(Q49167814)

18 February 2018

title

Is dietary fat intake related to liking or household availability of high- and low-fat foods? (English)

1 reference

18 February 2018

3

Rena R Wing

1 reference

18 February 2018

Hollie A Raynor

1

1 reference

18 February 2018

Betsy A Polley

series ordinal

2

1 reference

18 February 2018

Robert W Jeffery

series ordinal

4

1 reference

18 February 2018

publication date

1 May 2004

1 reference

18 February 2018

published in

Obesity

1 reference

18 February 2018

volume

12

1 reference

18 February 2018

issue

5

1 reference

18 February 2018

page(s)

816-823

1 reference

18 February 2018

Low-fat diet practices of older women: prevalence and implications for dietary assessment.

cites work

1 reference

https://api.crossref.org/works/10.1038%2FOBY.2004.98

Impact of fat substitutes on fat intake

21 January 2018

1 reference

https://api.crossref.org/works/10.1038%2FOBY.2004.98

Development of food preferences

21 January 2018

1 reference

https://api.crossref.org/works/10.1038%2FOBY.2004.98

Cream and sugar: human preferences for high-fat foods.

21 January 2018

1 reference

https://api.crossref.org/works/10.1038%2FOBY.2004.98

Reliability and validity of a macronutrient self-selection paradigm and a food preference questionnaire.

21 January 2018

1 reference

https://api.crossref.org/works/10.1038%2FOBY.2004.98

High-fat and low-fat phenotypes: habitual eating of high- and low-fat foods not related to taste preference for fat.

21 January 2018

1 reference

https://api.crossref.org/works/10.1038%2FOBY.2004.98

Food selection: problems in understanding how we choose foods to eat.

21 January 2018

1 reference

https://api.crossref.org/works/10.1038%2FOBY.2004.98

Food accessibility and food choice. A test of Schachter's externality hypothesis

21 January 2018

1 reference

https://api.crossref.org/works/10.1038%2FOBY.2004.98

The effect of two behavioral techniques and social context on food consumption

21 January 2018

1 reference

https://api.crossref.org/works/10.1038%2FOBY.2004.98

Fourth-grade children's consumption of fruit and vegetable items available as part of school lunches is closely related to preferences.

21 January 2018

1 reference

https://api.crossref.org/works/10.1038%2FOBY.2004.98

Development and validation of measures of psychosocial factors influencing fat- and fiber-related dietary behavior.

21 January 2018

1 reference

https://api.crossref.org/works/10.1038%2FOBY.2004.98

Correlates of maintenance of a low-fat diet among women in the Women's Health Trial

21 January 2018

1 reference

https://api.crossref.org/works/10.1038%2FOBY.2004.98

Cognitive-behavioral treatment of food neophobia in adults

21 January 2018

1 reference

https://api.crossref.org/works/10.1038%2FOBY.2004.98

Personality characteristics as predictors of underreporting of energy intake on 24-hour dietary recall interviews

21 January 2018

1 reference

https://api.crossref.org/works/10.1038%2FOBY.2004.98

Sensory evaluations of fat-sucrose and fat-salt mixtures: relationship to age and weight status

21 January 2018

1 reference

https://api.crossref.org/works/10.1038%2FOBY.2004.98

Acquired preference especially for dietary fat and obesity: a study of weight-discordant monozygotic twin pairs

21 January 2018

1 reference

https://api.crossref.org/works/10.1038%2FOBY.2004.98

Effects of fat content on fat hedonics: cognition or taste?

31 March 2020

1 reference

https://api.crossref.org/works/10.1038%2FOBY.2004.98

Sensory preferences for fat and sugar in adolescence and adult life

31 March 2020

1 reference

https://api.crossref.org/works/10.1038%2FOBY.2004.98

The influence of dietary fat on food intake and body weight

31 March 2020

1 reference

https://api.crossref.org/works/10.1038%2FOBY.2004.98

Fat preferences, dietary fat intake and body composition in children

31 March 2020

1 reference

https://api.crossref.org/works/10.1038%2FOBY.2004.98

Food choice and intake: the human factor.

31 March 2020

1 reference

https://api.crossref.org/works/10.1038%2FOBY.2004.98

Effect of the number of high-fat and low-fat cues on food choice

31 March 2020

1 reference

https://api.crossref.org/works/10.1038%2FOBY.2004.98

Trends in Energy Intake in U.S. between 1977 and 1996: Similar Shifts Seen across Age Groups

31 March 2020

1 reference

https://api.crossref.org/works/10.1038%2FOBY.2004.98

Behavioural treatment of childhood and adolescent obesity

31 March 2020

1 reference

https://api.crossref.org/works/10.1038%2FOBY.2004.98

A reduced dietary questionnaire: development and validation

31 March 2020

1 reference

https://api.crossref.org/works/10.1038%2FOBY.2004.98

Desire to Eat High-and Low-Fat Foods Following a Low-Fat Dietary Intervention

31 March 2020

1 reference

https://api.crossref.org/works/10.1038%2FOBY.2004.98

Fat preference and adherence to a reduced-fat diet

31 March 2020

1 reference

https://api.crossref.org/works/10.1038%2FOBY.2004.98

Changing the preference for fat in foods

31 March 2020

1 reference

https://api.crossref.org/works/10.1038%2FOBY.2004.98

Assessing change in diet-intervention research

31 March 2020

1 reference

https://api.crossref.org/works/10.1038%2FOBY.2004.98

Dietary fat intake and taste responses to fat in milk by under-, normal, and overweight women

31 March 2020

1 reference

https://api.crossref.org/works/10.1038%2FOBY.2004.98

inferred from DOI database lookup

7 January 2021

based on heuristic

Identifiers

DOI

10.1038/OBY.2004.98

1 reference

18 February 2018

PubMed ID

15166302

1 reference

18 February 2018