NUTRITIONAL QUALITY OF MENUS PLANNED FOR UNIVERSITY RESTAURANTS IN BRAZILIAN FEDERAL UNIVERSITIES

• প্রধান লেখক: Joyce Larissa da Silva Benvindo (লেখক), Ana Maria de Souza Pinto (লেখক), Daniel Henrique Bandoni (লেখক)
• বিন্যাস: গ্রন্থ
• প্রকাশিত: Universidade do Estado do Rio de Janeiro, 2017-05-01T00:00:00Z.
• বিষয়গুলি: article
• অনলাইন ব্যবহার করুন: Connect to this object online.

Objective: To evaluate the nutritional quality of menus planned for university restaurants of Federal Universities in Brazil. Material and Methods: Cross-sectional quantitative study, which a sample consisting of 22 university restaurant menus, divided into their respective regions, planned for the...