佐倉濟生病院外科手術第四回報告

<p>Association between emotional subscale (depressive symptomology) and diet quality factor tertiles for boys at baseline and follow-up.</p

Additional file 2: of Measuring and stimulating progress on implementing widely recommended food environment policies: the New Zealand case study

Healthy Food Environment Policy Index (Food-EPI) good practice indicators and recommendations made by the experts. (DOCX 62 kb

Additional file 2: of The application of theories of the policy process to obesity prevention: a systematic review and meta-synthesis

Search strategy. (DOCX 18.2 kb

Additional file 1: Table S1. of The share of ultra-processed foods and the overall nutritional quality of diets in the US: evidence from a nationally representative cross-sectional study

Characteristics of study participants and of the full sample of interviewed participants aged 1 year and above, US population aged 1+ years (NHANES 2009–2010). Table S2. Rotated factor loadings for the first four components from principal component analysis using nutrients, across race/ethnicity strata, US population aged 1+ years (NHANES 2009–2010) (N=9,317). Table S3. PC2-PC4 score means and adherence according to the dietary share of ultra-processed foods, US population aged 1+ years (NHANES 2009–2010). Figure S1. PC2-PC4 factor scores regressed on the dietary share of ultra-processed foods evaluated by restricted cubic splines, US population aged 1+ years (NHANES 2009–2010) (N=9,317). (DOCX 1047 kb

Additional file 2: of Analysis of the corporate political activity of major food industry actors in Fiji

Sources of information and searches conducted in Fiji (DOCX 35 kb

Additional file 1: of Modelling the cost differential between healthy and current diets: the New Zealand case study

Table S1. Proportion of current diets for adult males (N = 360) meeting the guidelines for a healthy diet. Fig. S1. Contributions of different food groups to the average cost of the current, less healthy diet in New Zealand by season (across 10 years). (DOCX 99 kb

Committing to Health: Food company policies for healthier food environments. NZ 2018

Company assessments and recommendations using the BIA Obesity tool: Full report NZ 201

Evaluation participation over time.

<p>Evaluation participation over time.</p

Cooking and eating measures at baseline and immediately post program¹.

1<p>Outcomes within each group and over time were determined by a mixed linear model for repeated measures using all available data at each time point. All means and Standard Errors (S.E) have been rounded to 2 decimal points.</p>2<p>Baseline values were not significantly different between groups (independent t tests P&lt;0.05).</p>3<p>A significant group x time interaction effect denotes that the response over time differed between groups.</p>4<p>Scale values are 1–5 (where 1 =  not at all confident and 5 =  extremely confident and 4 or&gt;  =  confident).</p>5<p>The combined confidence score is equal to the sum total of all other confidence scores (scores 20 or&gt;  =  confident).</p>6<p>Times per week.</p><p>Cooking and eating measures at baseline and immediately post program^{<a href="http://www.plosone.org/article/info:doi/10.1371/journal.pone.0114673#nt105" target="_blank">1</a>}.</p

Cooking and eating measures for the intervention group only at baseline, post intervention and 6 months follow up¹.

1<p>Outcomes at each time point were determined by a mixed linear model for repeated measures using all available data at each time point. All means and Standard Errors (S.E) have been rounded to 2 decimal points.</p>2<p>Scale values are 1–5 (where 1 =  not at all confident and 5 =  extremely confident).</p>3<p>The combined confidence score is equal to the sum total of all other confidence scores (scores 20 or&gt;  =  confident).</p>4<p>Times per week.</p><p>Cooking and eating measures for the intervention group only at baseline, post intervention and 6 months follow up^{<a href="http://www.plosone.org/article/info:doi/10.1371/journal.pone.0114673#nt111" target="_blank">1</a>}.</p