Evaluating the healthiness of chain-restaurant menu items using crowdsourcing: A new method

Public Health Nutrition

Volumn 20, Issue 1, 2017, Pages 18-24

  Lesser, Lenard I ^a   Wu, Leslie ^a   Matthiessen, Timothy B ^b   Luft, Harold S ^a,c  

^a One Medical Group   (United States)

^b Independent Dietitian ^*  (United States)

^c UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Computer science; Methods; Nutritional analysis; Restaurant food

Indexed keywords

CATERING SERVICE; CROWDSOURCING; DIETITIAN; FOOD QUALITY; FRUIT; HEALTH SERVICE; HEALTHY DIET; HUMAN; PILOT STUDY; PUBLIC HEALTH; VEGETABLE;

CROWDSOURCING; FOOD QUALITY; FRUIT; HEALTHY DIET; HUMANS; MENU PLANNING; NUTRITIONISTS; PILOT PROJECTS; PUBLIC HEALTH; RESTAURANTS; VEGETABLES;

EID: 84978140826     PISSN: 13689800     EISSN: 14752727     Source Type: Journal    
DOI: 10.1017/S1368980016001804     Document Type: Article

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