An exploration of customers’ perceptions, preferences, experiences, and feasibility of offering standardized portions in restaurants-Reference-Cited by-同舟云学术

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An exploration of customers’ perceptions, preferences, experiences, and feasibility of offering standardized portions in restaurants

Published:2023-12 Issue: Volume:34 Page:100829
ISSN:1878-450X
Container-title:International Journal of Gastronomy and Food Science
language:en
Short-container-title:International Journal of Gastronomy and Food Science

Author:

Labisi Titilola^ORCID,Preciado Melissa,Voorhees Allison^ORCID,Castillo Amorette,Lopez Kelly^ORCID,Economos Christina,Story Mary,Cohen Deborah A.

Funder

National Heart, Lung, and Blood Institute

Publisher

Elsevier BV

Subject

Cultural Studies,Food Science

Reference28 articles.

1. Using thematic analysis in psychology;Braun;Qual. Res. Psychol.,2006

2. The effect of online restaurant menus on consumers' purchase intentions during the COVID-19 pandemic;Brewer;Int. J. Hospit. Manag.,2021

3. Is the calorie concept a real solution to the obesity epidemic?;Camacho;Glob. Health Action,2017

4. Mitigating the health risks of dining out: the need for standardized portion sizes in restaurants;Cohen;Am. J. Publ. Health,2014

5. Health effects of dietary risks in 195 countries, 1990-2017: a systematic analysis for the Global Burden of Disease Study 2017;Collaborators;Lancet,2019

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1. AI-powered in the digital age: Ensemble innovation personalizes the food recommendations;Journal of Open Innovation: Technology, Market, and Complexity;2024-06

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