Determinants of salt use in cooked meals in the Netherlands: Attitudes and practices of food preparers

European Journal of Clinical Nutrition

Volumn 53, Issue 5, 1999, Pages 388-394

  Van Der Veen, J E ^a   De Graaf, C ^a   Van Dis, S J ^b   Van Staveren, W A ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b Netherlands Heart Foundation   (Netherlands)

Author keywords

Cooked meals; Psychosocial determinants; Salt use; Seasonings; Stages of change

Indexed keywords

NUTMEG OIL; SALICYLATE SODIUM; SODIUM CHLORIDE;

ADULT; ARTICLE; ATTITUDE; COOKING; FEMALE; FOOD INTAKE; FOOD PROCESSING; HABIT; HEALTH BEHAVIOR; HEALTH EDUCATION; HERB; HUMAN; INTERVIEW; MALE; NETHERLANDS; NORMAL HUMAN; ONION; PEPPER; SALT INTAKE; SOCIAL PSYCHOLOGY; SOCIOECONOMICS; STATISTICAL ANALYSIS;

ALLIUM CEPA; ALLIUM SATIVUM; CAPSICUM ANNUUM VAR. ANNUUM; MYRISTICA FRAGRANS; PETROSELINUM CRISPUM;

EID: 0033053398     PISSN: 09543007     EISSN: None     Source Type: Journal    
DOI: 10.1038/sj.ejcn.1600737     Document Type: Article

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