International journal of environmental research and public healthHumansMaleFemaleAdultBrazil
Evaluation of Food Offerings for Workers in Commercial Foodservices from the Perspective of Healthiness and Sustainability.
Thaís de Gois Santos Marinho, Maria Luísa Meira Faustino, Maria Izabel de Oliveira Silva, Tatiane de Gois Santos, Ingrid Wilza Leal Bezerra, Priscilla Moura Rolim
Published: 202610.3390/ijerph23010071
Abstract
AIMS: To evaluate the quality of lunch menus for workers in commercial food services across social, health and environmental sustainability dimensions. METHODS: Mixed methods were applied to five restaurants. Data collection included a sociodemograph…
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