Contribution of selected foods to intakes of energy, fat, saturated fat and non-milk extrinsic sugars

K. L. Barton, W. L. Wrieden, J. Armstrong, A. Sherriff, A. M. Craigie, A. S. Anderson

Research output: Chapter in Book/Report/Conference proceedingConference contribution

101 Downloads (Pure)
Original languageEnglish
Title of host publicationProceedings of the Nutrition Society
PublisherCambridge University Press
Number of pages1
DOIs
Publication statusPublished - 2016
EventScottish Section Meeting: Phytochemicals and health: new perspectives on plant based nutrition - Royal College of Physicians, Edinburgh, United Kingdom
Duration: 21 Mar 201622 Mar 2016

Publication series

NameProceedings of the Nutrition Society
Volume75 (OCE2)
ISSN (Print)0029-6651
ISSN (Electronic)1475-2719

Conference

ConferenceScottish Section Meeting
CountryUnited Kingdom
CityEdinburgh
Period21/03/1622/03/16

Cite this

Barton, K. L., Wrieden, W. L., Armstrong, J., Sherriff, A., Craigie, A. M., & Anderson, A. S. (2016). Contribution of selected foods to intakes of energy, fat, saturated fat and non-milk extrinsic sugars. In Proceedings of the Nutrition Society [E47] (Proceedings of the Nutrition Society; Vol. 75 (OCE2)). Cambridge University Press. https://doi.org/10.1017/S0029665116000379