. Author manuscript; available in PMC: 2011 Aug 1.

Published in final edited form as: Ann Biomed Eng. 2010 Mar 30;38(8):2766–2774. doi: 10.1007/s10439-010-0019-1

TABLE 3.

Sensitivity results obtained for each type of food with a 10D individual model with natural logarithm scale of τ_i.

Food type	Pizza	Yogurt	Apple	Peanut Butter Sandwich	Water
Sensitivity	78.2%	96.3%	94.7%	88.7%	98.7%