Redelig ernæringsoplysning. Anbefalinger om hvordan ny viden om ernæring kan formidles
Research output: Contribution to journal › Review › Research › peer-review
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Redelig ernæringsoplysning. Anbefalinger om hvordan ny viden om ernæring kan formidles. / Sørensen, T. I.; Astrup, Arne; Dyerberg, Jørn; Hermansen, K.; Hyldstrup, L.; Sandström, B.; Stender, Steen.
In: Ugeskrift for læger, Vol. 162, No. 14, 2000, p. 2046-2050.Research output: Contribution to journal › Review › Research › peer-review
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TY - JOUR
T1 - Redelig ernæringsoplysning. Anbefalinger om hvordan ny viden om ernæring kan formidles
AU - Sørensen, T. I.
AU - Astrup, Arne
AU - Dyerberg, Jørn
AU - Hermansen, K.
AU - Hyldstrup, L.
AU - Sandström, B.
AU - Stender, Steen
PY - 2000
Y1 - 2000
N2 - The Committee on Proper Conduct in Public Advice on Nutrition, set up by the Danish Nutrition Council, has produced recommendations to persons involved in communicating results of nutrition research. The guidelines are targeted on scientists, industry, journalists and publishers as well as consumers to facilitate proper conduct in communication of own or other scientists' research results, which might influence consumers' choice and intake of food. The results are presented as recommendations and checklists providing the necessary requirements to bring people in a position to make the best possible evaluation of the new scientific results and to put the results into their proper perspective. The aim of this report is to improve the process so that the communicator focuses on the background information necessary for the reader/listener/viewer in the current situation to achieve a balanced view and benefit from the new scientific result.
AB - The Committee on Proper Conduct in Public Advice on Nutrition, set up by the Danish Nutrition Council, has produced recommendations to persons involved in communicating results of nutrition research. The guidelines are targeted on scientists, industry, journalists and publishers as well as consumers to facilitate proper conduct in communication of own or other scientists' research results, which might influence consumers' choice and intake of food. The results are presented as recommendations and checklists providing the necessary requirements to bring people in a position to make the best possible evaluation of the new scientific results and to put the results into their proper perspective. The aim of this report is to improve the process so that the communicator focuses on the background information necessary for the reader/listener/viewer in the current situation to achieve a balanced view and benefit from the new scientific result.
UR - http://www.scopus.com/inward/record.url?scp=17444439077&partnerID=8YFLogxK
M3 - Review
C2 - 10815521
AN - SCOPUS:17444439077
VL - 162
SP - 2046
EP - 2050
JO - Ugeskrift for Laeger
JF - Ugeskrift for Laeger
SN - 0041-5782
IS - 14
ER -
ID: 209785664