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M. Kapsokefalou
Laboratory of Food Chemistry and Analysis, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece

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Journal article
Published: 02 May 2021 in Foods
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Table olives represent one of the most important fermented products in Greece. Their highly appreciated flavor is directly associated with the volatile composition. However, extensive data on the volatile profile of table olives from Greek cultivars are scarce in the literature. For this reason, the volatile components of industrially fermented table olives from Kalamata, Conservolea and Halkidiki cultivars grown in different geographical areas within Greece were determined using headspace solid-phase microextraction combined with gas chromatography–mass spectrometry. More than 100 volatile compounds were identified and distributed over different chemical classes. All samples were rich in esters, alcohols and acids, whereas the samples of cv. Halkidiki were also characterized by increased levels of volatile phenols. Both qualitative and quantitative differences were observed, which resulted in the discrimination of the table olives according to olive cultivar and growing location. To the best of our knowledge, this is the first systematic study on the volatile profiles of table olives from Greek cultivars that also highlights the pronounced effect of olives’ growing location.

ACS Style

Theano Mikrou; Katerina Kasimati; Ioanna Doufexi; Maria Kapsokefalou; Chrysavgi Gardeli; Athanasios Mallouchos. Volatile Composition of Industrially Fermented Table Olives from Greece. Foods 2021, 10, 1000 .

AMA Style

Theano Mikrou, Katerina Kasimati, Ioanna Doufexi, Maria Kapsokefalou, Chrysavgi Gardeli, Athanasios Mallouchos. Volatile Composition of Industrially Fermented Table Olives from Greece. Foods. 2021; 10 (5):1000.

Chicago/Turabian Style

Theano Mikrou; Katerina Kasimati; Ioanna Doufexi; Maria Kapsokefalou; Chrysavgi Gardeli; Athanasios Mallouchos. 2021. "Volatile Composition of Industrially Fermented Table Olives from Greece." Foods 10, no. 5: 1000.

Journal article
Published: 23 March 2021 in Food Quality and Preference
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We aimed to evaluate the changes in eating behaviours of the adult population across 16 European countries due to the COVID-19 confinement and to evaluate whether these changes were somehow related to the severity of the containment measures applied in each country. An anonymous online self-reported questionnaire on socio-demographic characteristics, validated 14-items Mediterranean diet (MedDiet) Adherence Screener (MEDAS) as a reference of a healthy diet, eating and lifestyle behaviours prior to and during the COVID-19 confinement was used to collect data. The study included an adult population residing in 16 European countries at the time of the survey. Aggregated Stringency Index (SI) score, based on data from the Oxford COVID-19 Government Response Tracker, was calculated for each country at the time the questionnaire was distributed (range: 0-100). A total of 36,185 participants completed the questionnaire (77.6% female, 75.2% with high educational level and 42.7% aged between 21 and 35 years). In comparison to pre-confinement, a significantly higher adherence to the MedDiet during the confinement was observed across all countries (overall MEDAS score prior to- and during confinement: 5.23±2.06 vs. 6.15±2.06; p<0.001), with the largest increase seen in Greece and North Macedonia. The highest adherence to MedDiet during confinement was found in Spain and Portugal (7.18±1.84 and 7.34±1.95, respectively). Stricter contingency restrictions seemed to lead to a significantly higher increase in the adherence to the MedDiet. The findings from this cross-sectional study could be used to inform current diet-related public health guidelines to ensure optimal nutrition is followed among the population, which in turn would help to alleviate the current public health crisis.

ACS Style

Esther Molina-Montes; Irina Uzhova; Vito Verardo; Reyes Artacho; Belén García-Villanova; Eduardo Jesús Guerra-Hernández; Maria Kapsokefalou; Olga Malisova; Antonis Vlassopoulos; Alexandra Katidi; Barbara Koroušić Seljak; Robert Modic; Tome Eftimov; Irena Hren; Eva Valenčič; Zvonimir Šatalić; Ines Panjkota Krbavčić; Darija Vranešić Bender; Davide Giacalone; Michael Bom Frøst; Aleksandra Konic Ristic; Jelena Milesevic; Marina Nikolic; Ezgi Kolay; Merve Güney; Vilma Kriaucioniene; Magdalena Czlapka-Matyasik; Aleksandra Bykowska-Derda; Enisa Kujundzic; Irzada Taljić; Muhamed Brka; Igor Spiroski; Sérgio Cunha Velho; Sofia Patrícia Sousa Pinto; Inês Nascimento Monteiro; Janice Adriana Pereira; María Dolores Ruíz-López; Celia Rodríguez-Pérez. Impact of COVID-19 confinement on eating behaviours across 16 European countries: The COVIDiet cross-national study. Food Quality and Preference 2021, 93, 104231 .

AMA Style

Esther Molina-Montes, Irina Uzhova, Vito Verardo, Reyes Artacho, Belén García-Villanova, Eduardo Jesús Guerra-Hernández, Maria Kapsokefalou, Olga Malisova, Antonis Vlassopoulos, Alexandra Katidi, Barbara Koroušić Seljak, Robert Modic, Tome Eftimov, Irena Hren, Eva Valenčič, Zvonimir Šatalić, Ines Panjkota Krbavčić, Darija Vranešić Bender, Davide Giacalone, Michael Bom Frøst, Aleksandra Konic Ristic, Jelena Milesevic, Marina Nikolic, Ezgi Kolay, Merve Güney, Vilma Kriaucioniene, Magdalena Czlapka-Matyasik, Aleksandra Bykowska-Derda, Enisa Kujundzic, Irzada Taljić, Muhamed Brka, Igor Spiroski, Sérgio Cunha Velho, Sofia Patrícia Sousa Pinto, Inês Nascimento Monteiro, Janice Adriana Pereira, María Dolores Ruíz-López, Celia Rodríguez-Pérez. Impact of COVID-19 confinement on eating behaviours across 16 European countries: The COVIDiet cross-national study. Food Quality and Preference. 2021; 93 ():104231.

