Management of Sodium-reduced Meals at Worksite Cafeterias: Perceptions, Practices, Barriers, and Needs among Food Service Personnel

OBJECTIVES: The sodium content of meals provided at worksite cafeterias is greater than the sodium content of restaurant meals and home meals. The objective of this study was to assess the relationships between sodium-reduction practices, barriers, and perceptions among food service personnel. METHO...

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Detalles Bibliográficos
Autores principales: Lee, Jounghee, Park, Sohyun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korea Centers for Disease Control and Prevention 2016
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4850377/
https://www.ncbi.nlm.nih.gov/pubmed/27169011
http://dx.doi.org/10.1016/j.phrp.2015.12.011

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4850377/
https://www.ncbi.nlm.nih.gov/pubmed/27169011
http://dx.doi.org/10.1016/j.phrp.2015.12.011

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