Comparison of buffet and à la carte serving at worksite canteens on nutrient intake and fruit and vegetable consumption

Public Health Nutrition

Volumn 10, Issue 3, 2007, Pages 292-297

  Lassen, A ^a   Hansen, K S ^b   Trolle, E ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

^b Regional Veterinary and Food Control Authority   (Denmark)

Author keywords

Catering; Dietary intake; Energy density; Nutrition

Indexed keywords

ARTICLE; ASH; CARBOHYDRATE DIET; CATERING SERVICE; CONTROLLED STUDY; DENMARK; EMPLOYEE; FAT INTAKE; FEMALE; FOOD COMPOSITION; FOOD INTAKE; FRUIT; HUMAN; MACRONUTRIENT; MALE; MATHEMATICAL COMPUTING; NUTRIENT; OCCUPATIONAL HEALTH; PRIORITY JOURNAL; PROTEIN INTAKE; VEGETABLE; CALORIC INTAKE; DECISION MAKING; FOOD PREFERENCE; HEALTH BEHAVIOR; PHYSIOLOGY;

CHOICE BEHAVIOR; ENERGY INTAKE; FEMALE; FOOD PREFERENCES; FOOD SERVICES; FRUIT; HEALTH BEHAVIOR; HUMANS; MALE; VEGETABLES;

EID: 34247647563     PISSN: 13689800     EISSN: 14752727     Source Type: Journal    
DOI: 10.1017/S1368980007246610     Document Type: Article

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