Base de dados : MEDLINE
Pesquisa : J01.576.423.500.500 [Categoria DeCS]
Referências encontradas : 1349 [refinar]
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[PMID]:28424081
[Au] Autor:Reinders MJ; Huitink M; Dijkstra SC; Maaskant AJ; Heijnen J
[Ad] Endereço:Wageningen University and Research, Wageningen Economic Research, P.O. Box 29703, 2502 LS, The Hague, The Netherlands. machiel.reinders@wur.nl.
[Ti] Título:Menu-engineering in restaurants - adapting portion sizes on plates to enhance vegetable consumption: a real-life experiment.
[So] Source:Int J Behav Nutr Phys Act;14(1):41, 2017 Dec 25.
[Is] ISSN:1479-5868
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:BACKGROUND: The aim of this research was to investigate whether increased portion sizes of vegetables and decreased portion sizes of meat on main dishes increased the amount of vegetables consumed in a real-life restaurant setting without affecting customer satisfaction. The participants were unaware of the experiment. METHODS: A cross-over design was used in which three restaurants were randomly assigned to a sequence of an intervention and control condition. In the intervention period, the vegetable portion sizes on the plates of main dishes were doubled (150 g of vegetables instead of 75 g) and the portion sizes of meat on the plates were reduced by an average of 12.5%. In the control period, the portion sizes of the main dishes were maintained as usual. In total, 1006 observations and questionnaires were included. RESULTS: Vegetable consumption from plates was significantly higher during the intervention period (M = 115.5 g) than during the control period (M = 61.7 g). Similarly, total vegetable consumption (including side dishes) was significantly higher during the intervention period (M = 178.0 g) than during the control period (M = 137.0 g). Conversely, meat consumption was significantly lower during the intervention period (M = 183.1 g) than during the control period (M = 211.1 g). Satisfaction with the restaurant visit did not differ between the intervention period (M = 1.27) and control period (M = 1.35). Satisfaction with the main dish was significantly lower during the intervention period (M = 1.25) than during the control period (M = 1.38), although in both cases, the scores indicated that participants remained (very) satisfied with their main dish. CONCLUSIONS: This study showed that increasing vegetable portions in combination with decreasing meat portions (unknowingly to the consumer) increased the amount of vegetables consumed and decreased the amount of meat consumed. Furthermore, despite the changes in portion sizes, participants remained satisfied with their restaurant visit and main dish. The findings of this study suggest that modifying portion size in restaurants is an effective tool for stimulating vegetable consumption and consequently healthy and sustainable diets.
[Mh] Termos MeSH primário: Planejamento de Cardápio
Tamanho da Porção
Restaurantes
Verduras
[Mh] Termos MeSH secundário: Adolescente
Adulto
Idoso
Idoso de 80 Anos ou mais
Criança
Comportamento do Consumidor
Estudos Cross-Over
Feminino
Seres Humanos
Masculino
Carne
Meia-Idade
Fatores Socioeconômicos
Adulto Jovem
[Pt] Tipo de publicação:JOURNAL ARTICLE; RANDOMIZED CONTROLLED TRIAL
[Em] Mês de entrada:1705
[Cu] Atualização por classe:170714
[Lr] Data última revisão:
170714
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170421
[St] Status:MEDLINE
[do] DOI:10.1186/s12966-017-0496-9


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[PMID]:28376892
[Au] Autor:Seward K; Wolfenden L; Wiggers J; Finch M; Wyse R; Oldmeadow C; Presseau J; Clinton-McHarg T; Yoong SL
[Ad] Endereço:Hunter New England Population Health, Wallsend, NSW, 2287, Australia. Kirsty.seward@hnehealth.nsw.gov.au.
[Ti] Título:Measuring implementation behaviour of menu guidelines in the childcare setting: confirmatory factor analysis of a theoretical domains framework questionnaire (TDFQ).
[So] Source:Int J Behav Nutr Phys Act;14(1):45, 2017 04 04.
