Challenges to improve the nutritional quality of foods served by small independent takeaway outlets

The project focused on a few key manageable changes such as providing smaller portion sizes; offering healthier options, such as boiled or steamed rice / jacket potatoes / salad; introducing 5-hole salt shakers; adding salt only when the customer requests it; adapting recipes to use less salt, fat o...

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Veröffentlicht in:	Proceedings of the Nutrition Society 2018, Vol.77 (OCE4), Article E196
Hauptverfasser:	Blackham, T.M., Hands, A., Hargrave, P., Davies, I.G., Stevenson, L., Cox, V., Coufopoulos, A.
Format:	Artikel
Sprache:	eng
Schlagworte:	Customers Food quality Frying Health care Health promotion Nutritive value Outlets Potatoes Public health Salts Shakers Sugar Takeaway food
Online-Zugang:	Volltext
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