Defining 'low in fat' and 'high in fat' when applied to a food

Public Health Nutrition

Volumn 12, Issue 3, 2009, Pages 341-350

  Arambepola, Carukshi ^a   Scarborough, Peter ^a   Boxer, Anna ^a   Rayner, Mike ^a  

^a UNIVERSITY OF OXFORD   (United Kingdom)

Author keywords

Food; Labelling; Nutrition; Nutrition assessment

Indexed keywords

INDICATOR;

ADULT; ARTICLE; CONTROLLED STUDY; DIETARY REFERENCE INTAKE; FAT INTAKE; FOOD INTAKE; HUMAN; KAPPA STATISTICS; LIPID DIET; LOW FAT DIET; MAJOR CLINICAL STUDY; NUTRIENT; NUTRITION; PARAMETER; PRIORITY JOURNAL; PROBABILITY; SENSITIVITY ANALYSIS; CLASSIFICATION; DIET; DOSE RESPONSE; FOOD; FOOD ANALYSIS; FOOD PACKAGING; HEALTH CARE POLICY; HEALTH PROMOTION; METHODOLOGY; NUTRITIONAL VALUE; OBESITY; SENSITIVITY AND SPECIFICITY; STANDARD;

DIET; DIET SURVEYS; DIETARY FATS; DOSE-RESPONSE RELATIONSHIP, DRUG; FOOD; FOOD ANALYSIS; FOOD LABELING; HEALTH PROMOTION; HUMANS; NUTRITION POLICY; NUTRITIVE VALUE; OBESITY; SENSITIVITY AND SPECIFICITY;

EID: 63849227534     PISSN: 13689800     EISSN: 14752727     Source Type: Journal    
DOI: 10.1017/S136898000800205X     Document Type: Article

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