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Public Health Nutrition|July 23, 2020
Adaptation, validation and reproducibility of a short FFQ to assess food group intake in the population resident in the Basque country (Spain)N Telleria-Aramburu, I Alegria-Lertxundi, M Arroyo-IzagaPublic Health Nutrition|July 24, 2020
Adherence to Mediterranean diet is inversely associated with the consumption of ultra-processed foods among Spanish children: the SENDO projectBárbara Rafaela Santos da Rocha, Anaïs Rico-Campà, Andrea Romanos-Nanclares, et al.Public Health Nutrition|July 3, 2020
Measuring overweight and obesity in Chinese American children using US, international and ethnic-specific growth chartsJennifer D Lau, Laminasti Elbaar, Eda Chao, et al.Public Health Nutrition|July 3, 2020
Micronutrient intake and the probability of nutrient adequacy among children 9-24 months of age: results from the MAL-ED birth cohort studyD A Antiporta, R Ambikapathi, A Bose, et al.Public Health Nutrition|July 7, 2020
Equity implications of rice fortification: a modelling study from NepalNaomi M Saville, Macharaja Maharjan, Dharma S Manandhar, et al.Public Health Nutrition|June 30, 2020
Relative validity of a computer-based semi-quantitative FFQ for use in the Pelotas (Brazil) Birth Cohort StudiesJuliana S Vaz, Romina Buffarini, Bruna C Schneider, et al.Public Health Nutrition|July 2, 2020
Healthful grain foods consumption by São Paulo residents: a 12-year analysis and future trendsMariane de M Fontanelli, Cristiane H Sales, Michelle A de Castro, et al.Public Health Nutrition|March 21, 2015
Calcium plus vitamin D supplementation affects pregnancy outcomes in gestational diabetes: randomized, double-blind, placebo-controlled trialMaryam Karamali, Zatollah Asemi, Maedeh Ahmadi-Dastjerdi, et al.Public Health Nutrition|March 26, 2015
Adherence to the World Cancer Research Fund/American Institute for Cancer Research cancer prevention recommendations and breast cancer risk in the Cancer de Màma (CAMA) studyAnouar Fanidi, Pietro Ferrari, Carine Biessy, et al.Public Health Nutrition|March 26, 2015
Cooking with soyabean oil increases whole-blood α-linolenic acid in school-aged children: results from a randomized trialEduardo Villamor, Constanza Marín, Mercedes Mora-Plazas, et al.Pageof 692