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Trends in Quality and Quantity of Dietary Intake from Full-Service Restaurants and Fast Food Restaurants Among US Adults, 2003–2016 (P04-147-19)
OBJECTIVES: Meals from full-service restaurants (FS) and fast-food restaurants (FF) are major contributors to US diets. Yet, their overall healthfulness, trends, and disparities are unknown. We sought to evaluate trends in FS and FF diet quality in US adults, and disparities by key subgroups. METHOD...
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| Wydane w: | Curr Dev Nutr |
|---|---|
| Główni autorzy: | , , , |
| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Oxford University Press
2019
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| Hasła przedmiotowe: | |
| Dostęp online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6574456/ https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/cdn/nzz051.P04-147-19 |
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