Sentence examples for nutritional scientists from inspiring English sources
If nutritional scientists know this, why do they do it anyway?
This year, two nutritional scientists at the University of Wisconsin-Madison, Rachel N. Close and Dale A. Schoeller, took a unique twist on the calculations to determine what "supersizing" a fast-food meal costs society.
A group of nutritional scientists said sugary drinks were empty calories and people had got "out of the habit of drinking water" with meals.
But a growing number of top nutritional scientists blame excessive carbohydrates — not fat — for America's ills.
Early nutritional scientists such as the German Carl von Voit believed that protein was the most important nutrient for maintaining the structure of the body, because it was generally believed that "flesh makes flesh".
Nutritional scientists have evaluated, on a nutrient by nutrient basis, available data and have identified values associated with such upper and lower thresholds.
Dr. Young, a nutritional scientist at Cornell, first encountered pica (pronounced PYE-ka) on the island of Pemba, part of the Zanzibar archipelago.
The process breaks down proteins to release the amino acids, such as glutamate – "the single best elicitor of umami taste in humans," says leading nutritional scientist Paul Breslin, of Rutgers University.
Its hale heroes are the nutritional scientist T. Colin Campbell and the surgeon Dr. Caldwell B. Esselstyn Jr., whose combined decades of research into the harmful effects of animal proteins are summarized, along with a potted history of our worldwide dietary decline.
After sizzling in a pan for a few minutes under the watchful eye of a British chef, two pre-selected tasters, a nutritional scientist and a food writer, dug in.
Many products in supermarkets nowadays attract consumers with labels saying "low-fat," but eating low-fat foods can cause people to compensate by overeating later on, said Dr. Malte Rubach, a nutritional scientist who helped carry out the research with colleagues at the German Research Center for Food Chemistry, a government-financed institute based outside of Munich that published the report.
