The place for functional foods within hospitality: An opportunity?

Journal of The Royal Society for the Promotion of Health

Volumn 125, Issue 3, 2005, Pages 108-109

  Willliams, Peter ^a  

^a UNIVERSITY OF WOLLONGONG   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

CATERING SERVICE; COMMERCIAL PHENOMENA; CONSUMER; DECISION MAKING; DIET SUPPLEMENTATION; FOOD COMPOSITION; FOOD INDUSTRY; FOOD PROCESSING; FOOD QUALITY; FRUIT; HEALTH BEHAVIOR; HEALTH PROMOTION; HUMAN; MARKETING; NOTE; NUTRIENT CONTENT; NUTRITIONAL HEALTH; NUTRITIONAL VALUE; PROFIT; PUBLIC HEALTH SERVICE; VEGETABLE;

DIETARY SUPPLEMENTS; FOOD SERVICE, HOSPITAL; GREAT BRITAIN; HOSPITALIZATION; HOSPITALS; HUMANS; NUTRITIONAL SUPPORT; NUTRITIVE VALUE;

EID: 20344369085     PISSN: 14664240     EISSN: None     Source Type: Journal    
DOI: 10.1177/146642400512500310     Document Type: Note

References (10)

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10. Franco OH, Bonneux L, de Laet C, Peeters A, Steyerberg EW, Mackenbach JP. The Polymeal: a more natural, safer, and probably tastier (than the Polypill) strategy to reduce cardiovascular disease by more than 75%. BMJ 2004;329(7480):1447-50