Tempero à base de ervas como estratégia para redução da oferta de sódio para comensais de uma unidade de alimentação e nutrição

• Main Authors: André Eduardo da Silva Júnior (Author), Mateus de Lima Macena (Author), Laura Beatriz Carvalho Melo do Nascimento (Author), Bruna Merten Padilha (Author), Thaysa Barbosa Cavalcante Brandão (Author)
• Format: Book
• Published: Universidade do Estado do Rio de Janeiro, 2021-06-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

Objective: This study aimed to evaluate the use of a herbs-based seasoning in protein preparations as a strategy for reducing sodium intake by diners served at a Food and Nutrition Unit (FNU). Material and Methods: This was a cross-sectional study carried out in a FNU factory. The herbs-based season...