ALIMENTOS INDUSTRIALIZADOS FONTES DE SÓDIO UTILIZADOS NO PREPARO DE REFEIÇÕES EM RESTAURANTES COMERCIAIS DE CHAPECÓ-SC

• Auteurs principaux: Lúcia Chaise Borjes (Auteur), Fernan Junior Tasca (Auteur), Patrícia Eliza Zamprogna (Auteur)
• Format: Livre
• Publié: Universidade do Estado do Rio de Janeiro, 2014-02-01T00:00:00Z.
• Sujets: article
• Accès en ligne: Connect to this object online.

Given the high consumption of meals outside the home and use ofprocessed foods high in sodium in the preparation of these meals,combined with the global concern of increased blood pressure andits associated risks, this study aimed to estimate the amount ofsodium and the contribution of industrial fo...