References – Good Nutrition Made Simple

  1. United States Department of Agriculture. Choose My Plate. Available at: Accessed October 12, 2015.
  2. O L, V M, K D, O MC, G JM. Colors of Fruit and Vegetables and 10-Year Incidence of Stroke. Stroke. November 2011;42(11):3190-3195.
  3. Harvard School of Public Health. The Nutrition Source. Harvard T.H. Chan School of Public Health. 2015. Available at: Accessed October 12, 2015.
  4. American Diabetes Association. Dairy. American Diabetes Association. 2015. Available at: Accessed October 12, 2015.
  5. Mayo clinic staff. Heart Disease. Mayo Clinic. 2015. Available at: Accessed October 12, 2015.
  6. Gregg EW, Flanders WD, Merritt R, Hu FB. Added sugar intake and cardiovascular diseases mortality among US adults. JAMA Intern Med. April 2014;4:516-524.
  7. Hooper L, Summerbell CD, Thompson R, et al. Reduced or modified dietary fat for preventing cardiovascular disease. Cochrane Library. May 2012.
  8. Staff Writer. Health claims on foods: promoting health food choices or high salt intake? Br. J. Nutr. July 2011;106(11):1770-1771.
  9. Chapter 8. Fats, added sugars, and salt. A healthier you. Available at: Accessed October 15, 2015.
  10. Saeed SA, Hameed A, Yousif S, Lessan N. The perils of high carbohydrate drinks in the undiagnosed diabetic patient. BMJ Case Rep. August 2011.