Development and Validation of Nutrition Environment Scoring for Chinese Style University/Work-Site Canteens (NESC-CC) and Oil–Salt Visual Analogue Scale (OS-VAS)

The assessment of the use of cooking oil/fat and salt in dining food is an unsolved issue in non-quantitative nutrition environment evaluation, and the nutrition environment of Chinese-style dining establishments has not been effectively assessed. This study developed two evaluation tools: the Nutri...

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Detalles Bibliográficos
Autores principales: Han, Yue, Fan, Zhihong, Wu, Yixue, Zhang, Dandan, Wen, Xinyi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9658238/
https://www.ncbi.nlm.nih.gov/pubmed/36361046
http://dx.doi.org/10.3390/ijerph192114169

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9658238/
https://www.ncbi.nlm.nih.gov/pubmed/36361046
http://dx.doi.org/10.3390/ijerph192114169

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