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Consumer knowledge and attitudes toward healthy eating in Croatia: a cross-sectional study Cover

Consumer knowledge and attitudes toward healthy eating in Croatia: a cross-sectional study

Archives of Industrial Hygiene and Toxicology
Volume 68 (2017): Issue 2 (June 2017)
By: Marija Ljubičić,  Marijana Matek Sarić,  Irena Colić Barić,  Ivana Rumbak,  Draženka Komes,  Zvonimir Šatalić and  Raquel P. F. Guiné  
Open Access
|Jun 2017

Authors

Marija Ljubičić

University of Zadar, Department of Health Studies,, Viseu, Portugal
General Hospital Zadar, Department of Pediatrics,, Viseu, Portugal

Marijana Matek Sarić

marsaric@unizd.hr

University of Zadar, Department of Health Studies, Splitska 1, 23000, Zadar, Croatia

Irena Colić Barić

Zadar, University of Zagreb Faculty of Food Technology and Biotechnology,, Viseu, Portugal

Ivana Rumbak

Zadar, University of Zagreb Faculty of Food Technology and Biotechnology,, Viseu, Portugal

Draženka Komes

Zadar, University of Zagreb Faculty of Food Technology and Biotechnology,, Viseu, Portugal

Zvonimir Šatalić

Zadar, University of Zagreb Faculty of Food Technology and Biotechnology,, Viseu, Portugal

Raquel P. F. Guiné

Zagreb, Croatia, CI&DETS, Polytechnic Institute of Viseu,, Viseu, Portugal
DOI: https://doi.org/10.1515/aiht-2017-68-2939 | Journal eISSN: 1848-6312 | Journal ISSN: 0004-1254
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Language: English, Croatian, Slovenian
Page range: 153 - 158
Submitted on: Jan 1, 2017
Accepted on: May 1, 2017
Published on: Jun 28, 2017
Published by: Institute for Medical Research and Occupational Health
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Keywords:
dietary fibre,
dietary habits,
fast food,
fruit,
restaurant food,
vegetables,
whole grains
Related subjects:
Medicine,
Basic medical science,
Basic medical science, other

© 2017 Marija Ljubičić, Marijana Matek Sarić, Irena Colić Barić, Ivana Rumbak, Draženka Komes, Zvonimir Šatalić, Raquel P. F. Guiné, published by Institute for Medical Research and Occupational Health
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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