This paper is in the following e-collection/theme issue:

Co-Design & Participatory Design (156) Innovations and Technology for Healthy Eating Education (480) Information and Patient Education on Healthy Aging (49) User-Centered Design Case Studies (704) Prevention and Health Promotion (1307) Healthy Eating for Older People (22)

Published on in Vol 16 (2024)

Preprints (earlier versions) of this paper are available at https://preprints.jmir.org/preprint/48323, first published .
Developing a Digital Tool to Calculate Protein Quality in Plant-Based Meals of Older Adults: User Engagement Design Approach With End Users

Developing a Digital Tool to Calculate Protein Quality in Plant-Based Meals of Older Adults: User Engagement Design Approach With End Users

Developing a Digital Tool to Calculate Protein Quality in Plant-Based Meals of Older Adults: User Engagement Design Approach With End Users

Authors of this article:

Lotte van Dam1 Author Orcid Image ;   Sine Højlund Christensen2 Author Orcid Image ;   Inge Tetens2 Author Orcid Image ;   William Riley III3 Author Orcid Image ;   Mariëlle Timmer3 Author Orcid Image ;   George Suciu Jr4 Author Orcid Image ;   Iuliana Marin5 Author Orcid Image ;   Lisette De Groot1 Author Orcid Image ;   Pol Grootswagers1 Author Orcid Image
Article Authors Cited by (1) Tweetations Metrics

Journals

  1. Paris M, Jiménez-González O, González-Pérez J, Ramírez-Corona N. Exploring the potential of digital twins in the food industry and their role in developing food formulations. Chemical Engineering and Processing - Process Intensification 2026;219:110583 View