Chicago/Turabian Style

Esther Molina-Montes; Irina Uzhova; Vito Verardo; Reyes Artacho; Belén García-Villanova; Eduardo Jesús Guerra-Hernández; Maria Kapsokefalou; Olga Malisova; Antonis Vlassopoulos; Alexandra Katidi; Barbara Koroušić Seljak; Robert Modic; Tome Eftimov; Irena Hren; Eva Valenčič; Zvonimir Šatalić; Ines Panjkota Krbavčić; Darija Vranešić Bender; Davide Giacalone; Michael Bom Frøst; Aleksandra Konic Ristic; Jelena Milesevic; Marina Nikolic; Ezgi Kolay; Merve Güney; Vilma Kriaucioniene; Magdalena Czlapka-Matyasik; Aleksandra Bykowska-Derda; Enisa Kujundzic; Irzada Taljić; Muhamed Brka; Igor Spiroski; Sérgio Cunha Velho; Sofia Patrícia Sousa Pinto; Inês Nascimento Monteiro; Janice Adriana Pereira; María Dolores Ruíz-López; Celia Rodríguez-Pérez. 2021. "Impact of COVID-19 confinement on eating behaviours across 16 European countries: The COVIDiet cross-national study." Food Quality and Preference 93, no. : 104231.

Journal article
Published: 03 February 2021 in Nutrients
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School Lunch programs are a common strategy to address social inequalities in food access among children, especially food insecurity. The aim of this study was to evaluate the dietary intake and lifestyle habits of children aged 10–12 years enrolled in the School Lunch Program in Greece. A cross-sectional survey of fifth and sixth grade students, School Lunch recipients (n = 609) and control subjects (n = 736), collected data on sociodemographic, nutritional and lifestyle habits via self-reported questionnaires during May–October 2019. Despite enrollment in the School Lunch Program children in this group reported consuming less meals during the day (3.47 ± 1.38 vs. 3.65 ± 1.35, p = 0.002). No differences were seen in intakes of energy and macronutrients, however School Lunch recipients reported lower intakes of cereals/potatoes and legumes but higher fruit intake (2.32 ± 1.59 vs. 1.97 ± 1.72, p < 0.05). School Lunch recipients reported 42min/d and 28min/d higher screen-time during weekdays and weekends, respectively. Linear regression highlighted that dietary quality was not associated with School Lunch enrollment but rather sleep duration and screen time had a stronger influence on dietary habits. Enrollment in a School Lunch Program was linked to sustained differences in sedentary lifestyle habits but less so in dietary habits.

ACS Style

Olga Malisova; Antonis Vlassopoulos; Aikaterini Kandyliari; Evaggelia Panagodimou; Maria Kapsokefalou. Dietary Intake and Lifestyle Habits of Children Aged 10–12 Years Enrolled in the School Lunch Program in Greece: A Cross Sectional Analysis. Nutrients 2021, 13, 493 .

AMA Style

Olga Malisova, Antonis Vlassopoulos, Aikaterini Kandyliari, Evaggelia Panagodimou, Maria Kapsokefalou. Dietary Intake and Lifestyle Habits of Children Aged 10–12 Years Enrolled in the School Lunch Program in Greece: A Cross Sectional Analysis. Nutrients. 2021; 13 (2):493.

Chicago/Turabian Style

Olga Malisova; Antonis Vlassopoulos; Aikaterini Kandyliari; Evaggelia Panagodimou; Maria Kapsokefalou. 2021. "Dietary Intake and Lifestyle Habits of Children Aged 10–12 Years Enrolled in the School Lunch Program in Greece: A Cross Sectional Analysis." Nutrients 13, no. 2: 493.

Journal article
Published: 12 January 2021 in Food Chemistry
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The Hellenic Food Thesaurus (HelTH) is the first systematic attempt to create a Greek Branded Food Composition Database. Data on the nutritional composition of foods for up to 45 nutrients, on-pack claims (health, nutrition, social, environmental), quality indicators, and prices were recorded for more than 4,000 foods as they appear on the photographs of their packages available on retailers’ websites. A group of trained researchers carried out data collection and classification using LanguaL. HelTH highlights the variability in nutritional compositions of packaged foods in Greece and the need for better labelling of key nutrients such as trans fatty acids. According to a preliminary analysis of on-pack communications (n = 2008 products), health claims are used rarely (4.1% of products analyzed) with greater prevalence of nutrition (~32%) and natural claims (~24%). HelTH is a key infrastructure for the implementation of food and nutrition policies, new product development, and nutrition and consumer research.

ACS Style

Alexandra Katidi; Antonis Vlassopoulos; Maria Kapsokefalou. Development of the Hellenic Food Thesaurus (HelTH), a branded food composition database: Aims, design and preliminary findings. Food Chemistry 2021, 347, 129010 .

AMA Style

Alexandra Katidi, Antonis Vlassopoulos, Maria Kapsokefalou. Development of the Hellenic Food Thesaurus (HelTH), a branded food composition database: Aims, design and preliminary findings. Food Chemistry. 2021; 347 ():129010.

Chicago/Turabian Style

Alexandra Katidi; Antonis Vlassopoulos; Maria Kapsokefalou. 2021. "Development of the Hellenic Food Thesaurus (HelTH), a branded food composition database: Aims, design and preliminary findings." Food Chemistry 347, no. : 129010.

Journal article
Published: 24 December 2020 in Sustainability
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In 2016, the European Union set up the Fund for European Aid to the Most Deprived (FEAD) as its first structured food provision program to combat food insecurity. Computational analysis and a cross-sectional survey took place from January 2016 to June 2018 to calculate FEAD’s contribution to its beneficiaries’ diets and to collect beneficiary satisfaction data. Dairy, fresh meat, legumes, sugar, olive oil, and tomato concentrate were the most commonly procured items. The program’s contribution to vegetable, dairy, and grains intake was 3.4%, 6.1%, and 6.0%, respectively, as opposed to discretionary calories (12.2%) and fats/oils (24.5%). The program’s algorithm greatly favors (almost 3-fold) single-person applications, compared with applications with four or more people. Beneficiaries valued each food provision at 21.23 ± 23.4 euros, which, for 64.4% of them, translated to a high positive impact on the household budget. FEAD had a highly positive impact on feelings of anxiety and security, for 50.7% and 41.6% of its beneficiaries. Satisfaction with the foods provided was also high for ~70% of the beneficiaries. The program is met with high beneficiary satisfaction and is perceived as a substantial assistance. Increases in the amounts and variety of foods delivered, with a focus on fruit, vegetables, and fish, should be considered to further improve the program’s dietary impact.

