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Lisa Cimperman, clinical dietitian, University Hospitals Cleveland Medical Center.
USDA Food Composition Database.
Cleveland Clinic: “8 Ways to Make a Super Healthy Salad.”
American Journal of Clinical Nutrition: “Carotenoid Bioavailability is Higher From Salads Ingested With Full-fat Than With Fat-Reduced Salad Dressings as Measured With Electrochemical Detection,” “Sodium Content in Major Brands of US Packaged Foods, 2009,” “Fried-Food Consumption and Risk of Type 2 Diabetes and Coronary Artery Disease: A Prospective Study in 2 Cohorts of US Women and Men.”
Journal of the Academy of Nutrition and Dietetics: “The Effects of Increased Protein Intake on Fullness: A Meta-Analysis and Its Limitations.
Academy of Nutrition and Dietetics: “Different Kinds of Lettuces and Greens,” “Serving Size vs. Portion Size: Is There a Difference?”
New England Journal of Medicine: “Association of Nut Consumption with Total and Cause-Specific Mortality.”
Mayo Clinic: “Make Healthy Choices at Any Restaurant.”
Journal of Nutrition: “Carotenoid Absorption from Salad and Salsa by Humans Is Enhanced by the Addition of Avocado or Avocado Oil.”
Food Chemistry: “Determination of Fourteen Polyphenols in Pulses by High Performance Liquid Chromatography-Diode Array Detection (HPLC-DAD) and Correlation Study with Antioxidant Activity and Colour.”
Palo Alto Medical Foundation: “Fast Food.”
American Heart Association: “Easy Chicken Salad.”
Reviewed by Christine Mikstas, RD, LD on August 08, 2019
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