A healthy approach to dietary fats: understanding the science and taking action to reduce consumer confusion

Author:

Liu Ann G.,Ford Nikki A.,Hu Frank B.,Zelman Kathleen M.,Mozaffarian Dariush,Kris-Etherton Penny M.ORCID

Funder

Hass Avocado Board

Publisher

Springer Science and Business Media LLC

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Reference87 articles.

1. Fiske ST, Dupree C. Gaining trust as well as respect in communicating to motivated audiences about science topics. Proc Natl Acad Sci U S A. 2014;111(Suppl 4):13593–7.

2. Brownell SE, Price JV, Steinman L. Science communication to the general public: why we need to teach undergraduate and graduate students this skill as part of their formal scientific training. J Undergrad Neurosci Educ. 2013;12(1):E6–E10.

3. Gallop P. Americans Still Avoid Fat More than Carbs. Gallop Press; 2014.

4. US Department of Health and Human Services; US Department of Agriculture. Health.gov, 1985 Dietary Guidelines for Americans. Washington, DC: US Dept of Health and Human Services; 1985.

5. Austin GL, Ogden LG, Hill JO. Trends in carbohydrate, fat, and protein intakes and association with energy intake in normal-weight, overweight, and obese individuals: 1971-2006. Am J Clin Nutr. 2011;93(4):836–43.

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