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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...

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Detalles Bibliográficos
Autores principales: Kovac, Boris, Knific, Maja
Formato: Online Artículo Texto
Lenguaje:English
Publicado: De Gruyter 2016
Materias:
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