The March 2021 issue of Nutrition Bulletin is available online.
Articles featured include:
- Synthesising nutrition science into dietary guidelines for populations amidst the challenge of fake news: Summary of an Academy of Nutrition Sciences position paper - CM Williams, JL Buttriss & K Whelan *FREE ACCESS*
- Nutrition and brain health - AM Minihane *FREE ACCESS*
- Infantile thiamine deficiency in South and Southeast Asia: An age‐old problem needing new solutions - TJ Smith & SY Hess *OPEN ACCESS*
- Exploration of the dietary habits, lifestyle patterns and barriers to healthy eating in UK post‐partum women - R Stevens, E Kelaiditi & K Myrissa
- Data considerations for the success of policy to restrict in‐store food promotions: A commentary from a food industry nutritionist consultation - V Jenneson & MA Morris *OPEN ACCESS*
- Resistant Starch Production and Glucose Release from Pre‐Prepared Chilled Food: The SPUD Project - TM Robertson et al. *OPEN ACCESS*
- Genetically modified plants are an alternative to oily fish for providing n‐3 polyunsaturated fatty acids in the human diet: A summary of the findings of a Biotechnology and Biological Sciences Research Council funded project - AL West et al. *OPEN ACCESS*
- Early versus late time‐restricted feeding in adults at increased risk of developing type 2 diabetes: Is there an optimal time to eat for metabolic health? - S Lynch, JD Johnston & MD Robertson *OPEN ACCESS*
PeRsOnalised nutriTion for hEalthy livINg: The PROTEIN project - S Wilson-Barnes et al. *OPEN ACCESS*
- UK food and nutrition security during and after the COVID‐19 pandemic - M Rivington et al.
News and Views
- A gentle nudge: Can choice architecture play a role in retailers’ efforts to promote healthier choices? - EP Trafford & A de la Hunty
Full details of all the journal articles in this and past issues of Nutrition Bulletin (back to 1968) can be found on the journal website.
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