[Is] ISSN:1479-5868
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:BACKGROUND: While there are number of frameworks which focus on supporting the implementation of evidence based approaches, few psychometrically valid measures exist to assess constructs within these frameworks. This study aimed to develop and psychometrically assess a scale measuring each domain of the Theoretical Domains Framework for use in assessing the implementation of dietary guidelines within a non-health care setting (childcare services). METHODS: A 75 item 14-domain Theoretical Domains Framework Questionnaire (TDFQ) was developed and administered via telephone interview to 202 centre based childcare service cooks who had a role in planning the service menu. Confirmatory factor analysis (CFA) was undertaken to assess the reliability, discriminant validity and goodness of fit of the 14-domain theoretical domain framework measure. RESULTS: For the CFA, five iterative processes of adjustment were undertaken where 14 items were removed, resulting in a final measure consisting of 14 domains and 61 items. For the final measure: the Chi-Square goodness of fit statistic was 3447.19; the Standardized Root Mean Square Residual (SRMR) was 0.070; the Root Mean Square Error of Approximation (RMSEA) was 0.072; and the Comparative Fit Index (CFI) had a value of 0.78. CONCLUSIONS: While only one of the three indices support goodness of fit of the measurement model tested, a 14-domain model with 61 items showed good discriminant validity and internally consistent items. Future research should aim to assess the psychometric properties of the developed TDFQ in other community-based settings.
[Mh] Termos MeSH primário: Cuidado da Criança
Creches
Dieta
Fidelidade a Diretrizes
Planejamento de Cardápio
Política Nutricional
Inquéritos e Questionários/normas
[Mh] Termos MeSH secundário: Criança
Saúde da Criança
Análise Fatorial
Comportamento Alimentar
Feminino
Seres Humanos
Masculino
Modelos Teóricos
Psicometria
Reprodutibilidade dos Testes
[Pt] Tipo de publicação:JOURNAL ARTICLE; VALIDATION STUDIES; RESEARCH SUPPORT, NON-U.S. GOV'T
[Em] Mês de entrada:1706
[Cu] Atualização por classe:171127
[Lr] Data última revisão:
171127
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170406
[St] Status:MEDLINE
[do] DOI:10.1186/s12966-017-0499-6


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[PMID]:28346574
[Au] Autor:Burger C; Kiesswetter E; Gietl A; Pfannes U; Arens-Azevedo U; Sieber CC; Volkert D
[Ad] Endereço:D. Volkert, Institute for Biomedicine of Aging, Friedrich-Alexander-Universität Erlangen-Nürnberg, Nürnberg, Germany, dorothee.volkert@fau.de.
[Ti] Título:Size Matters! Differences in Nutritional Care between Small, Medium and Large Nursing Homes in Germany.
[So] Source:J Nutr Health Aging;21(4):464-472, 2017.
[Is] ISSN:1760-4788
[Cp] País de publicação:France
[La] Idioma:eng
[Ab] Resumo:OBJECTIVES: The aim of this study is to comprehensively describe nutritional care in German nursing homes (NHs) and to examine if nutritional care differs between small, medium and large NHs. DESIGN: Nationwide cross-sectional postal survey. SETTING: Nursing homes. PARTICIPANTS: 541 NHs across Germany. MEASUREMENTS: Information on structural NH characteristics and nutritional care (food provision and menu planning, nursing care, and management and quality assurance) was collected by means of a questionnaire addressed to the management of a random sample of German NHs. NHs were grouped by size as small (≤ 50 beds), medium (50 - 100 beds) or large (> 100 beds) institutions. Frequencies were used to describe nutritional care, and Chi2-test to identify differences in nutritional care by NH size. RESULTS: Aspects in the domain of food provision and menu planning regarding food variety and choice were widely implemented in German NHs (77 - 100 %). Best results were achieved in the domain of nursing care, where all aspects were implemented in at least 68 % of the NHs. Aspects regarding management and quality assurance, especially those concerning staffing, i.e. the availability of an interface manager (14 %), an interdisciplinary nutrition team (12 %) and a dietician (42 %), were only rarely implemented. Differences by NH size were found between small and medium or large NHs. On the one hand, small NHs stated more often to consider individual capabilities of the residents with texture-modified food (81 % vs. 60 %, p<0.05) and produce more often hot meals at ward level on a regular base (46 % vs. 32 %, p<0.05) than large NHs. On the other hand, several aspects regarding food provision and menu planning, and management and quality assurance were significantly more often implemented in larger than smaller NHs. CONCLUSION: Whereas kitchen and nursing-related aspects of nutritional care seem to be widely implemented in German NHs, management and quality assurance demands are often not met. The differences found by NH size support the hypothesis that the number of residents living in a NH has an impact on how nutritional care is performed.
