Applying a food processing-based classification system to a food guide: A qualitative analysis of the Brazilian experience

Public Health Nutrition

Volumn 21, Issue 1, 2018, Pages 218-229

  Davies, Vanessa Fernandes ^a   Moubarac, Jean Claude ^a,b   Medeiros, Kharla Janinny ^c   Jaime, Patricia Constante ^a  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

^b UNIVERSITÉ DE MONTRÉAL   (Canada)

^c FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

Author keywords

Brazil; Food Guides; Food processing; Public policies

Indexed keywords

BRAZIL; CATERING SERVICE; DIET; EPIDEMIOLOGY; EVALUATION STUDY; FOOD HANDLING; HUMAN; LEGISLATION AND JURISPRUDENCE; NUTRITION POLICY; NUTRITIONAL STATUS; STANDARDS;

BRAZIL; DIET; EVALUATION STUDIES AS TOPIC; FOOD HANDLING; FOOD SUPPLY; HUMANS; NUTRITION POLICY; NUTRITIONAL STATUS;

EID: 85039979200     PISSN: 13689800     EISSN: 14752727     Source Type: Journal    
DOI: 10.1017/S1368980017001999     Document Type: Article

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