Ultra-processed foods in institutional food services: what are diners eating?

Ultra-processed foods in institutional food services: what are diners eating?

Introduction. Frequent use of ultra-processed foods (UPF) leads to poor health outcomes, and the population must avoid their consumption. Objective. To assess the occurrence of ultra-processed foods (UPFs) in culinary lunch menus from various institutional food services. Materials and methods. Over...

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Bibliographic Details
Main Authors: Marina Padovan, Diogo Thimoteo da Cunha, Carla Adriano Martins, Alyne Michelle Botelho, Nicole de Souza Bim, Anne Rodrigues Nicoletto, Giovanna Medeiros Rataichesck Fiates, Caroline Dário Capitani
Format: Article
Language:English
Published: Sociedad Latinoamericana de Nutrición 2023-03-01
Series:Archivos Latinoamericanos de Nutrición
Subjects:
ultra-processed foods
institutional food service
lunch menus
diner’s health
Online Access:https://www.alanrevista.org/ediciones/2023/1/art-2/

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https://www.alanrevista.org/ediciones/2023/1/art-2/

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