Processed foods: Contributions to nutrition

American Journal of Clinical Nutrition

Volumn 99, Issue 6, 2014, Pages 1525-1542

  Weaver, Connie M ^a   Dwyer, Johanna ^b,c,d   Fulgoni III, Victor L ^e   King, Janet C ^f,g   Leveille, Gilbert A ^h   MacDonald, Ruth S ⁱ   Ordovas, Jose ^d   Schnakenberg, David ^j  

^a PURDUE UNIVERSITY   (United States)

^b TUFTS UNIVERSITY   (United States)

^c TUFTS UNIVERSITY   (United States)

^d NATIONAL INSTITUTES OF HEALTH   (United States)

^e Nutrition Impact LLC   (United States)

^f UNIVERSITY OF CALIFORNIA   (United States)

^g CHILDREN S HOSPITAL OAKLAND RESEARCH INSTITUTE   (United States)

^h Leveille Associates   (United States)

ⁱ IOWA STATE UNIVERSITY   (United States)

^j NONE

more..

Author keywords

[No Author keywords available]

Indexed keywords

ALPHA TOCOPHEROL; ASCORBIC ACID; CALCIUM; CYANOCOBALAMIN; FOLIC ACID; IRON; MAGNESIUM; POTASSIUM; RETINOL; SATURATED FATTY ACID; SODIUM; SUGAR; THIAMINE; VITAMIN D;

ALLERGY; ARTICLE; CALORIC INTAKE; CATERING SERVICE; COST; DIETARY FIBER; ENERGY; FOOD INDUSTRY; FOOD INTAKE; FOOD PREFERENCE; FOOD PROCESSING; FOOD SAFETY; FOOD SECURITY; FRUIT; NUTRIENT; NUTRITION; NUTRITIONAL VALUE; SODIUM INTAKE; VEGETABLE; ADVERSE EFFECTS; ANALYSIS; DIET; ECONOMICS; FAST FOOD; FOOD HANDLING; FOOD PRESERVATION; HEALTH CARE ORGANIZATION; HEALTH CARE POLICY; HEALTH PROMOTION; HUMAN; MANPOWER; NUTRITIONAL SCIENCE; PATIENT COMPLIANCE; PRACTICE GUIDELINE; PROFESSIONAL STANDARD; STANDARDS; UNITED STATES;

DIET; FAST FOODS; FOOD HANDLING; FOOD SUPPLY; FOOD, PRESERVED; FOOD-PROCESSING INDUSTRY; GUIDELINES AS TOPIC; HEALTH PROMOTION; HUMANS; NUTRITION POLICY; NUTRITIONAL SCIENCES; NUTRITIVE VALUE; PATIENT COMPLIANCE; PROFESSIONAL ROLE; SOCIETIES, SCIENTIFIC; UNITED STATES;

EID: 84901680445     PISSN: 00029165     EISSN: 19383207     Source Type: Journal    
DOI: 10.3945/ajcn.114.089284     Document Type: Article

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