Product reformulation and nutritional improvements after new competitive food standards in schools

Journal article

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Peer reviewed

Jaquelyn L Jahn, Juliana FW Cohen, Mary T Gorski-Findling, Jessica A Hoffman, Lindsay Rosenfeld, Ruth Chaffee, Lauren Smith and Eric B Rimm

Public health nutrition, v 21(5), pp 1011-1018

01 Apr 2018

PMID: 29262875

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https://doi.org/10.1017/S1368980017003445View

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Title: Product reformulation and nutritional improvements after new competitive food standards in schools
Creators: Jaquelyn L Jahn - Harvard University
Juliana FW Cohen - Merrimack College
Mary T Gorski-Findling - Harvard University
Jessica A Hoffman - Northeastern University
Lindsay Rosenfeld - Northeastern University
Ruth Chaffee - Northeastern University
Lauren Smith - Boston University
Eric B Rimm - Harvard University
Publication Details: Public health nutrition, v 21(5), pp 1011-1018
Publisher: Cambridge University Press
Number of pages: 8
Resource Type: Journal article
Language: English
Academic Unit: Epidemiology and Biostatistics
Web of Science ID: WOS:000427030100022
Scopus ID: 2-s2.0-85042223572
Other Identifier: 991021448040704721

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Collaboration types: Domestic collaboration
Web of Science research areas: Nutrition & Dietetics; Public, Environmental & Occupational Health