Analysis of vegetarian preparations produced and offered in a university restaurant

• Главные авторы: João Felipe de Almeida Fonseca (Автор), Michelly de Araújo Marques (Автор), Lívia Bollis Campagnaro (Автор), Loise Nascimento dos Santos (Автор), Letícia Rangel Pereira (Автор), Oscar Geovanny Enriquez-Martinez (Автор), Daniela Alves Silva (Автор)
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• Опубликовано: Universidade do Estado do Rio de Janeiro, 2022-03-01T00:00:00Z.
• Предметы: article
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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...