Using student opinion and design inputs to develop an informed university foodservice menu

Appetite

Volumn 69, Issue , 2013, Pages 80-88

  Feldman, Charles ^a   Harwell, Heather ^b   Brusca, Joseph ^a  

^a MONTCLAIR STATE UNIVERSITY   (United States)

^b BOURNEMOUTH UNIVERSITY   (United Kingdom)

Author keywords

Focus groups; Menu design; Menu labeling; Nutrition information; Students

Indexed keywords

CARBOHYDRATE; FAT; SODIUM; SUGAR;

ARTICLE; CALORIE; CATERING SERVICE; FEMALE; FOOD PACKAGING; FRUIT; GOVERNMENT; HUMAN; MAJOR CLINICAL STUDY; MALE; NUTRIENT; NUTRITION; STUDENT ATTITUDE; VEGETABLE;

FOCUS GROUPS; MENU DESIGN; MENU LABELING; NUTRITION INFORMATION; STUDENTS;

DIET; DIETARY CARBOHYDRATES; DIETARY FATS; ENERGY INTAKE; FEMALE; FOCUS GROUPS; FOOD LABELING; FOOD PREFERENCES; FOOD SERVICES; HEALTH PROMOTION; HUMANS; MALE; MENU PLANNING; SODIUM, DIETARY; STUDENTS; UNIVERSITIES;

EID: 84879489165     PISSN: 01956663     EISSN: 10958304     Source Type: Journal    
DOI: 10.1016/j.appet.2013.05.009     Document Type: Article

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