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dc.contributor.authorAllison, David B.
dc.contributor.authorBassaganya-Riera, Josep
dc.contributor.authorBurlingame, Barbara
dc.contributor.authorBrown, Andrew W.
dc.contributor.authorle Coutre, Johannes
dc.contributor.authorDickson, Suzanne L.
dc.contributor.authorvan Eden, Willem
dc.contributor.authorGarssen, Johan
dc.contributor.authorHontecillas, Raquel
dc.contributor.authorKhoo, Chor San H.
dc.contributor.authorKnorr, Dietrich
dc.contributor.authorKussmann, Martin
dc.contributor.authorMagistretti, Pierre J.
dc.contributor.authorMehta, Tapan
dc.contributor.authorMeule, Adrian
dc.contributor.authorRychlik, Michael
dc.contributor.authorVögele, Claus
dc.date.accessioned2015-09-15T12:52:08Z
dc.date.available2015-09-15T12:52:08Z
dc.date.issued2015-09-08
dc.identifier.citationGoals in Nutrition Science 2015–2020 2015, 2 Frontiers in Nutrition
dc.identifier.issn2296-861X
dc.identifier.pmid26442272
dc.identifier.doi10.3389/fnut.2015.00026
dc.identifier.urihttp://hdl.handle.net/10754/577338
dc.description.abstractWith the definition of goals in Nutrition Science, we are taking a brave step and a leap of faith with regard to predicting the scope and direction of nutrition science over the next 5 years. The content of this editorial has been discussed, refined, and evaluated with great care by the Frontiers in Nutrition editorial board. We feel the topics described represent the key opportunities, but also the biggest challenges in our field. We took a clean-slate, bottom-up approach to identify and address these topics and present them in eight categories. For each category, the authors listed take responsibility, and deliberately therefore this document is a collection of thoughts from active minds, rather than a complete integration or consensus. At Frontiers in Nutrition, we are excited to develop and share a platform for this discussion. Healthy Nutrition for all – an ambition too important to be handled by detached interest groups.
dc.language.isoen
dc.publisherFrontiers Media SA
dc.relation.urlhttp://journal.frontiersin.org/article/10.3389/fnut.2015.00026
dc.rightsThis is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. http://creativecommons.org/licenses/by/4.0/
dc.subjectnutrition
dc.subjectfood
dc.subjectsustainable development
dc.subjectbig data analysis
dc.subjectfood safety
dc.subjectbehavior
dc.subjectbrain health
dc.subjecthuman microbiome
dc.titleGoals in Nutrition Science 2015–2020
dc.typeArticle
dc.contributor.departmentBiological and Environmental Sciences and Engineering (BESE) Division
dc.contributor.departmentBioscience Program
dc.identifier.journalFrontiers in Nutrition
dc.eprint.versionPublisher's Version/PDF
dc.contributor.institutionOffice of Energetics and Nutrition Obesity Research Center, School of Public Health, University of Alabama at Birmingham, Birmingham, AL, USA
dc.contributor.institutionSection on Statistical Genetics, University of Alabama at Birmingham, Birmingham, AL, USA
dc.contributor.institutionDepartment of Nutrition Sciences, University of Alabama at Birmingham, Birmingham, AL, USA
dc.contributor.institutionDepartment of Biostatistics, University of Alabama at Birmingham, Birmingham, AL, USA
dc.contributor.institutionNutritional Immunology and Molecular Medicine Laboratory, Virginia Bioinformatics Institute, Virginia Tech, Blacksburg, VA, USA
dc.contributor.institutionDeakin University, Melbourne, VIC, Australia
dc.contributor.institutionAmerican University of Rome, Rome, Italy
dc.contributor.institutionNestlé Research Center, Lausanne, Switzerland
dc.contributor.institutionOrganization for Interdisciplinary Research Projects, The University of Tokyo, Tokyo, Japan
dc.contributor.institutionÉcole Polytechnique Fédérale de Lausanne, Lausanne, Switzerland
dc.contributor.institutionInstitute of Neuroscience and Physiology, The Sahlgrenska Academy at the University of Gothenburg, Gothenburg, Sweden
dc.contributor.institutionDepartment of Infectious Diseases and Immunology, Faculty of Veterinary Medicine, Utrecht University, Utrecht, Netherlands
dc.contributor.institutionFaculty of Science, Utrecht Institute for Pharmaceutical Sciences, Utrecht University, Utrecht, Netherlands
dc.contributor.institutionNorth American Branch of International Life Sciences Institute, Washington, DC, USA
dc.contributor.institutionTechnische Universität Berlin, Berlin, Germany
dc.contributor.institutionNestlé Institute of Health Sciences SA, Lausanne, Switzerland
dc.contributor.institutionLaboratory of Neuroenergetics and Cellular Dynamics, Brain Mind Institute, École Polytechnique Fédérale de Lausanne, Lausanne, Switzerland
dc.contributor.institutionDepartment of Health Services Administration, Nutrition Obesity Research Center, University of Alabama at Birmingham, Birmingham, AL, USA
dc.contributor.institutionDepartment of Psychology, University of Salzburg, Salzburg, Austria
dc.contributor.institutionAnalytical Food Chemistry, Technische Universität München, Freising, Germany
dc.contributor.institutionResearch Unit INSIDE, Institute for Health and Behaviour, University of Luxembourg, Luxembourg, Luxembourg
dc.contributor.affiliationKing Abdullah University of Science and Technology (KAUST)
kaust.personMagistretti, Pierre J.
refterms.dateFOA2018-06-13T10:19:34Z


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