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Authors
Marcone, Alessandra L. https://orcid.org/0000-0003-3859-5364
Darmstadt, Gary L. https://orcid.org/0000-0002-7522-5824
Challamel, Ghislaine Amsler
Mathur, Maya B. https://orcid.org/0000-0001-6698-2607
Gardner, Christopher D. https://orcid.org/0000-0002-7596-1530
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Funding
Funding for this research was provided by:
Stanford Food Institute (2019 Stanford Food Institute Grant, 2019 Stanford Food Institute Grant)
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Article History
Received: 26 September 2022
Accepted: 6 September 2023
First Online: 25 September 2023
Declarations
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: Expedited ethical approval for the study was obtained from the Stanford Institutional Review Board (protocol #52769). All methods were carried out in accordance with relevant guidelines and regulations. The project was approved via expedited IRB approval due to no apparent risk to subjects. The need for informed consent was waived by the Stanford Instituitional Review Board, and a study information sheet was provided to all participants as they entered the dining hall.
: Not applicable.
: The authors declare no competing interests.
