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

123 Downloads (Pure)

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/Territory	United Kingdom
City	Edinburgh
Period	21/03/16 → 22/03/16

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 3 Good Health and Well-being
SDG 10 Reduced Inequalities

Access to Document

10.1017/S0029665116000379

Barton_ContributionOfSelectedFoods_Accepted_2016Final published version, 94.4 KB

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 Article E47 (Proceedings of the Nutrition Society; Vol. 75 (OCE2)). Cambridge University Press. https://doi.org/10.1017/S0029665116000379

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

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language = "English",

series = "Proceedings of the Nutrition Society",

publisher = "Cambridge University Press",

booktitle = "Proceedings of the Nutrition Society",

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note = "Scottish Section Meeting : Phytochemicals and health: new perspectives on plant based nutrition ; Conference date: 21-03-2016 Through 22-03-2016",

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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. et al.
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

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

Y1 - 2016

U2 - 10.1017/S0029665116000379

DO - 10.1017/S0029665116000379

M3 - Conference contribution

T3 - Proceedings of the Nutrition Society

BT - Proceedings of the Nutrition Society

PB - Cambridge University Press

T2 - Scottish Section Meeting

Y2 - 21 March 2016 through 22 March 2016

ER -