Results 221 to 230 of about 134,653 (266)
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Measurement of Body Fat and Fat Distribution
Journal of Nursing Measurement, 1995Overweight and obesity are increasing in prevalent and thus an important area for intervention and investigation. Researchers and clinicians have a variety of measurement techniques to assess body fatness and regional fat. These techniques are chosen for their accuracy and precision in light of their cost, convenience, and safety.
C, Keller, K T, Thomas
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The Fat Pad in Dermis Fat Grafts
Ophthalmic Plastic & Reconstructive Surgery, 1994Dermis fat grafts are used in orbital reconstruction in a variety of procedures. However, there have been few controlled studies testing their effectiveness. This is a prospective study on 40 patients.Primary and secondary orbital dermis fat grafts were evaluated with regard to the long-term cosmetic results of two thicknesses, 10 and 20 mm, of fat pad,
R, Sihota, Y, Sujatha, S M, Betharia
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2003
Anthropometric indicators of body fatness and subcutaneous fat distribution were studied in a urban sample of children and adolescents 7 to 19 years and in a rural sample of adults 18 to 74 years of age. The samples were random and comprised 4308 children from the city of Zagreb and 4373 adults from the coastal and insular area of Croatia.
Miličić, Jasna +4 more
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Anthropometric indicators of body fatness and subcutaneous fat distribution were studied in a urban sample of children and adolescents 7 to 19 years and in a rural sample of adults 18 to 74 years of age. The samples were random and comprised 4308 children from the city of Zagreb and 4373 adults from the coastal and insular area of Croatia.
Miličić, Jasna +4 more
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SIGGRAPH Asia 2012 Computer Animation Festival, 2012
Yohann Auroux Bernard +2 more
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Yohann Auroux Bernard +2 more
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1993
Fats and oils have been important ingredients in the bakery industry for many centuries. In bakery foods shortenings fulfill many different functions. The primary reason for their use has been organoleptic — they make the food taste better. Some of the factors involved in this contribution have been identified.
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Fats and oils have been important ingredients in the bakery industry for many centuries. In bakery foods shortenings fulfill many different functions. The primary reason for their use has been organoleptic — they make the food taste better. Some of the factors involved in this contribution have been identified.
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Dietary fat and body fat: an intervention study.
International journal of obesity and related metabolic disorders : journal of the International Association for the Study of Obesity, 1996Assessment of body composition in relation to the habitual diet and after a six month dietary intervention.After a baseline measurement subjects were randomly assigned to either a group consuming reduced-fat products or a group consuming full-fat products for six months.108 women and 109 men, equally distributed over the age range 19-35 with BMI ...
Westerterp, K.R. +5 more
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Floating in fat: Fat kids and fat adults
The American Journal of Cardiology, 1997openaire +2 more sources
Oleogels: Promising alternatives to solid fats for food applications
Food Hydrocolloids for Health, 2022Farah Naqash +2 more
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