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

doi:10.1017/S0029665116000379

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 proceeding › Conference contribution

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Original language	English
Title of host publication	Proceedings of the Nutrition Society
Publisher	Cambridge University Press
Number of pages	1
DOIs	https://doi.org/10.1017/S0029665116000379
Publication status	Published - 2016
Event	Scottish Section Meeting: Phytochemicals and health: new perspectives on plant based nutrition - Royal College of Physicians, Edinburgh, United Kingdom Duration: 21 Mar 2016 → 22 Mar 2016

Publication series

Name	Proceedings of the Nutrition Society
Volume	75 (OCE2)
ISSN (Print)	0029-6651
ISSN (Electronic)	1475-2719

Conference

Conference	Scottish Section Meeting
Country	United Kingdom
City	Edinburgh
Period	21/03/16 → 22/03/16

Access to Document

10.1017/S0029665116000379

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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

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Barton, KL, Wrieden, WL, Armstrong, J, Sherriff, A, Craigie, AM & Anderson, AS 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, Scottish Section Meeting, Edinburgh, United Kingdom, 21/03/16. https://doi.org/10.1017/S0029665116000379

Contribution of selected foods to intakes of energy, fat, saturated fat and non-milk extrinsic sugars. / Barton, K. L.; Wrieden, W. L.; Armstrong, J.; Sherriff, A.; Craigie, A. M.; Anderson, A. S.

Proceedings of the Nutrition Society. Cambridge University Press, 2016. E47 (Proceedings of the Nutrition Society; Vol. 75 (OCE2)).

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution

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AU - Barton, K. L.

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AU - Craigie, A. M.

AU - Anderson, A. S.

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