[Mh] Termos MeSH primário: Planejamento de Cardápio/métodos
Cuidados de Enfermagem/métodos
Casas de Saúde/normas
Estado Nutricional/fisiologia
Apoio Nutricional/métodos
[Mh] Termos MeSH secundário: Idoso
Idoso de 80 Anos ou mais
Comportamento de Escolha
Estudos Transversais
Feminino
Alemanha
Hospitais
Seres Humanos
Masculino
Refeições
Medicina Estatal
Inquéritos e Questionários
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Em] Mês de entrada:1708
[Cu] Atualização por classe:171110
[Lr] Data última revisão:
171110
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170328
[St] Status:MEDLINE
[do] DOI:10.1007/s12603-016-0767-1


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[PMID]:28000455
[Au] Autor:Valero Gaspar T; Del Pozo de la Calle S; Ruiz Moreno E; Ávila Torres OM; Varela-Moreiras G; Cuadrado Vives C
[Ad] Endereço:Fundación Española de la Nutrición (FEN) Madrid. tvalero@fen.org.es.
[Ti] Título:Programa de comedores escolares de la Comunidad de Madrid (2001-2015): diseño, protocolo, metodología y actualización..
[So] Source:Nutr Hosp;33(6):1291-1298, 2016 Nov 29.
[Is] ISSN:1699-5198
[Cp] País de publicação:Spain
[La] Idioma:spa
[Ab] Resumo:Introducción: a finales del siglo xx, no se conocía con precisión si la comida del comedor escolar contribuía adecuadamente a la dieta de la población infantil. Además, este servicio complementario no se contemplaba en el proyecto educativo del centro pese a considerarse fundamental en todas sus dimensiones.Objetivo: describir el origen y desarrollo del programa de comedores escolares de la Comunidad de Madrid (CM) en 15 años desde su implantación.Métodos: se elaboró una normativa a cumplir por las empresas de restauración, y que contemplaba aspectos nutricionales y de composición y variedad de los menús, que se utilizó en los concursos para acceder a la prestación del servicio de comedor escolar, publicados en los años 2001, 2002, 2005, 2009 y 2013. Además se realizaron visitas acreditadas a los centros sin previo aviso para verifi car el cumplimiento de la documentación aportada durante el concurso.Resultados: los criterios más actuales sobre programación y elaboración de menús escolares se recogen en el Pliego de Prescripciones Técnicas del año 2013 (C-504/001-2013). Un 92% de las empresas de restauración superaron los cinco concursos habidos en los 15 años de funcionamiento. Hasta el año 2014, se han realizado 755 visitas, revisándose un total de 574 centros.Conclusiones: el programa de comedores escolares de la CM, desde su implementación pionera en España, ha contribuido a la mejora del servicio complementario de comedor. En estos años se han ido incluyendo nuevos requisitos dietéticos y nutricionales que han logrado menús cada vez más ajustados a las recomendaciones de la población escolar.
[Mh] Termos MeSH primário: Serviços de Dietética/organização & administração
Refeições
Instituições Acadêmicas
[Mh] Termos MeSH secundário: Adolescente
Criança
Pré-Escolar
Serviços de Dietética/estatística & dados numéricos
Serviços de Dietética/tendências
Seres Humanos
Planejamento de Cardápio
Espanha
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Em] Mês de entrada:1710
[Cu] Atualização por classe:171023
[Lr] Data última revisão:
171023
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:161222
[St] Status:MEDLINE
[do] DOI:10.20960/nh.773


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[PMID]:27902156
[Ti] Título:One You Easy Meals.
