Nutritional quality of meals served by selected foodservices
作者:
MahmoodA. Khan,
RamuM. Rao,
RuthH. Mathews,
期刊:
C R C Critical Reviews in Food Science and Nutrition
(Taylor Available online 1983)
卷期:
Volume 19,
issue 2
页码: 151-171
ISSN:0099-0248
年代: 1983
DOI:10.1080/10408398309527373
出版商: Taylor & Francis Group
数据来源: Taylor
摘要:
A review of the nutritional quality of foods served by selected types of foodservices reveals the lack of information in this area. The foodservice industry is growing rapidly with new technological innovations and management practices. However, little effort has been made toward the nutrient quality of foods served by important foodservice operations. Foodservice operations are discussed from the institutional and commercial point of view. Under the institutional type, foodservices in nursing homes, hospitals, schools, colleges, and universities are discussed. Fast foodservices are primarily focused under commercial type of foodservices. Other discussions are based on nutrient contents of foods prepared in quantities. Lack of data pertaining to nutrient content of foods served by foodservice operations is evident.
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