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Optimal intake per individual was calculated to be 2022 ± 498 kcal/120 ± 36 grams of protein.
Dietary analyses were based on mean intake per individual.
Food-composition tables built from databases are then used to estimate intake per individual.
The data were subsequently converted into the amount of energy and nutrient intake per individual per day.
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A quality criterion is generally based on a water intake per person per day.
For the chronic exposures for which the TTC approach was developed, the primary consideration is the average daily intake of the food per individual consumer (rather than the magnitude of any onetime intake).
Surveys with multiple days of assessment estimated the usual intake directly, by taking the mean intake over the observed days per individual (see Table 1).
In France, a first shrink than add approach was used, where usual nutrient intake from foods was estimated per individual with the method described later and then the individual mean supplement intake of the past 12 months (considered as a long-term intake) was added to obtain total usual nutrient intake.
The incidence of substance intake was calculated as follows: substance/player/match 10 (mean intake per player) number of individual players reported to be using a substance 10 substance/player/tournament 9 The statistical methods applied were frequencies, cross-tabulations and Pearson's correlation.
Wheat grains were counted, and the number of seeds consumed per patch (per individual) was divided by 120 s to calculate intake rates per second over the whole trial.
The intake of individual seafood items was grouped into four categories (none, 1-3 times per month, 1 time per week and 2 times per week or more).
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