Ultra-Processing or Oral Processing? A Role for Energy Density and Eating Rate in Moderating Energy Intake from Processed Foods

10.1093/cdn/nzaa019

Saved in:

Bibliographic Details
Main Authors:	Forde, C.G., Mars, M., De Graaf, K.
Other Authors:	PHYSIOLOGY
Format:	Article
Published:	Oxford University Press 2021
Subjects:	eating rate energy density energy intake rate food texture metabolic disease obesity ultra-processed foods unprocessed foods
Online Access:	https://scholarbank.nus.edu.sg/handle/10635/198067
Tags:	Add Tag No Tags, Be the first to tag this record!
Institution:	National University of Singapore

id	sg-nus-scholar.10635-198067
record_format	dspace
spelling	sg-nus-scholar.10635-1980672024-04-04T01:06:10Z Ultra-Processing or Oral Processing? A Role for Energy Density and Eating Rate in Moderating Energy Intake from Processed Foods Forde, C.G. Mars, M. De Graaf, K. PHYSIOLOGY eating rate energy density energy intake rate food texture metabolic disease obesity ultra-processed foods unprocessed foods 10.1093/cdn/nzaa019 Current Developments in Nutrition 4 3 nzaa019 2021-08-19T04:33:38Z 2021-08-19T04:33:38Z 2020 Article Forde, C.G., Mars, M., De Graaf, K. (2020). Ultra-Processing or Oral Processing? A Role for Energy Density and Eating Rate in Moderating Energy Intake from Processed Foods. Current Developments in Nutrition 4 (3) : nzaa019. ScholarBank@NUS Repository. https://doi.org/10.1093/cdn/nzaa019 2475-2991 https://scholarbank.nus.edu.sg/handle/10635/198067 Attribution-NonCommercial 4.0 International http://creativecommons.org/licenses/by-nc/4.0/ Oxford University Press Scopus OA2020
institution	National University of Singapore
building	NUS Library
continent	Asia
country	Singapore Singapore
content_provider	NUS Library
collection	ScholarBank@NUS
topic	eating rate energy density energy intake rate food texture metabolic disease obesity ultra-processed foods unprocessed foods
spellingShingle	eating rate energy density energy intake rate food texture metabolic disease obesity ultra-processed foods unprocessed foods Forde, C.G. Mars, M. De Graaf, K. Ultra-Processing or Oral Processing? A Role for Energy Density and Eating Rate in Moderating Energy Intake from Processed Foods
description	10.1093/cdn/nzaa019
author2	PHYSIOLOGY
author_facet	PHYSIOLOGY Forde, C.G. Mars, M. De Graaf, K.
format	Article
author	Forde, C.G. Mars, M. De Graaf, K.
author_sort	Forde, C.G.
title	Ultra-Processing or Oral Processing? A Role for Energy Density and Eating Rate in Moderating Energy Intake from Processed Foods
title_short	Ultra-Processing or Oral Processing? A Role for Energy Density and Eating Rate in Moderating Energy Intake from Processed Foods
title_full	Ultra-Processing or Oral Processing? A Role for Energy Density and Eating Rate in Moderating Energy Intake from Processed Foods
title_fullStr	Ultra-Processing or Oral Processing? A Role for Energy Density and Eating Rate in Moderating Energy Intake from Processed Foods
title_full_unstemmed	Ultra-Processing or Oral Processing? A Role for Energy Density and Eating Rate in Moderating Energy Intake from Processed Foods
title_sort	ultra-processing or oral processing? a role for energy density and eating rate in moderating energy intake from processed foods
publisher	Oxford University Press
publishDate	2021
url	https://scholarbank.nus.edu.sg/handle/10635/198067
_version_	1795374731508056064

Ultra-Processing or Oral Processing? A Role for Energy Density and Eating Rate in Moderating Energy Intake from Processed Foods

Similar Items