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Measured energy content of frequently purchased restaurant meals : multi-country cross sectional study

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dc.contributor.authorRoberts, Susan B
dc.contributor.authorDas, Sai Krupa
dc.contributor.authorSuen, Vivian Marques Miguel
dc.contributor.authorPihlajamäki, Jussi
dc.contributor.authorKuriyan, Rebecca
dc.contributor.authorSteiner-Asiedu, Matilda
dc.contributor.authorTaetzsch, Amy
dc.contributor.authorAnderson, Alex K
dc.contributor.authorSilver, Rachel E
dc.contributor.authorBarger, Kathryn
dc.contributor.authorKrauss, Amy
dc.contributor.authorKarhunen, Leila
dc.contributor.authorZhang, Xueying
dc.contributor.authorHambly, Catherine
dc.contributor.authorSchwab, Ursula
dc.contributor.authorTriffoni-Melo, Andresa de Toledo
dc.contributor.authorTaylor, Salima F
dc.contributor.authorEconomos, Christina
dc.contributor.authorKurpad, Anura V
dc.contributor.authorSpeakman, John R
dc.contributor.institutionUniversity of Aberdeen.Biological Sciencesen
dc.contributor.institutionUniversity of Aberdeen.Biological Sciencesen
dc.contributor.institutionUniversity of Aberdeen.Energetics Research Groupen
dc.contributor.institutionUniversity of Aberdeen.Environment and Food Securityen
dc.date.accessioned2019-01-04T10:40:13Z
dc.date.available2019-01-04T10:40:13Z
dc.date.issued2018-12-12
dc.descriptionFunding: This work was supported in part by the US Department of Agriculture under agreement no. 58-1950-4-003 with Tufts University and a Tufts University Provost award to SBR. The study had additional funding in Brazil from FAPESP grants 2013/18520-0 and 2013/14489-1 to VS; in China from the National Science Foundation of China grant No 91431102 to JRS and International Partnership Program of Chinese Academy of Sciences grant No GJHZ1660 to JRS; in Finland from internal funding by the University of Eastern Finland to JP; in Ghana from the University of Georgia Global Research Collaborative Grant Program to AKA. The views expressed are those of the authors. The sponsors had no role in the design, undertaking, or reporting of the study.en
dc.description.statusPeer revieweden
dc.format.extent542507
dc.identifier141487557
dc.identifier20ec97cd-6a50-45e3-9cf5-c2b8bd3bdd88
dc.identifier30541752
dc.identifier85058514967
dc.identifier000453691400002
dc.identifier.citationRoberts, S B, Das, S K, Suen, V M M, Pihlajamäki, J, Kuriyan, R, Steiner-Asiedu, M, Taetzsch, A, Anderson, A K, Silver, R E, Barger, K, Krauss, A, Karhunen, L, Zhang, X, Hambly, C, Schwab, U, Triffoni-Melo, A D T, Taylor, S F, Economos, C, Kurpad, A V & Speakman, J R 2018, 'Measured energy content of frequently purchased restaurant meals : multi-country cross sectional study', BMJ (Clinical research ed.), vol. 363, k4864. https://doi.org/10.1136/bmj.k4864en
dc.identifier.doi10.1136/bmj.k4864
dc.identifier.issn0959-8146
dc.identifier.urihttp://hdl.handle.net/2164/11723
dc.identifier.vol363en
dc.language.isoeng
dc.relation.ispartofBMJ (Clinical research ed.)en
dc.subjectSDG 3 - Good Health and Well-beingen
dc.subjectQH301 Biologyen
dc.subject.lccQH301en
dc.titleMeasured energy content of frequently purchased restaurant meals : multi-country cross sectional studyen
dc.typeJournal articleen

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