Interactions between forms of fat consumption and restaurant bread consumption

International Journal of Obesity

Volumn 27, Issue 7, 2003, Pages 866-868

  Wansink, Brian ^a   Linder, Lawrence R ^b  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

^b TUFTS UNIVERSITY   (United States)

Author keywords

Bread; Butter; Companion foods; Energy intake; Fat and carbohydrates; Olive oil; Restaurant

Indexed keywords

OLIVE OIL;

ADULT; ARTICLE; BREAD; BUTTER; CATERING SERVICE; DIETARY INTAKE; FAT INTAKE; FEMALE; FOOD INTAKE; HUMAN; MAJOR CLINICAL STUDY; MALE; PRIORITY JOURNAL; STATISTICAL ANALYSIS;

ADULT; BREAD; BUTTER; DIETARY CARBOHYDRATES; DIETARY FATS; ENERGY INTAKE; FEMALE; FOOD PREFERENCES; HUMANS; MALE; MIDDLE AGED; PLANT OILS; RESTAURANTS;

EID: 0038681516     PISSN: 03070565     EISSN: None     Source Type: Journal    
DOI: 10.1038/sj.ijo.0802291     Document Type: Article

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