ACS Style

Antonis Vlassopoulos; Konstantina Filippou; Aleks Pepa; Olga Malisova; Dimitra Xenaki; Maria Kapsokefalou. Healthy Diet Assistance for the Most Deprived in Post-Crisis Greece: An Evaluation of the State Food Provision Program. Sustainability 2020, 13, 99 .

AMA Style

Antonis Vlassopoulos, Konstantina Filippou, Aleks Pepa, Olga Malisova, Dimitra Xenaki, Maria Kapsokefalou. Healthy Diet Assistance for the Most Deprived in Post-Crisis Greece: An Evaluation of the State Food Provision Program. Sustainability. 2020; 13 (1):99.

Chicago/Turabian Style

Antonis Vlassopoulos; Konstantina Filippou; Aleks Pepa; Olga Malisova; Dimitra Xenaki; Maria Kapsokefalou. 2020. "Healthy Diet Assistance for the Most Deprived in Post-Crisis Greece: An Evaluation of the State Food Provision Program." Sustainability 13, no. 1: 99.

Preprint
Published: 18 November 2020
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Introduction In 2016 the European Union setup its first structured food provision program to combat food insecurity. We aimed to measure the program’s capacity in assisting its beneficiaries to achieve a healthy diet and measure their satisfaction. Methods A computational study was carried out to calculate daily food provision per person under the program for January 2016-December 2017. A cross sectional survey in 3942 beneficiaries took place in December 2017-June 2018 collecting anthropometric, sociodemographic and program satisfaction data. Descriptive statistics were performed and reported as relatively frequencies, mean ± standard deviation. Results Dairy, fresh meat, legumes, sugar, olive oil and tomato concentrate were the most commonly procured items. The program’s contribution to vegetable, dairy and cereal intake was the lowest (3.4%, 6.1%, 6.0% respectively) as opposed to free sugars (12.2%) and oils (24.5%). The program’s algorithm favors greatly (almost 3-fold) single person applications compared to 4+ persons applications. The monetary value was estimated at 21.23±23.4 euros/food provision, however 64.4% of beneficiaries reported a high positive impact on the household budget. 50.7% and 41.6% reported high positive impact on feelings of anxiety and security, respectively. ~70% of the beneficiaries were highly satisfied with the foods provided, with lower scores for quality and shelf-life (50.7% and 58.8% high respectively). Conclusions The program is met by high beneficiary satisfaction and is perceived as a substantial assistance. Increases in the amounts and variety of foods delivered, with a focus on fruit, vegetables and fish should be considered, to further improve the program’s dietary impact.

ACS Style

Antonis Vlassopoulos; Konstantina Filippou; Aleks Pepa; Olga Malisova; Dimitra Xenaki; Maria Kapsokefalou. Assisting Towards a Healthy Diet for the Most Deprived in Post-Crisis Greece: An Evaluation of the State Food Provision Program. 2020, 1 .

AMA Style

Antonis Vlassopoulos, Konstantina Filippou, Aleks Pepa, Olga Malisova, Dimitra Xenaki, Maria Kapsokefalou. Assisting Towards a Healthy Diet for the Most Deprived in Post-Crisis Greece: An Evaluation of the State Food Provision Program. . 2020; ():1.

Chicago/Turabian Style

Antonis Vlassopoulos; Konstantina Filippou; Aleks Pepa; Olga Malisova; Dimitra Xenaki; Maria Kapsokefalou. 2020. "Assisting Towards a Healthy Diet for the Most Deprived in Post-Crisis Greece: An Evaluation of the State Food Provision Program." , no. : 1.

Journal article
Published: 21 August 2020 in Molecules
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Extra virgin olive oil (EVOO) is an important component of the Mediterranean diet and a highly priced product. Despite the strict legislation to protect it from fraudulent practices, there is an increasing demand to characterize EVOOs and evaluate their authenticity. For this purpose, 68 monovarietal EVOOs, originating from three regions of Greece (Peloponnese, Crete, and Lesvos) and two local cultivars (Koroneiki and Kolovi), were obtained during the harvesting period of 2018–2019. Fatty acids, squalene, and tocopherols were determined chromatographically according to official methods in order to study the effect of cultivar and geographical origin. Squalene and γ-tocopherol differed significantly amongst the cultivars tested. Koroneiki samples exhibited higher squalene content than Kolovi samples, whereas the opposite was observed for γ-tocopherol. The tocopherol level was highly geographical dependent, with EVOOs from Peloponnese displaying the highest concentration of α-tocopherol, whereas the content of γ-tocopherol was significantly higher in samples from Lesvos. Unsupervised and supervised multivariate analysis resulted in a satisfactory grouping of EVOOs according to cultivar. γ-Tocopherol, squalene, and the majority of fatty acids were the most discriminant variables, with γ-tocopherol, linoleic, linolenic, and gadoleic acid being present at higher levels in samples from the Kolovi cultivar. Koroneiki samples were characterized with higher levels of squalene, palmitic, palmitoleic, and arachidic acid.

ACS Style

Theano Mikrou; Elisavet Pantelidou; Niki Parasyri; Andreas Papaioannou; Maria Kapsokefalou; Chrysavgi Gardeli; Athanasios Mallouchos. Varietal and Geographical Discrimination of Greek Monovarietal Extra Virgin Olive Oils Based on Squalene, Tocopherol, and Fatty Acid Composition. Molecules 2020, 25, 3818 .

AMA Style

Theano Mikrou, Elisavet Pantelidou, Niki Parasyri, Andreas Papaioannou, Maria Kapsokefalou, Chrysavgi Gardeli, Athanasios Mallouchos. Varietal and Geographical Discrimination of Greek Monovarietal Extra Virgin Olive Oils Based on Squalene, Tocopherol, and Fatty Acid Composition. Molecules. 2020; 25 (17):3818.

