Ioannidou, M.; Skordis, M.; Kavvadias, I.; Panoutsopoulos, G.I.; Fappa, E.
Higher Ultra-Processed Food (UPF) Intake Is Associated with Lower Food Literacy in Greek Adults with Overweight or Obesity: Results from a Cross-Sectional Study. Dietetics 2026, 5, 24.
https://doi.org/10.3390/dietetics5020024
AMA Style
Ioannidou M, Skordis M, Kavvadias I, Panoutsopoulos GI, Fappa E.
Higher Ultra-Processed Food (UPF) Intake Is Associated with Lower Food Literacy in Greek Adults with Overweight or Obesity: Results from a Cross-Sectional Study. Dietetics. 2026; 5(2):24.
https://doi.org/10.3390/dietetics5020024
Chicago/Turabian Style
Ioannidou, Maria, Marios Skordis, Ioannis Kavvadias, Georgios I. Panoutsopoulos, and Evaggelia Fappa.
2026. "Higher Ultra-Processed Food (UPF) Intake Is Associated with Lower Food Literacy in Greek Adults with Overweight or Obesity: Results from a Cross-Sectional Study" Dietetics 5, no. 2: 24.
https://doi.org/10.3390/dietetics5020024
APA Style
Ioannidou, M., Skordis, M., Kavvadias, I., Panoutsopoulos, G. I., & Fappa, E.
(2026). Higher Ultra-Processed Food (UPF) Intake Is Associated with Lower Food Literacy in Greek Adults with Overweight or Obesity: Results from a Cross-Sectional Study. Dietetics, 5(2), 24.
https://doi.org/10.3390/dietetics5020024