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Differences in nutrient and energy contents of commonly consumed dishes prepared in restaurants v. at home in Hunan Province, China
OBJECTIVE: Eating away from home is associated with poor diet quality, in part due to less healthy food choices and larger portions. However, few studies account for the potential additional contribution of differences in food composition between restaurant- and home-prepared dishes. The present stu...
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| Wydane w: | Public Health Nutr |
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| Główni autorzy: | , , , , , , , , |
| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Cambridge University Press
2018
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| Hasła przedmiotowe: | |
| Dostęp online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5897176/ https://ncbi.nlm.nih.gov/pubmed/29306339 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1017/S1368980017003779 |
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