The 2010 dietary guidelines - The best recipe for health?

New England Journal of Medicine

Volumn 365, Issue 17, 2011, Pages 1563-1565

  Willett, Walter C ^a   Ludwig, David S ^a,b  

^a HARVARD SCHOOL OF PUBLIC HEALTH   (United States)

^b BOSTON CHILDREN S HOSPITAL   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CARBOHYDRATE; FAT; SUGAR; UNSATURATED FATTY ACID;

CALORIC INTAKE; COMMUNITY; CONSUMER; DIET; DIETARY GUIDELINE; DIETARY INTAKE; FOOD INTAKE; FOOD QUALITY; FRUIT; GLYCEMIC INDEX; HEALTH CARE PERSONNEL; HEALTH EDUCATION; HEALTH PROGRAM; HUMAN; NUTRIENT; NUTRITIONAL REQUIREMENT; ORGANIZATION; PHYSICAL ACTIVITY; PHYSICIAN; POLICY; PRACTICE GUIDELINE; PRIORITY JOURNAL; REFERENCE VALUE; SHORT SURVEY; UNITED STATES; VEGETABLE; VEGETARIAN DIET;

EID: 80054931116     PISSN: 00284793     EISSN: 15334406     Source Type: Journal    
DOI: 10.1056/NEJMp1107075     Document Type: Short Survey

References (5)

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4. Mozaffarian D, Ludwig DS. Dietary guidelines in the 21st century - a time for food. JAMA 2010;304:681-2.
5. Institute of Medicine. Dietary reference intakes for calcium and vitamin D. Washington, DC: National Academies Press, 2011.