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dc.date.accessioned2021-03-13T20:58:38Z
dc.date.available2021-03-13T20:58:38Z
dc.date.created2020-09-07T18:20:09Z
dc.date.issued2020
dc.identifier.citationArnesen, Erik Kristoffer Christensen, Jacob J. Andersen, Rikke Eneroth, Hanna Erkkola, Maijaliisa Høyer, Anne Lemming, Eva Warensjö Meltzer, Helle Margrete Þórhallsson, Þórhallur Ingi Þórsdóttir, Inga Schwab, Ursula Trolle, Ellen Blomhoff, Rune . The nordic nutrition recommendations 2022 – handbook for qualified systematic reviews. Food & Nutrition Research. 2020, 64, 1-15
dc.identifier.urihttp://hdl.handle.net/10852/83992
dc.description.abstractBackground: Systematic reviews (SRs) constitute a major part of the Nordic Nutrition Recommendations (NNRs). The step-by-step procedure used to develop SRs has evolved considerably over time and is often tailored to fit the exposure and outcomes in focus. Objective: To describe a detailed procedure for developing qualified SRs commissioned by the NNR2022 project. Design: Scrutinizing procedures of recent SRs commissioned by leading national food and health authorities or international food and health organizations. Results: The following eight steps must be included when developing qualified SRs for the NNR2022 project: 1) define research question, 2) protocol development, 3) literature search, 4) screening and selection of studies, 5) data extraction, 6) assessing risk of bias, 7) synthesis and grading of total strength of evidence, and 8) reporting according to certain standards. Discussion: This guide is based on the guidelines developed for the fifth edition of NNR but includes some important new domains in order to adhere to more recent, authoritative standards. Conclusion: All qualified SRs in the NNR2022 project will follow the protocol described here.
dc.languageEN
dc.rightsAttribution 4.0 International
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.titleThe nordic nutrition recommendations 2022 – handbook for qualified systematic reviews
dc.typeJournal article
dc.creator.authorArnesen, Erik Kristoffer
dc.creator.authorChristensen, Jacob J.
dc.creator.authorAndersen, Rikke
dc.creator.authorEneroth, Hanna
dc.creator.authorErkkola, Maijaliisa
dc.creator.authorHøyer, Anne
dc.creator.authorLemming, Eva Warensjö
dc.creator.authorMeltzer, Helle Margrete
dc.creator.authorÞórhallsson, Þórhallur Ingi
dc.creator.authorÞórsdóttir, Inga
dc.creator.authorSchwab, Ursula
dc.creator.authorTrolle, Ellen
dc.creator.authorBlomhoff, Rune
cristin.unitcode185,51,13,20
cristin.unitnameSeksjon for klinisk ernæring
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1
dc.identifier.cristin1827903
dc.identifier.bibliographiccitationinfo:ofi/fmt:kev:mtx:ctx&ctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Food & Nutrition Research&rft.volume=64&rft.spage=1&rft.date=2020
dc.identifier.jtitleFood & Nutrition Research
dc.identifier.volume64
dc.identifier.doihttps://doi.org/10.29219/fnr.v64.4404
dc.identifier.urnURN:NBN:no-86730
dc.type.documentTidsskriftartikkel
dc.type.peerreviewedPeer reviewed
dc.source.issn1654-6628
dc.identifier.fulltextFulltext https://www.duo.uio.no/bitstream/handle/10852/83992/2/1827903%2B-%2BRune%2BBlomhoff.pdf
dc.type.versionPublishedVersion
cristin.articleid4404


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