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A Quantitative Assessment of Changes in the Consumer Nutrition Environments of New York City Hispanic Caribbean Restaurants During the COVID-19 Pandemic
OBJECTIVES: (1) Examine changes in healthy food availability among Hispanic Caribbean restaurants (HCR) in response to COVID-19. (2) Assess the association between changes and restaurant type. METHODS: A random sample of HCRs (n = 89) offering Cuban, Dominican, Puerto Rican cuisine, were examined in...
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| Publicado en: | Curr Dev Nutr |
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| Autores principales: | , , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Oxford University Press
2021
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8181077/ https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/cdn/nzab029_021 |
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