Chicago/Turabian Style

Theano Mikrou; Elisavet Pantelidou; Niki Parasyri; Andreas Papaioannou; Maria Kapsokefalou; Chrysavgi Gardeli; Athanasios Mallouchos. 2020. "Varietal and Geographical Discrimination of Greek Monovarietal Extra Virgin Olive Oils Based on Squalene, Tocopherol, and Fatty Acid Composition." Molecules 25, no. 17: 3818.

Journal article
Published: 14 February 2020 in Foods
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Processing of fish in aquaculture generates considerable amounts of by-products that remain underused and/or unexploited. We evaluated the nutritive content of fish by-products (head, gills, intestines, trimmings, bones, and skin) from meagre and gilthead sea bream fish species reared in Greece in order to estimate their nutritional value for future development of high added-value products. The proximate composition of the fish samples (total protein, total lipid, ash, moisture, and macro-element content) was determined using the Association of Official Analytical Chemists (AOAC) and International Organization for Standardization (ISO) official methods. The content of fatty acids was determined using capillary gas chromatography, and the protein profile was estimated employing scientific orbitrap mass spectrophotometer methodology. The nutrient composition of fish by-products presented fluctuations among the different by-products. Skin was the most significant protein source, trimmings and bones were high in calcium, and the head, intestines, and bones were a good source of lipids. The most abundant lipid acids found in by-products were oleic, palmitic, linoleic, and eicosenoic acids, whereas the most abundant proteins were adenosine triphosphate (ATP) synthase subunit epsilon, mitochondrial nicotinamide adenine dinucleotide (NADH) dehydrogenase, and mitochondrial cytochrome b-c1 complex subunit 8. These data suggest that by-products constitute valuable sources of nutrients and could therefore be exploited in accordance with the principles of a circular economy.

ACS Style

Aikaterini Kandyliari; Athanasios Mallouchos; Nikos Papandroulakis; Jaya Prakash Golla; Tukiet T. Lam; Aikaterini Sakellari; Sotirios Karavoltsos; Vasilis Vasiliou; Maria Kapsokefalou. Nutrient Composition and Fatty Acid and Protein Profiles of Selected Fish By-Products. Foods 2020, 9, 190 .

AMA Style

Aikaterini Kandyliari, Athanasios Mallouchos, Nikos Papandroulakis, Jaya Prakash Golla, Tukiet T. Lam, Aikaterini Sakellari, Sotirios Karavoltsos, Vasilis Vasiliou, Maria Kapsokefalou. Nutrient Composition and Fatty Acid and Protein Profiles of Selected Fish By-Products. Foods. 2020; 9 (2):190.

Chicago/Turabian Style

Aikaterini Kandyliari; Athanasios Mallouchos; Nikos Papandroulakis; Jaya Prakash Golla; Tukiet T. Lam; Aikaterini Sakellari; Sotirios Karavoltsos; Vasilis Vasiliou; Maria Kapsokefalou. 2020. "Nutrient Composition and Fatty Acid and Protein Profiles of Selected Fish By-Products." Foods 9, no. 2: 190.

Journal article
Published: 02 December 2019 in Nutrients
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Food insecurity has risen by 40% in Europe’s post-economic crisis, linked to the economic turmoil and austerity. Despite the intensification of efforts to fight all forms of poverty, including the implementation of programs targeted to the most deprived, the study of individuals at risk of food insecurity has been largely neglected. This study aimed to map the nutritional habits and needs of the most deprived in Greece, one of the countries most affected by the economic crisis. Individuals classified as most deprived under the Fund for the European Aid to the Most Deprived (FEAD) criteria (n = 499) from across Greece and an age matched control from the general population (n = 500) were interviewed between December 2017 and December 2019. Participants provided information about demographic characteristics, and self-reported anthropometric measures and nutritional intake of the past month via a food frequency questionnaire (FFQ). Protein and energy malnutrition were defined as daily intake 25: 68.4% versus 55.1%; p < 0.001). The diet of FEAD recipients included higher amounts of carbohydrates, lower amounts of monounsaturated fat (MUFA) and polyunsaturated fat (PUFA; p < 0.001 compared to control), larger amounts of plant-based proteins (5.81 ± 1.7 versus 4.94 ± 1.3% E respectively, p < 0.001) and very limited intake of fish (0.07 portions/day). Despite being enrolled in a food assistance program, protein and energy malnutrition is prevalent among Greece’s most deprived who experience not only lower diet quality but also the double burden of malnutrition.

ACS Style

Eleni Chatzivagia; Aleks Pepa; Antonis Vlassopoulos; Olga Malisova; Konstantina Filippou; Maria Kapsokefalou. Nutrition Transition in the Post-Economic Crisis of Greece: Assessing the Nutritional Gap of Food-Insecure Individuals. A Cross-Sectional Study. Nutrients 2019, 11, 2914 .

AMA Style

Eleni Chatzivagia, Aleks Pepa, Antonis Vlassopoulos, Olga Malisova, Konstantina Filippou, Maria Kapsokefalou. Nutrition Transition in the Post-Economic Crisis of Greece: Assessing the Nutritional Gap of Food-Insecure Individuals. A Cross-Sectional Study. Nutrients. 2019; 11 (12):2914.

Chicago/Turabian Style

Eleni Chatzivagia; Aleks Pepa; Antonis Vlassopoulos; Olga Malisova; Konstantina Filippou; Maria Kapsokefalou. 2019. "Nutrition Transition in the Post-Economic Crisis of Greece: Assessing the Nutritional Gap of Food-Insecure Individuals. A Cross-Sectional Study." Nutrients 11, no. 12: 2914.

Review
Published: 25 July 2019 in Nutrients
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Food composition data is important for stakeholders and users active in the areas of food, nutrition and health. New challenges related to the quality of food composition data reflect the dynamic changes in these areas while the emerging technologies create new opportunities. These challenges and the impact on food composition data for the Mediterranean region were reviewed during the NUTRIMAD 2018 congress of the Spanish Society for Community Nutrition. Data harmonization and standardization, data compilation and use, thesauri, food classification and description, and data exchange are some of the areas that require new approaches. Consistency in documentation, linking of information between datasets, food matching and capturing portion size information suggest the need for new automated tools. Research Infrastructures bring together key data and services. The delivery of sustainable networks and Research Infrastructures in food, nutrition and health will help to increase access to and effective use of food composition data. EuroFIR AISBL coordinates experts and national compilers and contributes to worldwide efforts aiming to produce and maintain high quality data and tools. A Mediterranean Network that shares high quality food composition data is vital for the development of ambitious common research and policy initiatives in support of the Mediterranean Diet.

