Comparison of Nutrition Standards and Other Recommended Procurement Practices for Improving Institutional Food Offerings in Los Angeles County, 2010

Comparison of Nutrition Standards and Other Recommended Procurement Practices for Improving Institutional Food Offerings in Los Angeles County, 2010–2012

Published:2013-03-01 Issue:2 Volume:4 Page:191-202
ISSN:2156-5376
Container-title:Advances in Nutrition
language:en
Short-container-title:

Author:

Robles Brenda,Wood Michelle,Kimmons Joel,Kuo Tony

Publisher

Oxford University Press (OUP)

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Link

http://academic.oup.com/advances/article-pdf/4/2/191/23736063/191.pdf

Reference36 articles.

1. Facilitators and barriers to implementing a local policy to reduce sodium consumption in the County of Los Angeles government, California, 2009;Gase;Prev Chronic Dis.,2011

2. Developing and Implementing Health and Sustainability Guidelines for Institutional Food Service;Kimmons;Adv Nutr.,2012

3. Making healthful food choices: The influence of health claims and nutrition information on consumers' evaluations of packaged food products and restaurant menu items;Kozup;J Mark.,2003

4. What consumers don't know can hurt them: Consumer evaluations and disease risk perceptions of restaurant menu items;Burton;J Consum Aff.,2004

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