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Extra resources for Animalwatching : a field guide to animal behaviour

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36] collected the dietary intake data from a diet history, which generated a list of approximately 600 food items. This MDS score is similar to a previous one [34] and classified food items into (1) beneficial foods including fish, vegetables, fruits, legumes, cereals and the ratio of monounsaturated saturated fat and (2) detrimental food items, including moderate alcohol intake and meat. Milk and dairy products were not considered in this index. A score of zero was assigned to a component if it was beneficial and if the individual’s consumption was less than the gender-specific median consumption of that particular food for all individuals in the study.

4 unhealthy foods as well as opportunities to tailor interventions to prevent weight gain in adults. • Future research studies should consider confounders and interactions between variables when examining the relationship between diet quality and weight gain. Keywords Diet index • Diet Quality • Diet score • Weight Change • Weight Gain • Obesity • Longitudinal • Cohort Abbreviations BMI DQI EI FFQ FNRS MDP MDS rMDS TEI WC Body mass index Diet Quality Index Energy intake Food Frequency Questionnaire Framingham Nutritional Risk Score Mediterranean dietary patterns Mediterranean Diet Score Revised Mediterranean Dietary Score Total energy intake Waist circumference Introduction Obesity is defined as an excess of body fat.

In general, the Mediterranean Diet Pattern includes regular consumption of vegetables, fruit, legumes, cereals, nuts, fish and foods rich in olive oil, as well as a low in intake of foods high in saturated fat, dairy products, meat and poultry [40]. The MDS as used in the paper by Beunza et al. 2), which were classified into (1) positive components (vegetables, fruit, nuts, legumes, cereals, moderate alcohol and fish) and (2) negative components (meat and poultry, dairy products) [34]. The score assigned to each component was based on both the nature of the food component and the quantity of that food consumed in relation to the median value for all subjects under consideration [41].

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