Development of a standardized measure to assess food quality: a proof of concept

BACKGROUND: Food-based dietary guidelines are promoted to improve diet quality. In applying dietary recommendations, such as the MyPlate, the number of servings in a food group is the unit of measure used to make food selections. However, within each food group, different foods can vary greatly in t...

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Detalles Bibliográficos
Autores principales: Jomaa, L. H., Hwalla, N. C., Zidek, J. M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2016
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5103403/
https://www.ncbi.nlm.nih.gov/pubmed/27829438
http://dx.doi.org/10.1186/s12937-016-0215-4

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5103403/
https://www.ncbi.nlm.nih.gov/pubmed/27829438
http://dx.doi.org/10.1186/s12937-016-0215-4

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