Assessment of the healthy dietary diversity of a main meal in a self-service restaurant: A pilot study

Purpose - The purpose of this paper is to present a first proposal of a healthy dietary diversity index to evaluate meals in self-service restaurants. Design/methodology/approach - This was a cross-sectional, descriptive pilot study in a Brazilian buffet-style restaurant. The study group was selecte...

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Veröffentlicht in:	British food journal (1966) 2015-01, Vol.117 (1), p.286-301
Hauptverfasser:	Bernardo, Greyce Luci, Proenca, Rossana Pacheco da Costa, Calvo, Maria Cristina Marino, Fiates, Giovanna MR, Hartwell, Heather
Format:	Artikel
Sprache:	eng
Schlagworte:	Assessments Bulging Energy density Foods Meals Pilots Proposals Restaurants
Online-Zugang:	Volltext
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