What can the food and drink industry do to help achieve the 5% free sugars goal?

Perspectives in Public Health

Volumn 137, Issue 4, 2017, Pages 237-247

  Gibson, Sigrid ^a   Ashwell, Margaret ^b   Arthur, Jenny ^c   Bagley, Lindsey ^d   Lennox, Alison ^e   Rogers, Peter J ^f   Stanner, Sara ^g  

^a Sig Nurture Ltd   (United Kingdom)

^b Leatherhead Food Research ^*  (United Kingdom)

^c LEATHERHEAD FOOD RESEARCH   (United Kingdom)

^d Eureka   (United Kingdom)

^e UNIVERSITY OF SURREY   (United Kingdom)

^f UNIVERSITY OF BRISTOL   (United Kingdom)

^g BRITISH NUTRITION FOUNDATION   (United Kingdom)

Author keywords

industry; labelling; portion; reduction; reformulation; sugar

Indexed keywords

CONSUMER; DECISION MAKING; FOOD HANDLING; FOOD INDUSTRY; FOOD PACKAGING; GOVERNMENT; HEALTH PRACTITIONER; HEALTHY DIET; HUMAN; NON PROFIT ORGANIZATION; NUTRITION EDUCATION; PORTION SIZE; PROGRAM FEASIBILITY; REVIEW; SOCIAL ACCEPTANCE; SUGAR INTAKE; WORKSHOP; BEVERAGE; CALORIC INTAKE; ENGLAND; HEALTH PROMOTION; MOTIVATION; NUTRITION POLICY; OBESITY; SOCIAL RESPONSIBILITY;

CARBOHYDRATE;

BEVERAGES; ENERGY INTAKE; ENGLAND; FOOD INDUSTRY; GOALS; HEALTH PROMOTION; HUMANS; NUTRITION POLICY; OBESITY; SOCIAL RESPONSIBILITY; SUGARS;

EID: 85018380499     PISSN: 17579139     EISSN: 17579147     Source Type: Journal    
DOI: 10.1177/1757913917703419     Document Type: Review

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