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Chefs’ opinions about reducing the calorie content of menu items in restaurants
Modifying the energy content of foods, particularly foods eaten away from home, is important in addressing the obesity epidemic. Chefs in the restaurant industry are uniquely placed to influence the provision of reduced-calorie foods, but little is known about their opinions on this issue. A survey...
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| 主要な著者: | , , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
2010
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3035041/ https://ncbi.nlm.nih.gov/pubmed/20814414 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1038/oby.2010.188 |
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