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Monitoring salt and sugar in food: an initiative to achieve reference values in Portugal

2018-04-11Conference object Open access
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dc.contributor.authorDias, Maria da Graça
dc.contributor.authorVargues, Andreia Lopes
dc.contributor.authorFernandes, Paulo
dc.contributor.authorBrazão, Roberto
dc.date.accessioned2019-03-01T11:44:46Z
dc.date.available2019-03-01T11:44:46Z
dc.date.issued2018-04-11
dc.description.abstractObjective: To contribute for drawing the baselines for the salt content of soups, breakfast cereals, bread and cheese, and the sugar content of yogurts and breakfast cereals in Portugal, in 2018. To gather evidence, for the Portuguese Governmental Authorities to support, validate and promote, near the industry, the necessary reductions to the values that are intended to be achieved in 2021.pt_PT
dc.description.versionN/Apt_PT
dc.identifier.urihttp://hdl.handle.net/10400.18/6020
dc.language.isoengpt_PT
dc.peerreviewednopt_PT
dc.subjectComposição dos Alimentospt_PT
dc.subjectSaltpt_PT
dc.subjectSugarpt_PT
dc.subjectMonitoringpt_PT
dc.subjectReference Valuespt_PT
dc.subjectMonitorizaçãopt_PT
dc.subjectSalpt_PT
dc.subjectAçúcarpt_PT
dc.subjectValores de Referênciapt_PT
dc.subjectSoupspt_PT
dc.subjectBreakfast Cerealspt_PT
dc.subjectBreadpt_PT
dc.subjectCheesept_PT
dc.subjectYogurtspt_PT
dc.subjectPortugalpt_PT
dc.titleMonitoring salt and sugar in food: an initiative to achieve reference values in Portugalpt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceBrussels, Belgiumpt_PT
oaire.citation.titleEuroFIR Food Symposium 2018: Food Composition and Intake supporting research, policies and innovation in Europe, 10-12 April 2018pt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT

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