*0011574416
*008091109s2009    xx#           000 0 eng
*019  $bk
*08230$a613.2
*100  $aNydahl, Margaretha$uUppsala University, Department of Food, Nutrition and Dietetics, Uppsala, Sweden : margaretha.nydahl@ikv.uu.se$_128567600
*245  $aComparison between optical readable and open-ended weighed food records
*300  $a[8 sider]
*500  $aVitenskapelig artikkel
*5208 $aInneholder sammendrag
*650  $akostholdsundersøkelser$9nor$2norart$_135968600
*653  $aoptically readable food record$9eng$_166442000
*653  $aportion sizes$9eng$_166442100
*653  $aurine nitrogen$9eng$_166442200
*653  $aweighed registration$9eng$_166442300
*700  $aBecker, Wulf$uNational Food Administration, Uppsala, Sweden ; Uppsala University, Department of Public Health and Caring Sciences, Clinical Nutrition and Metabolism, Sweden$_141540400
*700  $aGustafsson, Inga-Britt;$uÖrebro University, Department of Restaurant and Culinary Art, Sweden$_166442400
*700  $aMohsen, Rawya;$uUppsala University, Department of Public Health and Caring Sciences/Geriatrics, Sweden$_166442500
*773  $tFood & nutrition research (online) (elektronisk ressurs)$gVol. 53 (2009)$x1654-661X
*8564 $uhttps://doi.org/10.3402/fnr.v53i0.1889
*999  $z900459007$anorart:900459007
^