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Authors
Doustmohammadian, Azam https://orcid.org/0000-0001-6249-2520
Omidvar, Nasrin https://orcid.org/0000-0002-4061-0562
Keshavarz-Mohammadi, Nastaran https://orcid.org/0000-0001-6475-3587
Eini-Zinab, Hassan https://orcid.org/0000-0002-6895-034X
Amini, Maryam https://orcid.org/0000-0002-5279-213X
Abdollahi, Morteza https://orcid.org/0000-0003-0310-2021
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Funding
Funding for this research was provided by:
National Nutrition and Food Technology Research Institute (1394.20/16-10-2015)
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Article History
Received: 9 September 2020
Accepted: 21 August 2022
First Online: 26 August 2022
Declarations
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: The study was approved by National Nutrition and Food Technology Research Institute’s (NNFTRI’s) ethics committee (approval code was IR.SBMU.nnftri.Rec.1394.20). Written informed consent was obtained from students and their parents prior to commencement of the survey.
: Not applicable.
: The authors of this work declare that they have no conflict of interest.
