March 2021

The March 2021 issue of Nutrition Bulletin is available online.

Articles featured include:

Editorial

• Synthesising nutrition science into dietary guidelines for populations amidst the challenge of fake news: Summary of an Academy of Nutrition Sciences position paper - CM Williams, JL Buttriss & K Whelan *FREE ACCESS*
• Nutrition and brain health - AM Minihane *FREE ACCESS*

Review

• Infantile thiamine deficiency in South and Southeast Asia: An age‐old problem needing new solutions - TJ Smith & SY Hess *OPEN ACCESS*

Original Research

• Exploration of the dietary habits, lifestyle patterns and barriers to healthy eating in UK post‐partum women - R Stevens, E Kelaiditi & K Myrissa
• Data considerations for the success of policy to restrict in‐store food promotions: A commentary from a food industry nutritionist consultation - V Jenneson & MA Morris *OPEN ACCESS*

Emerging Research

• Resistant Starch Production and Glucose Release from Pre‐Prepared Chilled Food: The SPUD Project - TM Robertson et al. *OPEN ACCESS*
• Genetically modified plants are an alternative to oily fish for providing n‐3 polyunsaturated fatty acids in the human diet: A summary of the findings of a Biotechnology and Biological Sciences Research Council funded project - AL West et al. *OPEN ACCESS*
• Early versus late time‐restricted feeding in adults at increased risk of developing type 2 diabetes: Is there an optimal time to eat for metabolic health? - S Lynch, JD Johnston & MD Robertson *OPEN ACCESS*
  PeRsOnalised nutriTion for hEalthy livINg: The PROTEIN project - S Wilson-Barnes et al. *OPEN ACCESS*
• UK food and nutrition security during and after the COVID‐19 pandemic - M Rivington et al.

News and Views

• A gentle nudge: Can choice architecture play a role in retailers’ efforts to promote healthier choices? - EP Trafford & A de la Hunty

Full details of all the journal articles in this and past issues of Nutrition Bulletin (back to 1968) can be found on the journal website.