Adam Drewnowski and friends arrived at the following conclusion: Models based on serving sizes and on 100 kcal were preferable for positive subscores and models based on 100 g of food were preferable for negative subscores.
Adam Drewnowski and friends arrived at the following conclusion: Models based on serving sizes and on 100 kcal were preferable for positive subscores and models based on 100 g of food were preferable for negative subscores.
This entry was posted on January 2, 2009, 7:10 pm and is filed under Food labeling, Food marketing. You can follow any responses to this entry through RSS 2.0. Both comments and pings are currently closed.
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