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The perception of low-salt bread among preschool children and the role of educational personnel in creating a positive attitude towards reformulated food
INTRODUCTION: The purpose of this study was to identify the possibility of unnoticed reduction in salt content of bread as a basic food in the diet of preschool children. The response of children to less salty bread and the role of teachers and teacher assistants in the introduction of novelties int...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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De Gruyter
2016
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5329784/ https://www.ncbi.nlm.nih.gov/pubmed/28289462 http://dx.doi.org/10.1515/sjph-2017-0006 |