[So] Source:Nurs Stand;31(14):34, 2016 Nov 30.
[Is] ISSN:2047-9018
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:As childhood obesity rates rise, the need to eat healthily has never been more apparent.
[Mh] Termos MeSH primário: Promoção da Saúde
Planejamento de Cardápio
Aplicativos Móveis
[Mh] Termos MeSH secundário: Criança
Seres Humanos
Obesidade Pediátrica/prevenção & controle
Reino Unido
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Em] Mês de entrada:1704
[Cu] Atualização por classe:170426
[Lr] Data última revisão:
170426
[Sb] Subgrupo de revista:N
[Da] Data de entrada para processamento:161201
[St] Status:MEDLINE


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[PMID]:27891828
[Au] Autor:Patel AA; Lopez NV; Lawless HT; Njike V; Beleche M; Katz DL
[Ad] Endereço:Department of Research, Accents on Health, Inc. (dba Healthy Dining), San Diego, California, USA.
[Ti] Título:Reducing calories, fat, saturated fat, and sodium in restaurant menu items: Effects on consumer acceptance.
[So] Source:Obesity (Silver Spring);24(12):2497-2508, 2016 12.
[Is] ISSN:1930-739X
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:OBJECTIVE: To assess consumer acceptance of reductions of calories, fat, saturated fat, and sodium to current restaurant recipes. METHODS: Twenty-four menu items, from six restaurant chains, were slightly modified and moderately modified by reducing targeted ingredients. Restaurant customers (n = 1,838) were recruited for a taste test and were blinded to the recipe version as well as the purpose of the study. Overall consumer acceptance was measured using a 9-point hedonic (like/dislike) scale, likelihood to purchase scale, Just-About-Right (JAR) 5-point scale, penalty analysis, and alienation analysis. RESULTS: Overall, modified recipes of 19 menu items were scored similar to (or better than) their respective current versions. Eleven menu items were found to be acceptable in the slightly modified recipe version, and eight menu items were found to be acceptable in the moderately modified recipe version. Acceptable ingredient modifications resulted in a reduction of up to 26% in calories and a reduction of up to 31% in sodium per serving. CONCLUSIONS: The majority of restaurant menu items with small reductions of calories, fat, saturated fat, and sodium were acceptable. Given the frequency of eating foods away from home, these reductions could be effective in creating dietary improvements for restaurant diners.
[Mh] Termos MeSH primário: Comportamento do Consumidor
Gorduras na Dieta/análise
Ingestão de Energia
Planejamento de Cardápio
Restaurantes
Sódio na Dieta/análise
[Mh] Termos MeSH secundário: Livros de Culinária como Assunto
Gorduras na Dieta/administração & dosagem
Ingestão de Alimentos
Rotulagem de Alimentos
Dieta Saudável
Seres Humanos
Masculino
Sódio na Dieta/administração & dosagem
Paladar
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Dietary Fats); 0 (Sodium, Dietary)
[Em] Mês de entrada:1705
[Cu] Atualização por classe:170531
[Lr] Data última revisão:
170531
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:161129
[St] Status:MEDLINE
[do] DOI:10.1002/oby.21684


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[PMID]:27374350
[Au] Autor:Schober DJ; Carpenter L; Currie V; Yaroch AL
[Ad] Endereço:DePaul University, Master of Public Health Program, 1 East Jackson Boulevard, Mailstop - Master of Public Health, Daley 710, Chicago, IL 60604. DSchober@DePaul.edu.
[Ti] Título:Evaluation of the LiveWell@School Food Initiative Shows Increases in Scratch Cooking and Improvement in Nutritional Content.
[So] Source:J Sch Health;86(8):604-11, 2016 Aug.
