Optimizing dietary fat in a weight-loss trial requires advice based on a structured "whole-of-diet" model

Nutrition Research

Volumn 31, Issue 9, 2011, Pages 683-690

  Ross, Lynda J ^a,b   Tapsell, Linda C ^b   Probst, Yasmine ^b  

^a ROYAL BRISBANE AND WOMEN'S HOSPITAL   (Australia)

^b UNIVERSITY OF WOLLONGONG   (Australia)

Author keywords

Fat type; Food choice; Food patterns; Macronutrients; Randomized controlled trial

Indexed keywords

POLYUNSATURATED FATTY ACID;

ADULT; ARTICLE; BODY MASS; CONTROLLED STUDY; EATING HABIT; FAT INTAKE; FEEDING BEHAVIOR; FEMALE; FOOD COMPOSITION; FOOD INTAKE; FOOD PREFERENCE; GRAIN; HUMAN; HUMAN EXPERIMENT; LOW FAT DIET; MALE; MEAT; MILK; NORMAL HUMAN; OBESITY; PRIORITY JOURNAL; RANDOMIZED CONTROLLED TRIAL; RISK FACTOR; WEIGHT REDUCTION;

ADULT; CEREALS; CHOICE BEHAVIOR; DAIRY PRODUCTS; DIET; DIETARY FATS; ENERGY INTAKE; FATTY ACIDS, MONOUNSATURATED; FATTY ACIDS, UNSATURATED; FEMALE; FOOD HABITS; FOOD PRESERVATION; GUIDELINES AS TOPIC; HUMANS; MALE; MEAT; MIDDLE AGED; NUTS; OVERWEIGHT; WEIGHT LOSS;

EID: 82555163329     PISSN: 02715317     EISSN: 18790739     Source Type: Journal    
DOI: 10.1016/j.nutres.2011.08.008     Document Type: Article

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