Nutrition is key to global pandemic resilience

dc.contributor.author	orcid.org/0000-0002-5788-4551 Birgisdottir, Bryndis Eva
dc.date.accessioned	2022-08-27T01:02:30Z
dc.date.available	2022-08-27T01:02:30Z
dc.date.issued	2020-12-01
dc.identifier.citation	Birgisdottir , B E 2020 , ' Nutrition is key to global pandemic resilience ' , BMJ Nutrition, Prevention and Health , vol. 3 , no. 2 , e000160 , pp. 129-132 . https://doi.org/10.1136/bmjnph-2020-000160
dc.identifier.issn	2516-5542
dc.identifier.other	40774661
dc.identifier.other	0ef16152-a274-45e4-bcc1-bc7f91df94c6
dc.identifier.other	85093925429
dc.identifier.uri	https://hdl.handle.net/20.500.11815/3384
dc.format.extent	4
dc.format.extent	956777
dc.format.extent	129-132
dc.language.iso	en
dc.relation.ispartofseries	BMJ Nutrition, Prevention and Health; 3(2)
dc.rights	info:eu-repo/semantics/openAccess
dc.subject	nutrition assessment
dc.subject	Næring
dc.subject	Nutrition and Dietetics
dc.subject	Health (social science)
dc.subject	Medicine (miscellaneous)
dc.title	Nutrition is key to global pandemic resilience
dc.type	/dk/atira/pure/researchoutput/researchoutputtypes/contributiontojournal/systematicreview
dc.description.version	Peer reviewed
dc.identifier.doi	10.1136/bmjnph-2020-000160
dc.relation.url	http://www.scopus.com/inward/record.url?scp=85093925429&partnerID=8YFLogxK
dc.contributor.department	Faculty of Food Science and Nutrition