Assessing the diet quality of individuals with rheumatic conditions: a cross-sectional study

Keyphrases

• Added Sugar 20%
• AIMS2-SF 60%
• Arthritis 100%
• Arthritis Impact Measurement Scales 20%
• Australia 20%
• Australian Capital Territory 20%
• Chronic Disability 20%
• Chronic Pain 20%
• Diet Composition 20%
• Diet Quality 100%
• Dietary Components 20%
• Dietary Fiber 20%
• Dietary Intake Data 20%
• Dietary Plants 20%
• Dietary Quality 40%
• Fatty Acids 20%
• Fibrous Proteins 20%
• Food Frequency Questionnaire 20%
• Fruit Sugar 20%
• Healthy Eating Index 60%
• High-income Countries 20%
• Living with 40%
• Low Quality Diets 20%
• Overall Diet Quality 20%
• Plant Protein 20%
• Refined Grains 20%
• Seafood Protein 20%
• Socio-economic Regions 20%

Food Science

• Diet Quality 100%
• Dietary Fiber 33%
• Dietary Intake Data 33%
• Food Frequency Questionnaire 33%
• Healthy Eating Index 100%
• Overall Diet Quality 33%
• Refined Grains 33%
• Vegetable Protein 33%

Agricultural and Biological Sciences

• Age Structure 33%
• Australians 100%
• Cross-Sectional Study 100%
• Dietary Fiber 33%
• Fatty Acids 33%
• Plant Protein 33%
• Refined Grains 33%