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Impact of Nutritional Status on COVID-19-Induced Olfactory Dysfunction
The N3C Consortium
Division of General Medicine & Geriatrics
Roy and Diana Vagelos Division of Biology & Biomedical Sciences (DBBS)
DBBS - Biomedical Informatics and Data Science
Institute of Clinical and Translational Sciences (ICTS)
Institute for Informatics, Data Science and Biostatistics (I2DB)
Center for Applied Health Informatics (CAHI)
Washington University School of Medicine
DBBS - Biochemistry, Biophysics, and Structural Biology
DBBS - Computational and Systems Biology
Institute for Public Health
Intellectual and Developmental Disabilities Research Center (IDDRC)
Neurofibromatosis (NF) Center
Siteman Cancer Center
Research output
:
Contribution to journal
›
Article
›
peer-review
2
Scopus citations
Overview
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Keyphrases
Chemosensory Dysfunction
30%
Confidence Interval
30%
COVID-19
100%
COVID-19 Infection
20%
COVID-19 Positive
10%
COVID-19 Related
10%
COVID-19 Risk
20%
COVID-19 Testing
10%
Laryngoscope
10%
Macronutrients
10%
Metabolic
10%
Micronutrients
10%
Nutritional Status
100%
Odds Ratio
30%
Olfactory Dysfunction
100%
Patients with COVID-19
10%
Positive Check
10%
Ratio Calculation
10%
Statistical Analysis
10%
Structural Biochemistry
10%
Undernutrition
100%
Nursing and Health Professions
Confidence Interval
60%
Infection
100%
Laryngoscope
20%
Nutritional Status
100%
Odds Ratio
60%
Overnutrition
100%
Trace Element
20%
Medicine and Dentistry
COVID-19
100%
Infection
62%
Macronutrient
12%
Nutritional Status
100%
Odds Ratio
37%
Overnutrition
62%
Trace Element
12%
Agricultural and Biological Sciences
Confidence Interval
100%
Nutritional Status
100%
Odds Ratio
100%
Biochemistry, Genetics and Molecular Biology
Biochemistry
100%