ACS Style

Maria Kapsokefalou; Mark Roe; Aida Turrini; Helena S. Costa; Emilio Martinez-Victoria; Luisa Marletta; Rachel Berry; Paul Finglas. Food Composition at Present: New Challenges. Nutrients 2019, 11, 1714 .

AMA Style

Maria Kapsokefalou, Mark Roe, Aida Turrini, Helena S. Costa, Emilio Martinez-Victoria, Luisa Marletta, Rachel Berry, Paul Finglas. Food Composition at Present: New Challenges. Nutrients. 2019; 11 (8):1714.

Chicago/Turabian Style

Maria Kapsokefalou; Mark Roe; Aida Turrini; Helena S. Costa; Emilio Martinez-Victoria; Luisa Marletta; Rachel Berry; Paul Finglas. 2019. "Food Composition at Present: New Challenges." Nutrients 11, no. 8: 1714.

Journal article
Published: 06 April 2019 in Nutrients
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Mild dehydration may occur during specific periods of the day because of poor hydration habits and/or limited access to a variety of beverages or foods, for example, in work environments. Measurement of hydration indices in spot or in 24 h urine samples may mask mild dehydration in specific periods of the day. Healthy subjects (n = 164; 74 females; age 38 ± 12 years) living in Athens, Greece were enrolled in the study. Subjects recorded their solid food and drink intakes and recorded and collected all urinations for three consecutive days. Water intake was analyzed in 24 h and 6 h periods from wake-up time and scored for variety. Urine hydration indices (osmolality, volume, color, specific gravity) were analyzed in 24 h samples, in morning urine samples and in samples collected in 6 h periods from wake-up time. Fluctuations during the day were significant for the intake of drinking water, hot beverages, milk, fruit and vegetable juices, and alcoholic drinks and for urine osmolality, volume, color, and specific gravity. The urine volume of the first 6 h period after wake-up time (557 ± 231 mL/day) reflects by 76% the 24 h urine collection (1331 ± 144 mL/day). Water intake from all beverages, with the exception of alcoholic beverages, was greater in the first 6h period (morning period) and decreased throughout the day. Hydration indices changed accordingly. The 6 h timed urine sample collected reflects indices in samples collected over 24 h better than any spot urine sample.

ACS Style

Adelais Athanasatou; Aikaterini Kandyliari; Olga Malisova; Maria Kapsokefalou. Fluctuation of Water Intake and of Hydration Indices during the Day in a Sample of Healthy Greek Adults. Nutrients 2019, 11, 793 .

AMA Style

Adelais Athanasatou, Aikaterini Kandyliari, Olga Malisova, Maria Kapsokefalou. Fluctuation of Water Intake and of Hydration Indices during the Day in a Sample of Healthy Greek Adults. Nutrients. 2019; 11 (4):793.

Chicago/Turabian Style

Adelais Athanasatou; Aikaterini Kandyliari; Olga Malisova; Maria Kapsokefalou. 2019. "Fluctuation of Water Intake and of Hydration Indices during the Day in a Sample of Healthy Greek Adults." Nutrients 11, no. 4: 793.

Comparative study
Published: 03 April 2019 in Nutrients
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Adequate hydration is essential for maintaining health and functionality of the human body. Studies assessing both daily water intake and hydration status are lacking. This study explored data from the European Hydration Research Study (EHRS) and focused on total water intake (TWI), 24 h hydration status, and day-to-day variations in a sample of 573 healthy adults. TWI was assessed by food records and hydration status (urine osmolality and urine volume) was measured from 24 urine samples collected over seven consecutive days. On all weekdays, mean TWI was higher (p < 0.001 for all days) for the German subjects compared to the Greek and Spanish participants. In 37% of the male and 22% of the female subjects, the individual mean TWI was below the European Food Safety Authority (EFSA) recommendation, with 16% men (4% women) being below the EFSA recommendation on every testing day. Twenty-four hour urine osmolality was lower in women compared to men (595 ± 261 vs. 681 ± 237 mOsmol/kg; p < 0.001). More men (40%) showed a urine osmolality ≥800 mOsmol/kg at least on four days of the study period compared to women (26%) and more participants from Spain (46%) compared to Greece (29%) and Germany (11%). A large number of individuals showed an inadequate hydration status on several days per week, which may have a negative health and cognitive impact on daily life.

ACS Style

Hans Braun; Judith Von Andrian-Werburg; Olga Malisova; Adelais Athanasatou; Maria Kapsokefalou; Juan F. Ortega; Ricardo Mora-Rodriguez; Mario Thevis. Differing Water Intake and Hydration Status in Three European Countries—A Day-to-Day Analysis. Nutrients 2019, 11, 773 .

AMA Style

Hans Braun, Judith Von Andrian-Werburg, Olga Malisova, Adelais Athanasatou, Maria Kapsokefalou, Juan F. Ortega, Ricardo Mora-Rodriguez, Mario Thevis. Differing Water Intake and Hydration Status in Three European Countries—A Day-to-Day Analysis. Nutrients. 2019; 11 (4):773.

Chicago/Turabian Style

Hans Braun; Judith Von Andrian-Werburg; Olga Malisova; Adelais Athanasatou; Maria Kapsokefalou; Juan F. Ortega; Ricardo Mora-Rodriguez; Mario Thevis. 2019. "Differing Water Intake and Hydration Status in Three European Countries—A Day-to-Day Analysis." Nutrients 11, no. 4: 773.

