The perception of low-salt bread among preschool children and the role of educational personnel in creating a positive attitude towards reformulated food
The purpose of this study was to identify the possibility of unnoticed reduction in salt content of bread as a basic food in the diet of preschool children. The response of children to less salty bread and the role of teachers and teacher assistants in the introduction of novelties into children...
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| Main Authors: | , |
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| Format: | Book |
| Published: |
Sciendo,
2017-03-01T00:00:00Z.
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| Online Access: | Connect to this object online. |
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Internet
Connect to this object online.3rd Floor Main Library
| Call Number: |
A1234.567 |
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| Copy 1 | Available |