| Authors: |
Dorchin M; Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran., Nasiri-Jounaghani M; Department of Clinical Nutrition, School of Nutrition and Food Science, Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran., Hashemi-Javaheri FS; Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.; Student Research Committee, Mashhad University of Medical Sciences, Mashhad, Iran., Safarian M; Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran. SafarianM@mums.ac.ir., Bagheri-Moghaddam A; Department of Anesthesiology and Critical Care, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran., Norouzy A; Department of Clinical Nutrition, Faculty of Medicine, Iran University of Medical Sciences, Tehran, Iran. norouzy@gmail.com., Khadem-Rezaiyan M; Department of Community Medicine, School of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran., Hejazi S; Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran., Arabi M; Noncommunicable Diseases Research Center, Neyshabur University of Medical Sciences, Neyshabur, Iran. |
