Figure 2.

Current and preferred sources of information about functional foods. Data is expressed as the percent of participants (n = 200) who selected the identified source of information from a list. Participants were able to select more than one source of information. “Printed materials” refers to newspapers, magazines and/or books.

Vella et al. Nutrition Journal 2014 13:44   doi:10.1186/1475-2891-13-44
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