RESAS 22-27: SRUC-b4-2 Improving The Resilience To Shocks Of Scottish Food And Drink Supply Chains

Food Science

1. Diet Quality 100%
2. Vegetable Protein 50%
3. Micronutrient 50%
4. Egg 50%
5. Macronutrient 50%
6. Unsaturated Fatty Acid 50%
7. Nutrient Intake 50%
8. Food Choice 50%
9. Cholesterol 50%
10. Food Group 50%