Trend to better nutrition on Australian hospital menus 1986-2001 and the impact of cook-chill food service systems

Journal of Human Nutrition and Dietetics

Volumn 16, Issue 4, 2003, Pages 245-256

  McClelland, A ^a   Williams, Peter ^a  

^a UNIVERSITY OF WOLLONGONG   (Australia)

Author keywords

Cook hill; Food service; Hospital menus

Indexed keywords

CALCIUM; MARGARINE; POLYUNSATURATED FATTY ACID;

ARTICLE; AUSTRALIA; BREAD; CEREAL; CHI SQUARE TEST; CONTROLLED STUDY; COOKING; DIETARY FIBER; FOOD FREEZING; FOOD PREFERENCE; FOOD QUALITY; FRUIT; HOSPITAL FOOD SERVICE; HUMAN; LOW FAT DIET; MEAL; MEAT; MILK; NUTRITIONAL HEALTH; NUTRITIONAL VALUE; PRACTICE GUIDELINE;

AUSTRALIA; CHI-SQUARE DISTRIBUTION; COOKERY; DIETARY FATS; FOOD HANDLING; FOOD PREFERENCES; FOOD SERVICE, HOSPITAL; HUMANS; MENU PLANNING; NUTRITION PHYSIOLOGY; REFRIGERATION; SODIUM CHLORIDE, DIETARY;

EID: 0042196457     PISSN: 09523871     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-277X.2003.00450.x     Document Type: Article

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