Journal of Ecology and Toxicology
Open Access
Food pyramid
Search results for
Food pyramid
Our Group organises 3000+ Global Conferenceseries Events every year across USA, Europe & Asia with support from 1000 more scientific Societies and Publishes 700+ Open Access Journals which contains over 50000 eminent personalities, reputed scientists as editorial board members.
Open Access Journals gaining more Readers and Citations
700 Journals and 15,000,000 Readers Each Journal is getting 25,000+ Readers
Google Scholar citation report
Citations : 8
Journal of Ecology and Toxicology received 8 citations as per Google Scholar report
Indexed In
- Google Scholar
Useful Links
Recommended Journals
Related Subjects
Share This Page
Food pyramid
A food pyramid or diet pyramid is a pyramid-shaped diagram representing the optimal number of servings to be eaten each day from each of the basic food groups.
Food pyramid
Speaker PPTs
- Aiste Kabašinskiene
In-store hygiene evaluation and its relationship with microbiological indices of some foods, sold in different retail market places in Lithuania
PPT Version | PDF Version - Abel Tablada de la Torre
Productive facades: Potential energy and food harvesting in singaporeââ¬â¢s residential buildings
PPT Version | PDF Version - Yusuf L Henuk
Contribution of crops production for food security in Indonesia
PPT Version | PDF Version - Laurence Macia
Gut microbiota, bacterial metabolites and metabolite sensing GPCRs protect against food allergy
PPT Version | PDF Version - Ming Yang
Generation, characterization and application of monoclonal antibodies against foot-and-mouth disease virus serotype A
PPT Version | PDF Version - Ann-Sofie Sandberg
Designing plant foods for optimal iron and zinc bioavailability
| PDF Version - Maha M Saber
Honey as nutrient and functional food
PPT Version | PDF Version - Alejandro RodrÃguez
Integral utilization of lignocellulosic materials; residues of the agriculture and agri-food industry
PPT Version | PDF Version - Sanjay K Singh
Indian wheat programme as backbone for national food security
PPT Version | PDF Version - Dele Ogunremi
Strategy for developing a molecular sub typing tool for a food borne bacterial pathogen using a whole genome analysis approach: the case of Salmonella Enteritidis
PPT Version | PDF Version - Francesca Valerio
Probiotic vegetable foods containing health promoting molecules
PPT Version | PDF Version - Shashi Vemuri
Risk mitigation methods for removal of pesticide residues in Tomato for food safety
PPT Version | PDF Version - Hein A. Timmerman
Ensuring safe food production by providing guidance as an authority on hygienic engineering and design for food manufactured in or imported into Europe
PPT Version | PDF Version - Ian Watson
Combining technologies for food decontamination and extending the shelf life of fruit and vegetables
PPT Version | PDF Version - Lamin S. Kassama
The impact of non-thermal processes on food quality and safety
PPT Version | PDF Version - Modesto Olanya
Progress on the bio-control of food-borne pathogens on leafy greens with non-pathogenic microbes
PPT Version | PDF Version - Rafael Correa Rocha
Immune mechanisms implicated in the tolerance induction to food allergens in children
PPT Version | PDF Version - Regina Celia Spadari
Stress-induced endocrine response and anxiety: the effects of comfort food
PPT Version | PDF Version - Jorge A Saraiva
Storage of foods under mild pressure (hyperbaric storage) at variable (uncontrolled) room: A possible new preservation concept and an alternative to refrigeration?
PPT Version | PDF Version - Hasan Cebi
Food, agriculture and livestock productivity in Manisa, Turkey: The profile study
PPT Version | PDF Version - X. Gomez
Feasibility of biofuels production: combining H2-CH4 and lipid production from food wastes using mixed anaerobic microflora
PPT Version | PDF Version - Tong Zhao
Efficacy of a novel bactericide for elimination of biofilm in food processing facilities
PPT Version | PDF Version - Etienne Dako
Antimicrobial effects of capsaicinoids and lecithin on the growth of food borne pathogenic bacteria
PPT Version | PDF Version - Alvin Lee
Non-thermal processing technologies to inactivate foodborne viruses
PPT Version | PDF Version - Elsayed Abdelaal
Barley-based functional foods in health and nutrition
PPT Version | PDF Version - Charles C. Muscoplat
Itââ¬â¢s not your Grandmothers cookbook anymore: Chemicals and genes in your food; with the chemicals and genes in you!
PPT Version | PDF Version - Monica Haros
Use of ancient Latin-American crops in bread. Effect on mineral availability and glycemic index
PPT Version | PDF Version - Lenka Maletinska
Impact of novel lipidized analogs of neuropeptides on food intake decrease and metabolic changes in rodents
PPT Version | PDF Version - Alison Burton Shepherd
Can we really trust genetically modified foods?
PPT Version | PDF Version - Dilek Heperkan
Antimicrobial activity of lactic acid bacteria on pathogens in foods
PPT Version | PDF Version - Osama Ibrahim
Oligosaccharides: An overview of beneficial sweeteners for food products
PPT Version | PDF Version - Markus Link
Food analysis to check quality, safety and authenticity by full-automated 1H-NMR
PPT Version | PDF Version - Ben-Shoshan
The effect of eczema, environment and sociodemographic factors on the development of food allergy
PPT Version | PDF Version