Reducing children's sugar intake through food reformulation: Methods for estimating sugar reduction program targets, using New Zealand as a case study

American Journal of Clinical Nutrition

Volumn 111, Issue 3, 2020, Pages 622-634

  Eyles, Helen ^a   Trieu, Kathy ^b,c   Jiang, Yannan ^a   Mhurchu, Cliona Ni ^a,b  

^a UNIVERSITY OF AUCKLAND   (New Zealand)

^b UNIVERSITY OF NEW SOUTH WALES   (Australia)

^c UNIVERSITY OF SYDNEY   (Australia)

Author keywords

children; food industry; New Zealand; pack size; packaged food; portion size; processed food; serving size; sugars; targets

Indexed keywords

ELECTROLYTE; SODIUM CHLORIDE; SUGAR; YOGHURT;

ARTICLE; BEVERAGE; CASE STUDY; CEREAL; CHILD; CHILD NUTRITION; CHILDHOOD OBESITY; CHOCOLATE; CONTROLLED STUDY; DATA BASE; DIET; DIET RESTRICTION; ELEMENTAL DIET; FEASIBILITY STUDY; FOOD COMPOSITION; FOOD INDUSTRY; FOOD INTAKE; FOOD PACKAGING; FRUIT JUICE; HEALTH PROGRAM; HUMAN; MAJOR CLINICAL STUDY; MILK; NEW ZEALAND; OBESE PATIENT; PORTION SIZE; PREVALENCE; PROCESSED FOOD; RISK REDUCTION; SALT INTAKE; SUGAR INTAKE; SWEETENED BEVERAGE; UNITED KINGDOM; ADOLESCENT; BISCUIT; BREAD; BREAKFAST CEREAL; ENERGY DRINK; FLAVORED MILK; FRUIT; HOUSEHOLD; ICE CREAM; NUTRIENT CONTENT; OUTCOME ASSESSMENT; PASTRY; SUGAR CONFECTIONARY;

EID: 85081069176     PISSN: 00029165     EISSN: 19383207     Source Type: Journal    
DOI: 10.1093/ajcn/nqz313     Document Type: Article

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