Original research article
Published: 21 February 2018 in Frontiers in Nutrition
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Objective: The main objective of the present study was to evaluate sodium and potassium intake, employing 24 h and spot urine samples and food diaries for seven consecutive days. Methods: For seven consecutive days subjects recorded their food and drink intakes, and recorded and collected all urinations. Food sodium and potassium intake were analyzed in 24- and 6-h intervals from wake-up time. Urine indices were analyzed in first morning, 24- and 6-h intervals samples over the day from wake-up time. The study took place in Agricultural University of Athens, Greece. In total, 163 healthy subjects (age 39 ± 12 years; 74 females) were enrolled in the study. Results: Mean urine sodium excretion was 2,803.3 ± 1,249.0 mg/day (121.9 ± 54.3 mmol/day) and mean urine potassium excretion was 2,152.2 ± 913.3 mg/day (55.2 ± 23.4 mmol/day). The highest potassium concentration was measured in the afternoon, while the lowest sodium concentration was measured in the overnight 6-h interval. Food sodium intake was 1,983.2 ± 814.1 mg/day and food potassium was 2,264.5 ± 653.3 mg/day. The sources that contribute most in food sodium intake are dairy products 24%, breads 22%, and savory snacks 17%. Conclusion: Strategies should encourage the Greek population to moderate sodium intake and promote potassium intake, thus adopting a healthier dietary and lifestyle pattern.

ACS Style

Adelais Athanasatou; Aikaterini Kandyliari; Olga Malisova; Alex Pepa; Maria Kapsokefalou. Sodium and Potassium Intake from Food Diaries and 24-h Urine Collections from 7 Days in a Sample of Healthy Greek Adults. Frontiers in Nutrition 2018, 5, 1 .

AMA Style

Adelais Athanasatou, Aikaterini Kandyliari, Olga Malisova, Alex Pepa, Maria Kapsokefalou. Sodium and Potassium Intake from Food Diaries and 24-h Urine Collections from 7 Days in a Sample of Healthy Greek Adults. Frontiers in Nutrition. 2018; 5 ():1.

Chicago/Turabian Style

Adelais Athanasatou; Aikaterini Kandyliari; Olga Malisova; Alex Pepa; Maria Kapsokefalou. 2018. "Sodium and Potassium Intake from Food Diaries and 24-h Urine Collections from 7 Days in a Sample of Healthy Greek Adults." Frontiers in Nutrition 5, no. : 1.

Journal article
Published: 04 February 2018 in Clinical Nutrition ESPEN
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Older adults are at risk for dehydration and its' potentially life-threatening consequences. Unrecognized dehydration can complicate chronic medical problems and increase morbidity. The objective of the study was to estimate water balance, intake and loss in elderly people living in Greece using the Water Balance Questionnaire (WBQ). WBQ was administered in winter to 108 independents (65–81yrs) (Group A), 94 independents (82–92yrs) (Group B) and 51 hospitalized (65–92yrs) (Group C). A database from previous study of 335 adults (18–65yrs) (Control Group) used for comparison. Mean estimates of water balance, intake and loss were, respectively, for Group A −749 ± 1386 mL/day, 2571 ± 739 mL/day and 3320 ± 1216 mL/day, for Group B −38 ± 933 mL/day, 2571 ± 739 mL/day and 3320 ± 1216 mL/day, for Group C 64 ± 1399 mL/day, 2586 ± 1071 mL/day and 2522 ± 1048 mL/day and for Control Group −253 ± 1495 mL/day, 2912 ± 1025 mL/day and 3492 ± 2099 mL/day. Significant differences were detected in water balance, intake and loss (p < 0.01). Water balance and water intake in Group A was the lowest. For Groups A, B, C and Control, contribution of solid foods to water intake was 36%, 29%, 32%, 25%, of drinking water was 32%, 48%, 45%, 47%, of beverages was 32%, 23%, 23% and 28% respectively. Significant differences observed in the contribution of drinking water and beverages (p < 0.01). Group A had lower water balance and water intake. Groups B and C had lower water intake from beverages.

ACS Style

Olga Malisova; Kalliopi-Anna Poulia; Kleoniki Kolyzoi; Athanasios Lysandropoulos; Kalliopi Sfendouraki; Maria Kapsokefalou. Evaluation of water balance in a population of older adults. A case control study. Clinical Nutrition ESPEN 2018, 24, 95 -99.

AMA Style

Olga Malisova, Kalliopi-Anna Poulia, Kleoniki Kolyzoi, Athanasios Lysandropoulos, Kalliopi Sfendouraki, Maria Kapsokefalou. Evaluation of water balance in a population of older adults. A case control study. Clinical Nutrition ESPEN. 2018; 24 ():95-99.

Chicago/Turabian Style

Olga Malisova; Kalliopi-Anna Poulia; Kleoniki Kolyzoi; Athanasios Lysandropoulos; Kalliopi Sfendouraki; Maria Kapsokefalou. 2018. "Evaluation of water balance in a population of older adults. A case control study." Clinical Nutrition ESPEN 24, no. : 95-99.

Journal article
Published: 10 September 2016 in Nutrients
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Awareness on the importance of hydration in health has created an unequivocal need to enrich knowledge on water intake of the general population and on the contribution of beverages to total water intake. We evaluated in the past water intake in a sample of Greek adults using two approaches. In study A, volunteers completed the Water Balance Questionnaire (WBQ), a food frequency questionnaire, designed to evaluate water intake (n = 1092; 48.1% males; 43 ± 18 years). In study B, a different population of volunteers recorded water, beverage, and food intake in seven-day diaries (n = 178; 51.1% males; 37 ± 12 years). Herein, data were reanalyzed with the objective to reveal the contribution of beverages in total water intake with these different methodologies. Beverage recording was grouped in the following categories: Hot beverages; milk; fruit and vegetable juices; caloric soft drinks; diet soft drinks; alcoholic drinks; other beverages; and water. Total water intake and water intake from beverages was 3254 (SE 43) mL/day and 2551 (SE 39) mL/day in study A; and 2349 (SE 59) mL/day and 1832 (SE 56) mL/day in study B. In both studies water had the highest contribution to total water intake, approximately 50% of total water intake, followed by hot beverages (10% of total water intake) and milk (5% of total water intake). These two approaches contribute information on water intake in Greece and highlight the contribution of different beverages; moreover, they point out differences in results obtained from different methodologies attributed to limitations in their use.

ACS Style

Adelais Athanasatou; Olga Malisova; Aikaterini Kandyliari; Maria Kapsokefalou. Water Intake in a Sample of Greek Adults Evaluated with the Water Balance Questionnaire (WBQ) and a Seven-Day Diary. Nutrients 2016, 8, 559 .

