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Publisher: Wiley-Blackwell

Volume 36, Number 1, March 2011

Fresh ideas
pp. 4-5(2)

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The benefits of fish consumption
pp. 6-19(14)
Author: Ruxton, C. H. S.

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Red meat in the diet: an update
pp. 34-77(44)
Authors: Wyness, L.; Weichselbaum, E.; O'Connor, A.; Williams, E. B.; Benelam, B.; Riley, H.; Stanner, S.

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Infant feeding linked to long-term obesity
pp. 95-98(4)
Author: Gibson-Moore, H.

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Why we eat what we eat: the role of autonomous motivation in eating behaviour regulation
pp. 102-107(6)
Authors: Teixeira, P. J.; Patrick, H.; Mata, J.

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Cooking Communities: using multicultural after-school cooking clubs to enhance community cohesion
pp. 108-112(5)
Authors: Gatenby, L. A.; Donnelly, J.; Connell, R.

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‘Coalition’ – what does it mean for schools?
pp. 117-119(3)
Author: Valentine, S.

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Cooking in schools: rewarding teachers for inspiring adolescents to make healthy choices
pp. 120-123(4)
Authors: Fisher, C.; Nicholas, P.; Marshall, W.

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Nutrition in schools across Europe: a summary report of a meeting of European Nutrition Foundations, Madrid, April 2010
pp. 124-141(18)
Authors: Weichselbaum, E.; Gibson-Moore, H.; Ballam, R.; Buttriss, J. L.

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Conference Diary
pp. 152-154(3)

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