Healthfulness of the U.S. Food Supply. Little Improvement Despite Decades of Dietary Guidance

American Journal of Preventive Medicine

Volumn 38, Issue 5, 2010, Pages 472-477

  Krebs Smith, Susan M ^a   Reedy, Jill ^a   Bosire, Claire ^a  

^a NATIONAL CANCER INSTITUTE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CARBOHYDRATE; FAT; SATURATED FATTY ACID; SODIUM;

AGRICULTURE; ALCOHOLIC BEVERAGE; ARTICLE; CALORIC INTAKE; CALORIE; CATERING SERVICE; FOOD AVAILABILITY; FOOD INDUSTRY; FOOD INTAKE; FOOD QUALITY; FRUIT; GRAIN; HEALTH; HEALTH CARE POLICY; HUMAN; LEGUME; MEAT; MILK; NUTRIENT; NUTRIENT AVAILABILITY; NUTRITIONAL COUNSELING; NUTRITIONAL PARAMETERS; RATING SCALE; SCORING SYSTEM; UNITED STATES; VEGETABLE;

DIET; FOOD SUPPLY; GUIDELINES AS TOPIC; HUMANS; UNITED STATES;

EID: 77950863278     PISSN: 07493797     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.amepre.2010.01.016     Document Type: Article

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