Workplace foodservice meals are associated with higher nutritional quality among adult Korean workers: a nationwide cross-sectional study

BACKGROUND/OBJECTIVES: Adequate nutritional intake is essential for good health and well-being. We aimed to compare the nutrient intake from homemade meals, meals sourced externally (“eating out”), and meals from workplace foodservices, as well as the potential association between foodservices used...

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Detalles Bibliográficos
Autores principales: Shin, Woo-young, Cho, Soo Hyun, Kim, Jung-ha
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Nutrition Society and the Korean Society of Community Nutrition 2022
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8971818/
https://www.ncbi.nlm.nih.gov/pubmed/35392525
http://dx.doi.org/10.4162/nrp.2022.16.2.248

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8971818/
https://www.ncbi.nlm.nih.gov/pubmed/35392525
http://dx.doi.org/10.4162/nrp.2022.16.2.248

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