High proportions of foods recommended for consumption by United States Dietary Guidance contain solid fats and added sugar: results from the National Health and Nutrition Examination Survey (2007-2008)
© Jahns and Kranz; licensee BioMed Central Ltd. 2014
Received: 21 October 2013
Accepted: 17 March 2014
Published: 20 March 2014
Open Peer Review reports
Pre-publication versions of this article and author comments to reviewers are available by contacting email@example.com.
|21 Oct 2013||Submitted||Original manuscript|
|Resubmission - Version 2|
|Submitted||Manuscript version 2|
|3 Dec 2013||Reviewed||Reviewer Report - Ute Alexy|
|12 Dec 2013||Reviewed||Reviewer Report - Dirce Marchioni|
|28 Jan 2014||Author responded||Author comments - Sibylle Kranz|
|Resubmission - Version 3|
|28 Jan 2014||Submitted||Manuscript version 3|
|7 Feb 2014||Reviewed||Reviewer Report - Ute Alexy|
|Resubmission - Version 4|
|Submitted||Manuscript version 4|
|17 Mar 2014||Editorially accepted|
|20 Mar 2014||Article published||10.1186/1475-2891-13-23|
How does Open Peer Review work?
Open peer review is a system where authors know who the reviewers are, and the reviewers know who the authors are. If the manuscript is accepted, the named reviewer reports are published alongside the article. Pre-publication versions of the article and author comments to reviewers are available by contacting firstname.lastname@example.org. All previous versions of the manuscript and all author responses to the reviewers are also available.
You can find further information about the peer review system here.