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Reducing calories, fat, saturated fat and sodium in restaurant menu items: Effects on consumer acceptance
OBJECTIVE: This study assessed consumer acceptance of reductions of calories, fat, saturated fat, and sodium to current restaurant recipes. METHODS: Twenty-four menu items, from six restaurant chains, were slightly modified and moderately modified by reducing targeted ingredients. Restaurant custome...
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| Publicado en: | Obesity (Silver Spring) |
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| Autores principales: | , , , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
2016
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5127442/ https://ncbi.nlm.nih.gov/pubmed/27891828 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/oby.21684 |
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