Comparison of sodium content of meals served by independent takeaways using standard versus reduced holed salt shakers: cross-sectional study

Lignende værker

• Reducing the Salt Added to Takeaway Food: Within-Subjects Comparison of Salt Delivered by Five and 17 Holed Salt Shakers in Controlled Conditions
  af: Goffe, Louis, et al.
  Udgivet: (2016)
• Feasibility and acceptability of a Takeaway Masterclass aimed at encouraging healthier cooking practices and menu options in takeaway food outlets
  af: Hillier-Brown, Frances, et al.
  Udgivet: (2019)
• Frequency and socio-demographic correlates of eating meals out and take-away meals at home: cross-sectional analysis of the UK national diet and nutrition survey, waves 1–4 (2008–12)
  af: Adams, Jean, et al.
  Udgivet: (2015)
• The challenges of interventions to promote healthier food in independent takeaways in England: qualitative study of intervention deliverers’ views
  af: Goffe, Louis, et al.
  Udgivet: (2018)
• A description of interventions promoting healthier ready-to-eat meals (to eat in, to take away, or to be delivered) sold by specific food outlets in England: a systematic mapping and evidence synthesis
  af: Hillier-Brown, Frances C., et al.
  Udgivet: (2017)