Issue No.1

Zacharoula Boumpari ¹, Antonia Matalas ¹

1. Harokopio University of Athens, Department of Nutrition and Dietetics, Athens. Greece

Georgia Antonoglou¹, Irini Karathimiou¹
Supervisor: Miltiadis Theocharis²

1. Department of Nutrition and Dietetics, School of Agricultural Technology and Food and Nutrition Technology, TEI of Thessaly,
2. Scientific Associate – University Scholar, TEI of Thessaly, Greece

Sofia-Panagiota Giannakopoulou¹, Dimosthenis B. Panagiotakos¹

1. Τμήμα Διαιτολογίας και Διατροφής, Σχολή Επιστημών Υγείας και Αγωγής, Χαροκόπειο Πανεπιστήμιο, Αθήνα

Evgenia Derdelakou¹, Aikaterini Kanellopoulou¹, Dimosthenis B. Panagiotakos^1,2

1. Department of Nutrition and Dietetics, School of Health Sciences & Education, Harokopio University, Athens, Greece
2. Faculty of Health, University of Canberra, ACT, Australia

Konstantina Morogianni¹, Aikaterini Kanellopoulou¹, Dimosthenis B. Panagiotakos^1,2

1. Department of Nutrition and Dietetics, School of Health Sciences & Education, Harokopio University, Athens, Greece
2. Faculty of Health, University of Canberra, ACT, Australia

Christina Patmiou¹, Aikaterini Kanellopoulou¹, Dimosthenis B. Panagiotakos^1,2

1. Department of Nutrition and Dietetics, School of Health Sciences & Education, Harokopio University, Athens, Greece
2. Faculty of Health, University of Canberra, ACT, Australia

Evangelia Damigou¹, Eirini Bathrellou¹, Mary Yannakoulia¹

1. Harokopio University of Athens, Department of Nutrition and Dietetics, Athens. Greece