Making an informed choice in the catering environment: What do consumers want to know?

Journal of Human Nutrition and Dietetics

Volumn 22, Issue 6, 2009, Pages 567-573

  Mackison, D ^a   Wrieden, W ^b   Anderson, A ^a  

^a UNIVERSITY OF DUNDEE   (United Kingdom)

^b ROBERT GORDON UNIVERSITY   (United Kingdom)

Author keywords

Catering; Eating out; Nutrition information

Indexed keywords

ACCESS TO INFORMATION; ADULT; ARTICLE; CALORIC INTAKE; CATERING SERVICE; CONSUMER; CONTROLLED STUDY; FAT INTAKE; FEEDING BEHAVIOR; FEMALE; FOOD COMPOSITION; FOOD PREFERENCE; HEALTH FOOD; HUMAN; MALE; NUTRITIONAL HEALTH; NUTRITIONAL VALUE; SALT INTAKE; UNITED KINGDOM;

ADOLESCENT; ADULT; AGED; CHI-SQUARE DISTRIBUTION; CHOICE BEHAVIOR; DATA COLLECTION; DIETARY FATS; ENERGY INTAKE; FEMALE; FOOD ANALYSIS; FOOD LABELING; FOOD PREFERENCES; FOOD SERVICES; GREAT BRITAIN; HEALTH BEHAVIOR; HUMANS; INFORMATION DISSEMINATION; MALE; MIDDLE AGED; MOTIVATION; NUTRITIVE VALUE; QUESTIONNAIRES; RESTAURANTS; SODIUM CHLORIDE, DIETARY; YOUNG ADULT;

EID: 70450210409     PISSN: 09523871     EISSN: 1365277X     Source Type: Journal    
DOI: 10.1111/j.1365-277X.2009.01000.x     Document Type: Article

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