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A Food Service Intervention Improves Whole Grain Access at Lunch in Rural Elementary Schools
BACKGROUND: Whole grain (WG) options are often limited in schools, which may impact rural, low-income students who rely on school meals for a substantial portion of their food intake. This study examined the changes in the availability and quantity of WG and refined grain foods offered in schools pa...
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| Publicado no: | J Sch Health |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
2014
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4540181/ https://ncbi.nlm.nih.gov/pubmed/24443783 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1111/josh.12133 |
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