Results 131 to 140 of about 8,666,266 (235)

Campus food service users' support for nudge strategies for fruit and vegetable-rich items: findings from a large Canadian national sample. [PDF]

J Nutr Sci, 2023
Yi S, Kanetkar V, Brauer P.
europepmc   +1 more source

Healthy Food Service Guidelines for Worksites and Institutions: A Scoping Review. [PDF]

Int J Environ Res Public Health
Dai J, Oza-Frank R, Lowry-Warnock A, Williams BD, Murphy M, Hill A, Silverman J.   +6 more
europepmc   +1 more source

Food Safety Behaviours among Food Handlers in Different Food Service Establishments in Montenegro. [PDF]

Int J Environ Res Public Health, 2023
Labović SB, Joksimović I, Galić I, Knežević M, Mimović M.   +4 more
europepmc   +1 more source

Promoting healthy and sustainable diets through food service interventions in university settings: a scoping review. [PDF]

BMC Nutr
Kratzer S, Theurich MA, Mareis T, Proebstl S, Holliday N, Yan S, Leibinger A, Monsef I, Bach L, Camargo DR, Schwingshackl L, Simonetti A, Hartmann M, Lemken D, von Philipsborn P.   +14 more
europepmc   +1 more source

Thrifty Food Plan, 2006

The Thrifty Food Plan (TFP), a fundamental part of the U.S. food guidance system and the basis for maximum food stamp allotments, has been revised by USDA’s Center for Nutrition Policy and Promotion (CNPP), with assistance from USDA’s Food and Nutrition ...
Juan, WenYen, Carlson, Andrea, Hanson, Kenneth, Lino, Mark, Basiotis, P. Peter   +4 more
core   +1 more source

Measuring Food Service Satisfaction amongst Residents Living in Nursing Homes-A New and Valid Person-Centered Approach. [PDF]

Nutrients, 2023
Pankhurst M, Yaxley A, Miller M.
europepmc   +1 more source

Food Service Professionals' Perspectives on the Barriers and Facilitators to the Implementation of Nutrition Standards for School Food: A Mixed-Methods Systematic Review. [PDF]

J Sch Health
O'Mahony B, Kerins C, Barrett C, Murrin C, Kelly C.   +4 more
europepmc   +1 more source

Prevalence and Associated Factors of Intestinal Parasites among Food Handlers Working in Food Service Establishments in Northwest Ethiopia, 2022. [PDF]

J Parasitol Res, 2023
Wondimu H, Mihret M.
europepmc   +1 more source

Turning the table toward plant-based: different perspectives on menu reformulation in food service. [PDF]

Front Nutr
Rocha A, Viegas C, Gonçalves S.
europepmc   +1 more source

Classification of commercial districts based on predicting the survival rate of food service market in Seoul. [PDF]

PLoS One
Lee D, Lee J, Kang M, Cheon S.
europepmc   +1 more source