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FOOD CONSUMPTION AND BEHAVIOR OF UNIVERSITY EMPLOYEES: A CROSS-SECTIONAL STUDY

Objective: To evaluate the consumption and eating habits of university employees. Methods: A cross-sectional study was carried out with a representative sample of workers at the University of Criciúma-SC. The frequency of consumption of vegetables, fruits, meats, soda, artificial juice and sweets w...

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Bibliographic Details
Main Authors:	Antônio Augusto Schäfer (Author), Antonio José Grande (Author), Micaela Rabelo Quadra (Author), Fernanda Oliveira Meller (Author)
Format:	Book
Published:	Universidade do Estado do Rio de Janeiro, 2019-08-01T00:00:00Z.
Subjects:	article
Online Access:	Connect to this object online.
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