Results 251 to 260 of about 186,001 (296)
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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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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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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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ACM SIGGRAPH 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.
openaire +1 more source
Dietary Fats and Cardio-Metabolic Outcomes in a Cohort of Italian Adults
Nutrients, 2022Walter Currenti +2 more
exaly
Dietary Saturated Fats and Health: Are the U.S. Guidelines Evidence-Based?
Nutrients, 2021Andrew Mente, Jeff Volek, Arne Astrup
exaly