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Developing an online food composition database for an Indigenous population in south-western Uganda.

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第一作者: Giulia,Scarpa
第一单位: School of Environment, University of Leeds, LS2 9JT, UK.;School of Food Science and Nutrition, University of Leeds, UK.
作者单位: School of Environment, University of Leeds, LS2 9JT, UK.;School of Food Science and Nutrition, University of Leeds, UK. [1] School of Environment, University of Leeds, LS2 9JT, UK.;Department of Food and Nutrition, Faculty of Human Sciences and Design, King Abdulaziz University, Jeddah, Saudi Arabia.;Indigenous Health Adaptation to Climate Change Research Team, Kanungu District, Uganda. [2] School of Food Science and Nutrition, University of Leeds, UK.;Department of Food and Nutrition, Faculty of Human Sciences and Design, King Abdulaziz University, Jeddah, Saudi Arabia. [3] Indigenous Health Adaptation to Climate Change Research Team, Kanungu District, Uganda. [4] Leeds Institute of Health Sciences, University of Leeds, UK. [5] Dietary Assessment Ltd, UK. [6] Facultad de Salud Publica y Administracion, Universidad Peruana Cayetano Heredia, Peru. [7] Indigenous Health Adaptation to Climate Change Research Team, Kanungu District, Uganda.;Ministry of Health, Uganda. [8] Indigenous Health Adaptation to Climate Change Research Team, Kanungu District, Uganda.;Department of Geography, Makerere University, Kampala, Uganda.;The Global Center on Adaptation, Rotterdam, Netherlands. [9] WHO European Office for Prevention and Control of Non-communicable Diseases (NCD Office), Moscow, Russian Federation. [10] School of Food Science and Nutrition, University of Leeds, UK. [11]
DOI 10.1017/S1368980021001397
PMID 33843552
发布时间 2024-04-02
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