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Autor:
Bäck S; Department of Food and Nutrition, University of Helsinki, P.O. Box 66, 00014, Helsinki, Finland., Skaffari E; Department of Food and Nutrition, University of Helsinki, P.O. Box 66, 00014, Helsinki, Finland., Vepsäläinen H; Department of Food and Nutrition, University of Helsinki, P.O. Box 66, 00014, Helsinki, Finland., Lehto R; Department of Food and Nutrition, University of Helsinki, P.O. Box 66, 00014, Helsinki, Finland.; Folkhälsan Research Center, Topeliuksenkatu 20, 00250, Helsinki, Finland.; Department of Teacher Education, University of Helsinki, P.O. Box 9, 00014, Helsinki, Finland., Lehto E; Department of Teacher Education, University of Helsinki, P.O. Box 9, 00014, Helsinki, Finland., Nissinen K; Department of Food and Nutrition, University of Helsinki, P.O. Box 66, 00014, Helsinki, Finland.; School of Food and Agriculture, Seinäjoki University of Applied Sciences, P.O. Box 412, 60101, Seinäjoki, Finland., Ray C; Department of Food and Nutrition, University of Helsinki, P.O. Box 66, 00014, Helsinki, Finland.; Folkhälsan Research Center, Topeliuksenkatu 20, 00250, Helsinki, Finland., Nevalainen J; Health Sciences/Faculty of Social Sciences, Tampere University, Arvo Ylpön katu 34, 33014, Tampere, Finland., Roos E; Department of Food and Nutrition, University of Helsinki, P.O. Box 66, 00014, Helsinki, Finland.; Folkhälsan Research Center, Topeliuksenkatu 20, 00250, Helsinki, Finland.; Department of Public Health, Clinicum, University of Helsinki, P.O. Box 63, 00014, Helsinki, Finland., Erkkola M; Department of Food and Nutrition, University of Helsinki, P.O. Box 66, 00014, Helsinki, Finland., Korkalo L; Department of Food and Nutrition, University of Helsinki, P.O. Box 66, 00014, Helsinki, Finland. liisa.korkalo@helsinki.fi.
Publikováno v:
European journal of nutrition [Eur J Nutr] 2022 Mar; Vol. 61 (2), pp. 717-728. Date of Electronic Publication: 2021 Sep 15.