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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Veröffentlicht in:	International journal of environmental research and public health 2022-10, Vol.19 (21), p.14169
Hauptverfasser:	Han, Yue, Fan, Zhihong, Wu, Yixue, Zhang, Dandan, Wen, Xinyi
Format:	Artikel
Sprache:	eng
Schlagworte:	Cereals China College campuses Cooking Cooking oils Dietary guidelines Evaluation Field tests Food availability Food preferences Food Services Humans Meals Metabolism Nutrition Obesity Overweight Reproducibility of Results Restaurants Salt Saltiness Salts Salty taste Sodium Chloride, Dietary Students Universities Visual Analog Scale Workplace
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