The nutriRECIPE-Index – development and validation of a nutrient-weighted index for the evaluation of recipes

BACKGROUND: Our objective was to develop a nutrient-based index for evaluating and improving menus in public catering. The nutriRECIPE-Index comprises 24 nutrients and nutrient groups. In developing the index, the following steps were included: setting the goals of the index, nutrient selection, tar...

Descripción completa

Detalles Bibliográficos
Autores principales: Forner, Frank, Volkhardt, Ina, Meier, Toni, Christen, Olaf, Stangl, Gabriele I.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8600763/
https://www.ncbi.nlm.nih.gov/pubmed/34789329
http://dx.doi.org/10.1186/s40795-021-00483-7

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8600763/
https://www.ncbi.nlm.nih.gov/pubmed/34789329
http://dx.doi.org/10.1186/s40795-021-00483-7

Ejemplares similares