Analysis of vegetarian preparations produced and offered in a university restaurant

• Main Authors: João Felipe de Almeida Fonseca (Author), Michelly de Araújo Marques (Author), Lívia Bollis Campagnaro (Author), Loise Nascimento dos Santos (Author), Letícia Rangel Pereira (Author), Oscar Geovanny Enriquez-Martinez (Author), Daniela Alves Silva (Author)
• Format: Book
• Published: Universidade do Estado do Rio de Janeiro, 2022-03-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

Introduction: Knowledge on the profile, nutritional status, eating habits, and degree of customer satisfaction are essential for the collective food sector. Objective: To evaluate the production, waste, and satisfaction regarding vegetarian preparations at a university. Methods: This cross-sectional...