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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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BioMed Central
2016
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| 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 |