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This article has Open Peer Review reports available.

How does Open Peer Review work?

Evaluation of energy and dietary intake estimates from a food frequency questionnaire using independent energy expenditure measurement and weighed food records

  • Monica H Carlsen1Email author,
  • Inger TL Lillegaard1,
  • Anette Karlsen1,
  • Rune Blomhoff1,
  • Christian A Drevon1 and
  • Lene F Andersen1
Nutrition Journal20109:37

DOI: 10.1186/1475-2891-9-37

Received: 10 February 2010

Accepted: 15 September 2010

Published: 15 September 2010

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Open Peer Review reports

Pre-publication versions of this article and author comments to reviewers are available by contacting info@biomedcentral.com.

Original Submission
10 Feb 2010 Submitted Original manuscript
Resubmission - Version 2
Submitted Manuscript version 2
15 Mar 2010 Reviewed Reviewer Report - Kenji Wakai
20 Mar 2010 Reviewed Reviewer Report - Jeanne de Vries
7 Jun 2010 Author responded Author comments - Monica H. Carlsen
Resubmission - Version 3
7 Jun 2010 Submitted Manuscript version 3
6 Jul 2010 Reviewed Reviewer Report - Jeanne de Vries
13 Jul 2010 Reviewed Reviewer Report - Kenji Wakai
19 Aug 2010 Author responded Author comments - Monica H. Carlsen
Resubmission - Version 4
19 Aug 2010 Submitted Manuscript version 4
12 Sep 2010 Author responded Author comments - Monica H. Carlsen
Resubmission - Version 5
12 Sep 2010 Submitted Manuscript version 5
Publishing
15 Sep 2010 Editorially accepted
15 Sep 2010 Article published 10.1186/1475-2891-9-37

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 info@biomedcentral.com. 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.

Authors’ Affiliations

(1)
Department of Nutrition, Institute for Basic Medical Sciences, University of Oslo

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