French Nutrition and Health Program-Guideline Score (PNNS-GS) computation. (DOCX 16 kb
Comparison of plasma amino acid concentrations between men and women. (DOC 45Â kb
Calculation of the nutritional score used to assess food-based diet quality for the rest of the day....
Coding of subsidiary food groups from National Diet and Nutrition Survey according to degree of indu...
Table S1. Contribution of food groups to energy intake of main meals of weekdays. (DOCX 15 kb
Table S1 Repeatibility indicator of all items. Table S2. Computation of scores of food preparation b...
Table S2. Contribution of beverages to total beverage consumption at main meals of weekdays. (DOCX 1...
Table S1. Medians and interquartile ranges of several snacking characteristics of participants in th...
Set of all the questions included in the Item selection analysis. Table S2. Analysis of differences ...
Table S1. Scoring criteria of the Alternate Healthy Eating Index-2010 (AHEI-2010)a. Table S2. Scorin...
Table S1. Food list (203 items) and food groups (20) consumed by 20â49âyear old subjects in Grea...
Components and scoring methods of the Dietary Guideline Index (DGI). (DOCX 18Â kb
STROBE-nut: An extension of the STROBE statement for nutritional epidemiology. (DOCX 22Â kb
Characteristics of study participants and of the full sample of interviewed participants aged 1 year...
Protein weight (g) by plate type, gender, and order for Study 1. Table S2. Grains weight (g) by plat...
Confidence of main food provider in using eight cooking techniques, National Diet & Nutrition Survey...
Comparison of plasma amino acid concentrations between men and women. (DOC 45Â kb
Calculation of the nutritional score used to assess food-based diet quality for the rest of the day....
Coding of subsidiary food groups from National Diet and Nutrition Survey according to degree of indu...
Table S1. Contribution of food groups to energy intake of main meals of weekdays. (DOCX 15 kb
Table S1 Repeatibility indicator of all items. Table S2. Computation of scores of food preparation b...
Table S2. Contribution of beverages to total beverage consumption at main meals of weekdays. (DOCX 1...
Table S1. Medians and interquartile ranges of several snacking characteristics of participants in th...
Set of all the questions included in the Item selection analysis. Table S2. Analysis of differences ...
Table S1. Scoring criteria of the Alternate Healthy Eating Index-2010 (AHEI-2010)a. Table S2. Scorin...
Table S1. Food list (203 items) and food groups (20) consumed by 20â49âyear old subjects in Grea...
Components and scoring methods of the Dietary Guideline Index (DGI). (DOCX 18Â kb
STROBE-nut: An extension of the STROBE statement for nutritional epidemiology. (DOCX 22Â kb
Characteristics of study participants and of the full sample of interviewed participants aged 1 year...
Protein weight (g) by plate type, gender, and order for Study 1. Table S2. Grains weight (g) by plat...
Confidence of main food provider in using eight cooking techniques, National Diet & Nutrition Survey...
Comparison of plasma amino acid concentrations between men and women. (DOC 45Â kb
Calculation of the nutritional score used to assess food-based diet quality for the rest of the day....
Coding of subsidiary food groups from National Diet and Nutrition Survey according to degree of indu...
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