Work

Is the degree of food processing and convenience linked with the nutritional quality of foods purchased by US households?

Year: 2015

Type: article

Study design: Observational Study

Source: American Journal of Clinical Nutrition

DOI: 10.3945/ajcn.114.100925

Authors: Jennifer M Poti, Michelle A Mendez, Shu Wen Ng, Barry M Popkin

Institution: University of North Carolina at Chapel Hill

Language: English

Topic: Consumer Attitudes and Food Labeling

Subfield: Public Health, Environmental and Occupational Health

Field: Medicine

Domain: Health Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: bronze

Funders: Robert Wood Johnson Foundation, National Institutes of Health, National Institute of Diabetes and Digestive and Kidney Diseases, Eunice Kennedy Shriver National Institute of Child Health and Human Development

Awards: Carolina Population Center, G1688037569, G2506413018, G3091044877, G3250074903, G414252443, G5255388211, G5951558695, SES and race-ethnic disparities in food purchasing and dietary intake:2000-2015, G6817833780, Carolina Population Center, G7681824829, G8004509281, G9000006923, G9000042165, G9000209993, G9000264388, G99187577

OpenAlex ID: W1922739744

FWCI: 34.95

Cites: 39

Cited by: 525

Related to: 10