Author Correction: Global dietary quality in 185 countries from 1990 to 2018 show wide differences by nation, age, education, and urbanicity
Victoria Miller(Population Health Research Institute), Mohannad Al Nsour, Céline Termote(Alliance Bioversity International - CIAT), Marieke Vossenaar, Giuseppe Grosso(University of Catania), Puneet Misra(All India Institute of Medical Sciences), Anjum Memon(Brighton and Sussex Medical School), Reza Malekzadeh(Tehran University of Medical Sciences), J.V. Meenakshi(University of Delhi), Ingrid Rached(Fundación Centro de Estudios Infectológicos), Jemal Haidar(University of Gondar), Karim Anzid(Cadi Ayyad University), Michelle Alessandra de Castro(University of Catania), Stefania Sette(Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione), Chandrashekar Janakiram(Amrita Institute of Medical Sciences and Research Centre), Alicia Rovirosa(Fundación Centro de Estudios Infectológicos), Anastasia Thanopoulou(National and Kapodistrian University of Athens), María Elisa Zapata(Addis Ababa Science and Technology University), Abdulrahman O. Musaiger(Bahrain Center for Strategic International and Energy Studies), Murat Baş(Acıbadem University), Tamene Taye Asayehu(CGIAR), Patrick Webb(Tufts University), Paramita Mazumdar, Farhad Pourfarzi(Bacha Khan University), Umber Khan(Aga Khan University), Anna Waśkiewicz(Aga Khan University), Jennifer Coates(Tufts University), Frederick Cudhea(Tufts University), Raffaela Piccinelli(Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione), Suhad Abumweis(Al Ain University), Dariush Mozaffarian(Tufts University), Zohreh Etemad(Eastern Mediterranean Public Health Network), Julia Reedy(Tufts University), Anand Krishnan, Karin DeRidder(Alliance Bioversity International - CIAT), Nur Indrawaty Liputo(Bahrain Center for Strategic International and Energy Studies), Neville Calleja(Ministry for Health), Marga C. Ocké(National Institute for Public Health and the Environment), Aida Turrini(Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione), Francis Odhiambo Oduor(University of Nairobi), Iftikhar Alam(Bacha Khan University), Jianyi Zhang(Tufts University), Nahla Chawkat Hwalla(Amrita Vishwa Vidyapeetham), Peilin Shi(Harvard University), Josh Erndt‐Marino(Tufts University), Lilian Aluso(CGIAR), Julia Boedecker(CGIAR), Elisabetta Lupotto(Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione), Johana Ortíz‐Ulloa(University of Delhi)
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