Monitoring the levels of important nutrients in the food supply
Neal, B.; Sacks, G.; Swinburn, B.; Vandevijvere, S.; Dunford, E.; Snowdon, W.; Webster, J.; Barquera, S.; Hawkes, C.; Kelly, B.; Kumanyika, S.; L’Abbé, M.; Lee, A.; Lobstein, T.; Ma, J.; Macmullan, J.; Mohan, S.; Monteiro, C.; Rayner, M.; Sanders, D.; Walker, C.; Friel, Sharon
A food supply that delivers energy-dense products with high levels of salt, saturated fats and trans fats, in large portion sizes, is a major cause of non-communicable diseases (NCDs). The highly processed foods produced by large food corporations are primary drivers of increases in consumption of these adverse nutrients. The objective of this paper is to present an approach to monitoring food composition that can both document the extent of the problem and underpin novel actions to...[Show more]
|Collections||ANU Research Publications|
|Source:||Obesity Reviews 14 .Suppl. 1 (2013): 49-58|
|Friel_MonitoringTheLevelsOfImportant_2013.pdf||90.34 kB||Adobe PDF|
Items in Open Research are protected by copyright, with all rights reserved, unless otherwise indicated.