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

16 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
Barton, K. L. ; Wrieden, W. L. ; Armstrong, J. ; Sherriff, A. ; Craigie, A. M. ; Anderson, A. S. / Contribution of selected foods to intakes of energy, fat, saturated fat and non-milk extrinsic sugars. Proceedings of the Nutrition Society. Cambridge University Press, 2016. (Proceedings of the Nutrition Society).
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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 proceedingConference contribution

TY - GEN

T1 - Contribution of selected foods to intakes of energy, fat, saturated fat and non-milk extrinsic sugars

AU - Barton, K. L.

AU - Wrieden, W. L.

AU - Armstrong, J.

AU - Sherriff, A.

AU - Craigie, A. M.

AU - Anderson, A. S.

PY - 2016

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DO - 10.1017/S0029665116000379

M3 - Conference contribution

T3 - Proceedings of the Nutrition Society

BT - Proceedings of the Nutrition Society

PB - Cambridge University Press

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Barton KL, Wrieden WL, Armstrong J, Sherriff A, Craigie AM, Anderson AS. Contribution of selected foods to intakes of energy, fat, saturated fat and non-milk extrinsic sugars. In Proceedings of the Nutrition Society. Cambridge University Press. 2016. E47. (Proceedings of the Nutrition Society). https://doi.org/10.1017/S0029665116000379