AMA Style

Adelais Athanasatou, Olga Malisova, Aikaterini Kandyliari, Maria Kapsokefalou. Water Intake in a Sample of Greek Adults Evaluated with the Water Balance Questionnaire (WBQ) and a Seven-Day Diary. Nutrients. 2016; 8 (9):559.

Chicago/Turabian Style

Adelais Athanasatou; Olga Malisova; Aikaterini Kandyliari; Maria Kapsokefalou. 2016. "Water Intake in a Sample of Greek Adults Evaluated with the Water Balance Questionnaire (WBQ) and a Seven-Day Diary." Nutrients 8, no. 9: 559.

Journal article
Published: 27 April 2016 in Nutrients
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This study explored the effects of physical activity (PA) and ambient temperature on water turnover and hydration status. Five-hundred seventy three healthy men and women (aged 20–60 years) from Spain, Greece and Germany self-reported PA, registered all food and beverage intake, and collected 24-h urine during seven consecutive days. Fasting blood samples were collected at the onset and end of the study. Food moisture was assessed using nutritional software to account for all water intake which was subtracted from daily urine volume to allow calculation of non-renal water loss (i.e., mostly sweating). Hydration status was assessed by urine and blood osmolality. A negative association was seen between ambient temperature and PA (r = −0.277; p < 0.001). Lower PA with high temperatures did not prevent increased non-renal water losses (i.e., sweating) and elevated urine and blood osmolality (r = 0.218 to 0.163 all p < 0.001). When summer and winter data were combined PA was negatively associated with urine osmolality (r = −0.153; p = 0.001). Our data suggest that environmental heat acts to reduce voluntary PA but this is not sufficient to prevent moderate dehydration (increased osmolality). On the other hand, increased PA is associated with improved hydration status (i.e., lower urine and blood osmolality).

ACS Style

Ricardo Mora Rodríguez; Juan F. Ortega; Valentin E. Fernandez-Elias; Maria Kapsokefalou; Olga Malisova; Adelais Athanasatou; Marlien Husemann; Kirsten Domnik; Hans Braun. Influence of Physical Activity and Ambient Temperature on Hydration: The European Hydration Research Study (EHRS). Nutrients 2016, 8, 252 .

AMA Style

Ricardo Mora Rodríguez, Juan F. Ortega, Valentin E. Fernandez-Elias, Maria Kapsokefalou, Olga Malisova, Adelais Athanasatou, Marlien Husemann, Kirsten Domnik, Hans Braun. Influence of Physical Activity and Ambient Temperature on Hydration: The European Hydration Research Study (EHRS). Nutrients. 2016; 8 (5):252.

Chicago/Turabian Style

Ricardo Mora Rodríguez; Juan F. Ortega; Valentin E. Fernandez-Elias; Maria Kapsokefalou; Olga Malisova; Adelais Athanasatou; Marlien Husemann; Kirsten Domnik; Hans Braun. 2016. "Influence of Physical Activity and Ambient Temperature on Hydration: The European Hydration Research Study (EHRS)." Nutrients 8, no. 5: 252.

Journal article
Published: 08 April 2016 in Nutrients
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Increased interest in glycemic response derives from its linkage with chronic diseases, including obesity and type 2 diabetes. Our objective was to develop an in vitro method that predicts glycemic response. We proposed a simulated gastrointestinal digestion protocol that uses the concentration of dialyzable glucose (glucose in the soluble low molecular weight fraction of digests) as an index for the prediction of glycemic response. For protocol evaluation, dialyzable glucose from 30 foods or meals digested in vitro were compared with published values for their glycemic index (GI) (nine foods), glycemic load (GL) (16 foods) and glycemic response (14 meals). The correlations were significant when comparing dialyzable glucose with GL (Spearman’s rho = 0.953, p < 0.001), GI (Spearman’s rho = 0.800, p = 0.010) and glycemic response (Spearman’s rho = 0.736, p = 0.003). These results demonstrate that despite limitations associated with in vitro approaches, the proposed protocol may be a useful tool for predicting glycemic response of foods or meals.

ACS Style

Konstantina Argyri; Adelais Athanasatou; Maria Bouga; Maria Kapsokefalou. The Potential of an in Vitro Digestion Method for Predicting Glycemic Response of Foods and Meals. Nutrients 2016, 8, 209 .

AMA Style

Konstantina Argyri, Adelais Athanasatou, Maria Bouga, Maria Kapsokefalou. The Potential of an in Vitro Digestion Method for Predicting Glycemic Response of Foods and Meals. Nutrients. 2016; 8 (4):209.

Chicago/Turabian Style

Konstantina Argyri; Adelais Athanasatou; Maria Bouga; Maria Kapsokefalou. 2016. "The Potential of an in Vitro Digestion Method for Predicting Glycemic Response of Foods and Meals." Nutrients 8, no. 4: 209.

Journal article
Published: 06 April 2016 in Nutrients
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Hydration status is linked with health, wellness, and performance. We evaluated hydration status, water intake, and urine output for seven consecutive days in healthy adults. Volunteers living in Spain, Germany, or Greece (n = 573, 39 ± 12 years (51.1% males), 25.0 ± 4.6 kg/m2 BMI) participated in an eight-day study protocol. Total water intake was estimated from seven-day food and drink diaries. Hydration status was measured in urine samples collected over 24 h for seven days and in blood samples collected in fasting state on the mornings of days 1 and 8. Total daily water intake was 2.75 ± 1.01 L, water from beverages 2.10 ± 0.91 L, water from foods 0.66 ± 0.29 L. Urine parameters were: 24 h volume 1.65 ± 0.70 L, 24 h osmolality 631 ± 221 mOsmol/kg Η2Ο, 24 h specific gravity 1.017 ± 0.005, 24 h excretion of sodium 166.9 ± 54.7 mEq, 24 h excretion of potassium 72.4 ± 24.6 mEq, color chart 4.2 ± 1.4. Predictors for urine osmolality were age, country, gender, and BMI. Blood indices were: haemoglobin concentration 14.7 ± 1.7 g/dL, hematocrit 43% ± 4% and serum osmolality 294 ± 9 mOsmol/kg Η2Ο. Daily water intake was higher in summer (2.8 ± 1.02 L) than in winter (2.6 ± 0.98 L) (p = 0.019). Water intake was associated negatively with urine specific gravity, urine color, and urine sodium and potassium concentrations (p < 0.01). Applying urine osmolality cut-offs, approximately 60% of participants were euhydrated and 20% hyperhydrated or dehydrated. Most participants were euhydrated, but a substantial number of people (40%) deviated from a normal hydration level.

