A Nutritional Intervention to Reduce the Calorie Content of Meals Served at Psychiatric Rehabilitation Programs

To assess the effectiveness of an intervention to reduce the calorie content of meals served at two psychiatric rehabilitation programs. Intervention staff assisted kitchen staff with ways to reduce calories and improve the nutritional quality of meals. Breakfast and lunch menus were collected befor...

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Опубликовано в: :Community Ment Health J
Главные авторы: Casagrande, Sarah Stark, Dalcin, Arlene, McCarron, Phyllis, Appel, Lawrence J., Gayles, Debra, Hayes, Jennifer, Daumit, Gail
Формат: Artigo
Язык:Inglês
Опубликовано: 2011
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Article
Online-ссылка:https://ncbi.nlm.nih.gov/pmc/articles/PMC6449692/
https://ncbi.nlm.nih.gov/pubmed/21691819
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10597-011-9436-3
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