The impact of a workplace catering initiative on dietary intakes of salt and other nutrients: A pilot study

Public Health Nutrition

Volumn 14, Issue 8, 2011, Pages 1345-1349

  Geaney, F ^a   Harrington, J ^a   Fitzgerald, A P ^a   Perry, I J ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Dietary salt intake; Health promotion; Workplace catering initiative

Indexed keywords

ADOLESCENT; ADULT; ARTICLE; CALORIC INTAKE; CATERING SERVICE; COMPARATIVE STUDY; CROSS-SECTIONAL STUDY; DIET; FAT INTAKE; FEMALE; HEALTH CARE POLICY; HEALTH PROMOTION; HUMAN; IRELAND; MALE; METHODOLOGY; MIDDLE AGED; NUTRITIONAL VALUE; ORGANIZATION AND MANAGEMENT; PILOT STUDY; PUBLIC HOSPITAL; QUESTIONNAIRE; SODIUM INTAKE; SUGAR INTAKE; WORKPLACE;

ADOLESCENT; ADULT; CROSS-SECTIONAL STUDIES; DIET; DIETARY FATS; DIETARY SUCROSE; ENERGY INTAKE; FEMALE; FOOD SERVICES; HEALTH PROMOTION; HOSPITALS, PUBLIC; HUMANS; IRELAND; MALE; MIDDLE AGED; NUTRITION POLICY; NUTRITIVE VALUE; PILOT PROJECTS; QUESTIONNAIRES; SODIUM, DIETARY; WORKPLACE; YOUNG ADULT;

EID: 79960126548     PISSN: 13689800     EISSN: 14752727     Source Type: Journal    
DOI: 10.1017/S1368980010003484     Document Type: Article

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