1
W. Willett, Nutritional epidemiology, Oxford University Press, New York, 3rd ed., 2012, vol. Monographs in epidemiology and biostatistics.
2
Buttriss, Judith, editor, contributor.Welch, Ailsa, editor, contributor.Kearney, John M., editor.Lanham-New, S. (Susan), editor.Nutrition Society, issuing body., Public health nutrition / edited on behalf of The Nutrition Society by Judith L. Buttriss, Ailsa A. Welch, John M. Kearney ; editor-in-chief Susan A. Lanham-New., Second edition., 2018.
3
R. Detels, Q. Abdool Karim, F. Baum, L. Li and A. H. Leyland, Eds., Oxford textbook of global public health, Oxford University Press, Oxford, United Kingdom, Seventh edition., 2022.
4
W. Willett, Nutritional epidemiology, Oxford University Press, New York, 2nd ed., 1998, vol. Monographs in epidemiology and biostatistics.
5
B. M. Margetts and M. Nelson, Design concepts in nutritional epidemiology, Oxford University Press, Oxford, 2nd ed., 2006, vol. Oxford medical publications.
6
R. A. McCance and E. M. Widdowson, McCance and Widdowson’s The composition of foods, The Royal Society of Chemistry, Cambridge, 7th summary ed., 2015.
7
M. Lawrence and T. Worsley, Public health nutrition: from principles to practice, Open University Press/McGraw Hill, Maidenhead, 2007.
8
American Society for Nutrition and American Society for Clinical Nutrition, .
9
Nutrition Society, .
10
11
12
13
14
15
16
17
18
European Society of Parenteral and Enteral Nutrition and European Society for Clinical Nutrition and Metabolism, .
19
British Nutrition Foundation, .
20
21
Nutrition & Healthy Aging (previously called Nutrition & Aging), https://www.iospress.nl/journal/nutrition-and-healthy-aging/.
22
M. Marmot, The health gap: the challenge of an unequal world, Bloomsbury Publishing, London, First U.S. edition., 2015.
23
Nancy D Berkman, 2014.
24
R. A. McCance, E. M. Widdowson, Institute of Food Research, Public Health England, and Royal Society of Chemistry, McCance and Widdowson’s The composition of foods, The Royal Society of Chemistry, Cambridge, 7th summary ed., 2015.
25
R. A. McCance, E. M. Widdowson, Great Britain. Food Standards Agency, Institute of Food Research, and Royal Society of Chemistry, McCance and Widdowson’s The composition of foods, The Royal Society of Chemistry, Cambridge, 6th summary ed., 2002.