Evaluation of the nutrient content of yogurts: A comprehensive survey of yogurt products in the major UK supermarkets

BMJ Open

Volumn 8, Issue 8, 2018, Pages

  Moore, J Bernadette ^a,b   Horti, Annabelle ^a   Fielding, Barbara A ^b  

^a UNIVERSITY OF LEEDS   (United Kingdom)

^b UNIVERSITY OF SURREY   (United Kingdom)

Author keywords

children; obesity; sugar; yogurts

Indexed keywords

CALCIUM; CARBOHYDRATE; FAT; PROTEIN; SUGAR; YOGHURT;

CROSS-SECTIONAL STUDY; ENERGY; EVALUATION STUDY; FAT CONTENT; FERMENTED MILK PRODUCT; HEALTH CARE SURVEY; HUMAN; MACRONUTRIENT; MARKET; NUTRIENT CONTENT; PROTEIN CONTENT; REVIEW; UNITED KINGDOM; CALCIUM INTAKE; CATERING SERVICE; FAT INTAKE; NUTRITIONAL VALUE; PROTEIN INTAKE; QUESTIONNAIRE; SUGAR INTAKE;

CALCIUM, DIETARY; CROSS-SECTIONAL STUDIES; DIETARY FATS; DIETARY PROTEINS; DIETARY SUGARS; FOOD SUPPLY; NUTRITIVE VALUE; SURVEYS AND QUESTIONNAIRES; UNITED KINGDOM; YOGURT;

EID: 85056280758     PISSN: None     EISSN: 20446055     Source Type: Journal    
DOI: 10.1136/bmjopen-2017-021387     Document Type: Review

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