Students' dietary habits, food service satisfaction, and attitude toward school meals enhance meal consumption in school food service

BACKGROUND/OBJECTIVES: This study aimed to compare student consumption of school meals by school level, to identify the influencing factors of school meal consumption, and to assess improvement needs of school food service among students. SUBJECTS/METHODS: A total of 1,441 elementary, middle, and hi...

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Detalles Bibliográficos
Autor principal: Lee, Kyung-Eun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Nutrition Society and the Korean Society of Community Nutrition 2019
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6883234/
https://www.ncbi.nlm.nih.gov/pubmed/31814931
http://dx.doi.org/10.4162/nrp.2019.13.6.555

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6883234/
https://www.ncbi.nlm.nih.gov/pubmed/31814931
http://dx.doi.org/10.4162/nrp.2019.13.6.555

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