Fast-food and full-service restaurant consumption in relation to daily energy and nutrient intakes among US adult cancer survivors, 2003–2012

Nutrition and Health

Volumn 22, Issue 3-4, 2013, Pages 181-195

  An, Ruopeng ^a   Liu, Junyi ^b  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

^b SOKA UNIVERSITY OF AMERICA   (United States)

Author keywords

Cancer survivor; energy intake; fast food; full service restaurant; nutrition

Indexed keywords

ASCORBIC ACID; CARBOHYDRATE; FAT INTAKE; OMEGA 3 FATTY ACID; OMEGA 6 FATTY ACID; RETINOL; VITAMIN D; VITAMIN K GROUP;

ADMINISTRATION AND DOSAGE; ANALYSIS; BODY MASS; CALORIC INTAKE; CATERING SERVICE; DIETARY FIBER; FAST FOOD; FAT INTAKE; FEEDING BEHAVIOR; FEMALE; FOOD PREFERENCE; FOOD QUALITY; HUMAN; MALE; MIDDLE AGED; NEOPLASM; NUTRITION; QUALITY OF LIFE; RECALL; SOCIOECONOMICS; SURVIVOR;

ASCORBIC ACID; BODY MASS INDEX; CARBOHYDRATES; DIETARY FATS; DIETARY FIBER; ENERGY INTAKE; FAST FOODS; FATTY ACIDS, OMEGA-3; FATTY ACIDS, OMEGA-6; FEEDING BEHAVIOR; FEMALE; FOOD PREFERENCES; FOOD QUALITY; HUMANS; MALE; MENTAL RECALL; MIDDLE AGED; NEOPLASMS; NUTRITION SURVEYS; QUALITY OF LIFE; RESTAURANTS; SOCIOECONOMIC FACTORS; SURVIVORS; VITAMIN A; VITAMIN D; VITAMIN K;

EID: 84992784507     PISSN: 02601060     EISSN: 2047945X     Source Type: Journal    
DOI: 10.1177/0260106015594098     Document Type: Article

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