Best practices for applying the Nova food classification system (2023)
- Authors:
- Steele, Eurídice Martínez
- Louzada, Maria Laura da Costa
- Machado, Priscila Pereira
- Moubarac, Jean Claude
- Nansel, Tonja
- Rauber, Fernanda
- Srour, Bernard
- Touvier, Mathilde
- Monteiro, Carlos Augusto
- Khandpur, Neha
- Batis, Carolina
- Bes-Rastrollo, Maira
- Bonaccio, Marialaura
- Cediel, Gustavo
- Huybrechts, Inge
- Juul, Filippa
- Levy, Renata Bertazzi
- Steele, Eurídice Martínez
- USP affiliated authors: LOUZADA, MARIA LAURA DA COSTA - FSP ; RAUBER, FERNANDA - FSP ; MONTEIRO, CARLOS AUGUSTO - FSP ; LEVY, RENATA BERTAZZI - FSP ; STEELE, EURÍDICE MARTÍNEZ - FSP
- Unidade: FSP
- DOI: 10.1038/s43016-023-00779-w
- Subjects: ALIMENTAÇÃO; COMPORTAMENTO ALIMENTAR; COMPOSIÇÃO DE ALIMENTOS; CULINÁRIA; ALIMENTOS
- Language: Inglês
- Imprenta:
- Publisher place: Reino Unido
- Date published: 2023
- Source:
- Título: Nature Food
- ISSN: 2662-1355
- Volume/Número/Paginação/Ano: v.4, n.6, p. 445–448 , 2023
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
STEELE, Eurídice Martínez et al. Best practices for applying the Nova food classification system. Nature Food, v. 4, n. 6, p. 445–448 , 2023Tradução . . Disponível em: https://doi.org/10.1038/s43016-023-00779-w. Acesso em: 28 dez. 2025. -
APA
Steele, E. M., Louzada, M. L. da C., Machado, P. P., Moubarac, J. C., Nansel, T., Rauber, F., et al. (2023). Best practices for applying the Nova food classification system. Nature Food, 4( 6), 445–448 . doi:10.1038/s43016-023-00779-w -
NLM
Steele EM, Louzada ML da C, Machado PP, Moubarac JC, Nansel T, Rauber F, Srour B, Touvier M, Monteiro CA, Khandpur N, Batis C, Bes-Rastrollo M, Bonaccio M, Cediel G, Huybrechts I, Juul F, Levy RB. Best practices for applying the Nova food classification system [Internet]. Nature Food. 2023 ;4( 6): 445–448 .[citado 2025 dez. 28 ] Available from: https://doi.org/10.1038/s43016-023-00779-w -
Vancouver
Steele EM, Louzada ML da C, Machado PP, Moubarac JC, Nansel T, Rauber F, Srour B, Touvier M, Monteiro CA, Khandpur N, Batis C, Bes-Rastrollo M, Bonaccio M, Cediel G, Huybrechts I, Juul F, Levy RB. Best practices for applying the Nova food classification system [Internet]. Nature Food. 2023 ;4( 6): 445–448 .[citado 2025 dez. 28 ] Available from: https://doi.org/10.1038/s43016-023-00779-w - Ultra-Processed Food Consumption and Chronic Non-Communicable Diseases-Related Dietary Nutrient Profile in the UK (2008-2014)
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- Changes in Obesity Prevalence Attributable to Ultra-Processed Food Consumption in Brazil Between 2002 and 2009
- Ultra-processed food consumption and risk of obesity: a prospective cohort study of UK Biobank
- Ultra-processed food consumption and type 2 diabetes incidence: A prospective cohort study
- Ultra-processed foods and excessive free sugar intake in the UK: a nationally representative cross-sectional study
- Characteristics associated with dietary patterns in Brazilian children under two years of age
- Eating context and ultraprocessed food consumption among UK adolescents
- Dietary share of ultra-processed foods and metabolic syndrome in the US adult population
Informações sobre o DOI: 10.1038/s43016-023-00779-w (Fonte: oaDOI API)
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