1.
Application of Malnutrition-inflammation Score in Evaluation of Nutrition Status in Patients with End-stage Renal Disease
营养不良-炎症评分在终末期肾病患者营养评估中的应用
2.
Nutritional Appraisal and Recipe Optimization of 《Recipe of Chinese Famous Dishes : Beijing Style》;
《中国名菜谱·北京风味》营养评估及菜谱优化
3.
Investigation of the Contribuition of Bioelectrical Impedance Analysis in the Assessment of Nutritional Status in Maintain Hemodialysis (MHD) Patients;
生物电阻抗分析在维持性血液透析患者营养评估中的作用研究
4.
Study of Nutritional Support and Nutritional Risk Screening Assessment in Hospitalized Patients;
住院患者营养支持及营养不良风险评估的研究
5.
A Historical Analysis of Nutrient Data and Evaluation on the Eutrophic Status in Suzhou Creek
苏州河营养元素的历史分析和富营养化现状评估
6.
The Clinical Research on Dysphagia、Nutritional State Assessment and Nutritional Support Treatment of Stroke Patients;
脑卒中患者吞咽困难、营养状况评估及营养支持治疗的临床研究
7.
She sets a great deal By good nutrition.
她以是否有良好的营养来评估许多东西
8.
Study on Load Estimation and Control Measures of Eutrophication by Non-point Sources Pollution in Coastal Areas;
海湾富营养化非点源污染的评估与控制研究
9.
The Efficacy Evaluation of Enteral Nutrition in Patients with Gastric Carcinoma after Operation
肠内营养对全胃切除术后恢复的疗效评估
10.
The Hospitalization-based Investigation and Analysis about Condition and eGFR on CKD Subjects
慢性肾脏病患者营养状态调查及eGFR的评估探讨
11.
Evaluation on nutritional risks screening for colon cancer patients and nursing conntermeasures for them
结肠癌病人的营养风险筛查评估及护理对策
12.
Nutritional screening and assessment of high risk group of pressure sore during hospitalization
住院期间压疮高危人群的营养筛查和评估
13.
Pre-operation nutritional status assessment by NRS-2000 and it's nursing strategies for patients with rectal cancer
NRS-2002评估术前直肠癌患者营养状况和护理对策
14.
Evaluation of an early enteral-intestinal nutrition after total gastrectomy
胃癌全胃切除术后早期肠内外营养疗效评估
15.
Survey and Appraisal or the Nutrition and Relevant Diseases among the Rural Residents in Jiangyin City
江阴市农村居民营养与相关疾病的调查评估
16.
A useful means of assessing the importance of foods from a nutritional perspective is the use of the nutrient density concept.
从营养完整性上来评估食品重要性的一个适用方法是使用营养密度这个概念。
17.
This approach measures the nutrient contribution of a food in relation to the caloric content.
这种方法评估了与能量相比,食物在营养上的作用。
18.
Various standards have been developed around the world to evaluate nutritional adequacy.
世界各地都制定了各种标准来评估营养的充足性。