Pilot Study to Reduce Added Salt on a University Canteen through the Use of an Innovative Dosage Equipment

Background: This study aims to demonstrate the practical application of an innovative easy-to-use equipment to dosage cooking salt, and evaluate the effectiveness in reducing 30% of the added salt in meals and the impact on consumer’s satisfaction and food waste. Methods: Two canteens from one publi...

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Detalles Bibliográficos
Autores principales: Faria, Ana Patrícia, Padrão, Patrícia, Pinho, Olívia, Silva-Santos, Tânia, Oliveira, Luís, Esteves, Sílvia, Pereira, João Paulo, Graça, Pedro, Moreira, Pedro, Gonçalves, Carla
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8774928/
https://www.ncbi.nlm.nih.gov/pubmed/35053881
http://dx.doi.org/10.3390/foods11020149

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8774928/
https://www.ncbi.nlm.nih.gov/pubmed/35053881
http://dx.doi.org/10.3390/foods11020149

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