How are Consumers of Low-fat and High-fat Diets Perceived by those with Lower and Higher Fat Intake?-Reference-Cited by-同舟云学术

How are Consumers of Low-fat and High-fat Diets Perceived by those with Lower and Higher Fat Intake?

Published:1999-12 Issue:3 Volume:33 Page:309-317
ISSN:0195-6663
Container-title:Appetite
language:en
Short-container-title:Appetite

Author:

BARKER M.E.,TANDY M.,STOOKEY J.D.

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,General Psychology

Reference25 articles.

1. Attitudinal dimensions of food choice and nutrient intake;Barker;British Journal Nutrition,1995

2. Assessment of food consumption and nutrient intake;Bingham;In B. M. Margetts & M. Nelson (Eds), Design concepts in nutritional epidemiology, Oxford: Oxford University Press,1991

3. Women and men are what they eat: The effects of gender and reported meal size on perceived characteristics;Bock;Sex Roles,1995

4. Plenty and want. A social history of food in England from 1815 to the present day;Burnett;London: Routledge,1989

5. Manual on methodology for food consumption studies;Cameron;New York: Oxford Medical Publications,1988

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