An approach to monitor food and nutrition from "factory to fork"

Journal of the Academy of Nutrition and Dietetics

Volumn 115, Issue 1, 2015, Pages 40-49

  Slining, Meghan M ^a,b   Yoon, Emily Ford ^a   Davis, Jessica ^a   Hollingsworth, Bridget ^a   Miles, Donna ^a   Ng, Shu Wen ^a  

^a IL   (United States)

^b FURMAN UNIVERSITY   (United States)

Author keywords

Dietary intake; Food composition; Nutrient profile; Nutrition assessment; United states

Indexed keywords

CARBOHYDRATE DIET; FAT INTAKE; SODIUM INTAKE;

BEVERAGE; CALORIC INTAKE; CARBOHYDRATE DIET; CATERING SERVICE; FACTUAL DATABASE; FAMILY SIZE; FAT INTAKE; FEEDING BEHAVIOR; FOOD HANDLING; FOOD PACKAGING; NUTRITION; NUTRITIONAL VALUE; PROCEDURES; SODIUM INTAKE; STATISTICS AND NUMERICAL DATA; UNITED STATES;

BEVERAGES; DATABASES, FACTUAL; DIETARY CARBOHYDRATES; DIETARY FATS; ENERGY INTAKE; FAMILY CHARACTERISTICS; FOOD HABITS; FOOD HANDLING; FOOD LABELING; FOOD SUPPLY; NUTRITION SURVEYS; NUTRITIVE VALUE; SODIUM, DIETARY; UNITED STATES;

EID: 84919339807     PISSN: 22122672     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jand.2014.09.002     Document Type: Article

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