Results 11 to 20 of about 70,477 (265)

How Are School Menus Evaluated in Different Countries? A Systematic Review

Foods, 2021
School meals should focus on quality of life issues, particularly on reducing food shortages, overweight, obesity and its consequences. As an essential tool for quality assurance, creating the menu is an activity of great complexity and requires ...
Alessandra Fabrino Cupertino, Dayanne da Costa Maynard, Fabiana Lopes Nalon de Queiroz, Renata Puppin Zandonadi, Verônica Cortez Ginani, António Raposo, Ariana Saraiva, Raquel Braz Assunção Botelho   +7 more
doaj   +1 more source

Pemberdayaan Menu Sebagai Upaya Pengentasan Gizi Buruk Dan Obesitas Balita Di Desa Catur, Kintamani, Bangli, Bali

Bhakti Persada: Jurnal Aplikasi Ipteks, 2021
Pengabdian masyarakat prodi Gizi Universitas Dhyana Pura dilakukan di Desa Catur, Bangli Bali bertujuan sebagai upaya memberikan edukasi dan skill kepada masyarakat ibu asuh yang mempunyai anak balita, dalam rangka memperdayakan menu sebagai upaya ...
Ni Ketut Wiradnyani, Ni Wayan Nursini, I Gede Mustika, Ida Bagus Agung Yogeswara, I Gusti Ayu Wita Kusumawati, Ni Putu Eny Suliystiadewi, Purwaningtyas Purwaningtyas, Dylla Hanggaeni Dyah Puspaningrum   +7 more
doaj   +1 more source

Penerapan Algoritma Apriori Pada Transaksi Penjualan Untuk Rekomendasi Menu Makanan Dan Minuman

Jurnal Teknologi dan Sistem Informasi, 2022
Semakin pesatnya pertumbuhan bisnis bidang kuliner, membuat persaingan bisnis dibidang ini juga semakin ketat. Warung tenda atau yang biasanya disebut warten banyak menyajikan menu dan minuman, namun perlunya pelaku bisnis berusaha menghasilkan inovasi ...
Nanda Nurisya Merliani, Nur Isnaeni Khoerida, Neta Tri Widiawati, Latifah Adi Triana, Pungkas Subarkah   +4 more
doaj   +1 more source

The influence of the names of the dishes in the menu on the choice in Serbian restaurants

BizInfo, 2022
The names of dishes with a certain value, such as national, authentic, sentimental and others, are more attractive to guests and belong to the best-selling products of restaurant facilities.
Dragan Vukolić, Tamara Gajić, Anđelka Popović   +2 more
doaj   +1 more source

A Study on the Change of Menu Lists with the Effect of Pandemic in the Gastronomy Sector: Istanbul Province Fine-Dining Restaurant Examples

International Journal of Gastronomy Research, 2022
The COVID-19 pandemic, which is one of the most influential events of today, has a great impact on the gastronomy sector as well as making its impact felt in many sectors.
Gul Yilmaz, Sinem Akman
doaj   +1 more source

The Correlation between Perception on Dormitory Food and Nutrient Intake of Young Athletes Residing at Athlete’s Dormitory

Unnes Journal of Public Health, 2019
Young athletes who go to training centers under the Department of Youth and Sport may fulfill their dietary needs from meals provided in the accommodation facilities, yet they can also access foods outside the dormitories.
Anggy Shazia Rais, Setyowati Setyowati, Ika Ratna Palupi   +2 more
doaj   +1 more source

The Assessment of Daily Menus in Nursing Home Residents for Improving Intake and Nutritional Status in Elderly

Amerta Nutrition, 2023
Background: Malnutrition has impacted the health condition and life quality of the elderly who live in nursing homes. Unmaximized menu planning can cause this condition. Objectives: This study aimed to analyze the nutrition content of the menu provided
Farapti Farapti, Martina Puspa Wangi, Sri Adiningsih   +2 more
doaj   +1 more source

Komposisi Menu Sarapan dan Status Gizi Pelajar Boarding School SMP Muhammadiyah 5 Samarinda

Ghidza, 2020
Remaja awal memiliki kecenderungan untuk mengkonsumsi sarapan dalam komposisi yang tidak lengkap berdasarkan konsep gizi seimbang. Komposisi yang tidak lengkap dapat menyebabkan tidak terpenuhinya asupan gizi harian remaja yang berimpilkasi terhadap ...
Reny Noviasty, Nurul Afiah, Rahmi Susanti, Muhammad Nadzir Mushoffa Suja’i, Aiva Dg Pakkerai, Umi Cahyantari, Ninik Wirasti   +6 more
doaj   +1 more source

Development of the financial services range for the purpose of the statistical evaluation of the financial institutions in Ukraine

Вісник Київського національного університету імені Тараса Шевченка. Серія Економіка, 2013
The main trends of international and national statistical classification are considered. The Nomenclature of financial services is developed in order to assess statistically the market of financial services in Ukraine.
Parfenceva N., Momotuk L.
doaj   +1 more source

Structure and design on menus in hospitality in Serbia as a significant sales tool in tourism [PDF]

Turističko Poslovanje, 2016
Written offers represent the image of the operations of each hospitality facility, including a la carte menus that have the most important role. Proper structuring, number of meals, information about food and design, to a large extent, influence the ...
Kalenjuk Bojana, Tešanović Dragan, Banjac Maja   +2 more
doaj   +1 more source