ACS Style

Olga Malisova; Adelais Athanasatou; Alex Pepa; Marlien Husemann; Kirsten Domnik; Hans Braun; Ricardo Mora-Rodriguez; Juan F. Ortega; Valentin E. Fernandez-Elias; Maria Kapsokefalou. Water Intake and Hydration Indices in Healthy European Adults: The European Hydration Research Study (EHRS). Nutrients 2016, 8, 204 .

AMA Style

Olga Malisova, Adelais Athanasatou, Alex Pepa, Marlien Husemann, Kirsten Domnik, Hans Braun, Ricardo Mora-Rodriguez, Juan F. Ortega, Valentin E. Fernandez-Elias, Maria Kapsokefalou. Water Intake and Hydration Indices in Healthy European Adults: The European Hydration Research Study (EHRS). Nutrients. 2016; 8 (4):204.

Chicago/Turabian Style

Olga Malisova; Adelais Athanasatou; Alex Pepa; Marlien Husemann; Kirsten Domnik; Hans Braun; Ricardo Mora-Rodriguez; Juan F. Ortega; Valentin E. Fernandez-Elias; Maria Kapsokefalou. 2016. "Water Intake and Hydration Indices in Healthy European Adults: The European Hydration Research Study (EHRS)." Nutrients 8, no. 4: 204.

Comparative study
Published: 15 May 2015 in Nutrients
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All drinks hydrate and most also provide nutrients and energy. Our objective was to evaluate the contribution of drinks to total energy intake in summer and winter. Data were obtained using the Water Balance Questionnaire (WBQ) from a sample of the general population in Athens, Greece (n = 984), 473 individuals (42 ± 18 years) in summer and 511 individuals (38 ± 20 years) in winter stratified by sex and age. The WBQ embeds a semi-quantitative food frequency questionnaire of 58 foods and the Short International Physical Activity Questionnaire. Data were analyzed for the contribution of drinks to total energy intake. In winter, total energy intake was 2082 ± 892 kcal/day; energy intake from drinks was 479 ± 286 kcal/day and energy expenditure 1860 ± 390 kcal/day. In summer, total energy intake was 1890 ± 894 kcal/day, energy intake from drinks 492 ± 499 kcal/day and energy expenditure 1830 ± 491 kcal/day. Energy intake from drinks in summer was higher than in winter (p < 0.001) and in men higher than in women in both seasons (p < 0.001 in summer, p = 0.02 in winter). Coffee, coffee drinks, milk, chocolate milk and alcoholic drinks contributed approximately 75% of energy from drinks. Fruit juice and sugar-sweetened drinks, including soft drinks and fruit juice based drinks, were consumed less frequently contributing up to 25% of drink energy intake. Drinks contribute approximately 1/4 of total energy intake depending on the energy content of the drink and frequency of consumption. Coffee, dairy and alcoholic drinks were the main energy contributors.

ACS Style

Olga Malisova; Vassiliki Bountziouka; Antonis Zampelas; Maria Kapsokefalou. Evaluation of Drinks Contribution to Energy Intake in Summer and Winter. Nutrients 2015, 7, 3724 -3738.

AMA Style

Olga Malisova, Vassiliki Bountziouka, Antonis Zampelas, Maria Kapsokefalou. Evaluation of Drinks Contribution to Energy Intake in Summer and Winter. Nutrients. 2015; 7 (5):3724-3738.

Chicago/Turabian Style

Olga Malisova; Vassiliki Bountziouka; Antonis Zampelas; Maria Kapsokefalou. 2015. "Evaluation of Drinks Contribution to Energy Intake in Summer and Winter." Nutrients 7, no. 5: 3724-3738.

Validation study
Published: 03 December 2013 in International Journal of Food Sciences and Nutrition
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Dehydration during pregnancy may be harmful for the mother and fetus; thus our objective was to understand whether pregnant women balance water intake and loss. The Water Balance Questionnaire (WBQ) was modified to reflect pregnancy (WBQ-P). Validation was performed using 3-day diaries (n = 60) and hydration indices in urine (osmolality, specific gravity, pH and color, n = 40). The WBQ-P was found valid according to Kedhal τ-b coefficient agreement. The WBQ-P was administered to 95, 100 and 97 women per trimester, in Greece. Median (IQR) water balance, intake and loss were, respectively, 203 (−577, 971), 2917 (2187, 3544) and 2658 (2078, 3391) ml/day; these did not differ among the trimesters or between pregnant and non-pregnant women. However, more pregnant women were falling in the higher quartiles of water balance distribution. No differences in sources of water intake were identified except that women in the third trimester had lower water intake from beverages.

ACS Style

Olga Malisova; Athanasios Protopappas; Anastasia Nyktari; Vasiliki Bountziouka; Aristides Antsaklis; Antonis Zampelas; Maria Kapsokefalou. Estimations of water balance after validating and administering the water balance questionnaire in pregnant women. International Journal of Food Sciences and Nutrition 2013, 65, 280 -285.

AMA Style

Olga Malisova, Athanasios Protopappas, Anastasia Nyktari, Vasiliki Bountziouka, Aristides Antsaklis, Antonis Zampelas, Maria Kapsokefalou. Estimations of water balance after validating and administering the water balance questionnaire in pregnant women. International Journal of Food Sciences and Nutrition. 2013; 65 (3):280-285.

Chicago/Turabian Style

Olga Malisova; Athanasios Protopappas; Anastasia Nyktari; Vasiliki Bountziouka; Aristides Antsaklis; Antonis Zampelas; Maria Kapsokefalou. 2013. "Estimations of water balance after validating and administering the water balance questionnaire in pregnant women." International Journal of Food Sciences and Nutrition 65, no. 3: 280-285.