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1. 【COVID-19と教育の新たな試み】新型コロナウイルスにおける遠隔および対面授業での臨床栄養学実習の試み

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4. The Formation of Nutrition Science and Tadasu Saeki

5. The Relationship Between the Physiques of College Students and Food Intake Using 'Model Nutritional Balance Chart Software.'

7. Significance of Nutritional Intervention for Treatment of Hyperuricemia and Gout

8. Culinary Biochemistry : VI. Uric Acid : Its Origin and Function

9. Culinary Biochemistry : V. Diet to Increase Muscular Glycogen

10. Culinary Biochemistry : IV. Why Should Sugar Be Restricted in Diabetic Patients?

11. Culinary Biochemistry : III. Aluminum and Calcium in Food and Drinking Water

12. Culinary Biochemistry : II. Carcinogenic Food and Cancer-preventive Food

13. Culinary Biochemistry : I. What Kinds of Oil are Suitable for Cooking?

14. The mechanisms of fish oil effects on improvement of glucose and lipid metabolism and fatty liver

15. 加齢性聴力損失の栄養学的予防戦略研究 : 抗酸化物質の役割に着目して

16. 栄養所要量に基づいた小規模循環型農園を成立させるための農地・森林面積の試算