A Quantitative Assessment of Changes in the Consumer Nutrition Environments of New York City Hispanic Caribbean Restaurants During the COVID-19 Pandemic

OBJECTIVES: (1) Examine changes in healthy food availability among Hispanic Caribbean restaurants (HCR) in response to COVID-19. (2) Assess the association between changes and restaurant type. METHODS: A random sample of HCRs (n = 89) offering Cuban, Dominican, Puerto Rican cuisine, were examined in...

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Detalles Bibliográficos
Autores principales: Frank, Tara, Caldwell, Tracy, Ca, Fabien, Alam, Tamara, Fuster, Melissa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Oxford University Press 2021
Materias:
COVID-19 and Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8181077/
http://dx.doi.org/10.1093/cdn/nzab029_021

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8181077/
http://dx.doi.org/10.1093/cdn/nzab029_021

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