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Management of Sodium-reduced Meals at Worksite Cafeterias: Perceptions, Practices, Barriers, and Needs among Food Service Personnel
OBJECTIVES: The sodium content of meals provided at worksite cafeterias is greater than the sodium content of restaurant meals and home meals. The objective of this study was to assess the relationships between sodium-reduction practices, barriers, and perceptions among food service personnel. METHO...
Gardado en:
| Publicado en: | Osong Public Health Res Perspect |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Korea Centers for Disease Control and Prevention
2016
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4850377/ https://ncbi.nlm.nih.gov/pubmed/27169011 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.phrp.2015.12.011 |
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