[Is] ISSN:1746-1561
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:BACKGROUND: The purpose of this evaluation was to examine the effects of the LiveWell@School Food Initiative (LW@SFI), a Colorado-based childhood obesity prevention program that partners with school districts to enable them to serve more scratch cooked foods through culinary training, action planning, and equipment grants. METHODS: This evaluation used a quasi-experimental design that examined menu cycles prior to entering the LW@SFI and approximately 1 year later. A review of school menus with food service directors from 9 Colorado school districts was conducted. RESULTS: Data show that districts changed an average of 17.4 entrées and 19.7 side dishes over the course of the year. Changes to serving scratch cooked foods were highest for sauces (an increase of 40.5%). No districts were cooking beans/legumes from scratch during baseline or at follow-up. Across the 9 districts, 7 observed statistically significant pre-post reductions in sodium, 4 in fat, 5 in saturated fat, and 3 in calories. CONCLUSIONS: Within a year of implementing the LW@SFI, school districts increased the proportion of fresh, scratch cooked foods they offered and this was associated with some decreases in calories, fat, saturated fat, and sodium, contributing to healthier school food environments.
[Mh] Termos MeSH primário: Culinária/métodos
Serviços de Alimentação/organização & administração
Promoção da Saúde/organização & administração
Obesidade/prevenção & controle
Instituições Acadêmicas/organização & administração
[Mh] Termos MeSH secundário: Colorado
Gorduras na Dieta
Ingestão de Energia
Seres Humanos
Planejamento de Cardápio/métodos
Avaliação de Programas e Projetos de Saúde
Sódio na Dieta
Verduras
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Dietary Fats); 0 (Sodium, Dietary)
[Em] Mês de entrada:1711
[Cu] Atualização por classe:171101
[Lr] Data última revisão:
171101
[Sb] Subgrupo de revista:IM; N
[Da] Data de entrada para processamento:160705
[St] Status:MEDLINE
[do] DOI:10.1111/josh.12413


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[PMID]:27358442
[Au] Autor:Fernandes AC; Oliveira RC; Proença RP; Curioni CC; Rodrigues VM; Fiates GM
[Ad] Endereço:A.C. Fernandes, R.C. Oliveira, R.P.C. Proença, V.M. Rodrigues, and G.M.R. Fiates are with the Nutrition Postgraduate Program (Programa de Pós-graduação em Nutrição), Nutrition in Foodservice Research Centre (Núcleo de Pesquisa de Nutrição em Produção de Refeições - NUPPRE), Federal University of San
[Ti] Título:Influence of menu labeling on food choices in real-life settings: a systematic review.
[So] Source:Nutr Rev;74(8):534-48, 2016 08.
[Is] ISSN:1753-4887
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:CONTEXT: Evidence that menu labeling influences food choices in real-life settings is lacking. Reviews usually focus on calorie counts without addressing broader issues related to healthy eating. OBJECTIVE: This systematic review assessed the influence of diverse menu-labeling formats on food choices in real-life settings. DATA SOURCES: Several databases were searched: Cochrane Library, Scopus, MEDLINE, Web of Science, Food Science and Technology Abstracts, Biological Abstracts, CAB Abstracts, EconLit, SciELO, and LILACS. STUDY SELECTION: Articles reporting experiments, quasi-experiments, and observational studies using control or preintervention groups were selected blindly by two reviewers. DATA EXTRACTION: Data was extracted using a standard form. Analyses differentiated between foodservice types. The quality of the 38 included studies was assessed blindly by two reviewers. DATA ANALYSIS: The results were mixed, but a partial influence of menu labeling on food choices was more frequent than an overall influence or no influence. Menu labeling was more effective in cafeterias than in restaurants. Qualitative information, such as healthy-food symbols and traffic-light labeling, was most effective in promoting healthy eating. In general, the studies were of moderate quality and did not use control groups. CONCLUSIONS: Calorie labeling in menus is not effective to promote healthier food choices. Further research in real-life settings with control groups should test diverse qualitative information in menu labeling.
[Mh] Termos MeSH primário: Rotulagem de Alimentos/métodos
Preferências Alimentares
Serviços de Alimentação
Dieta Saudável/métodos
[Mh] Termos MeSH secundário: Ingestão de Energia
Preferências Alimentares/psicologia
Dieta Saudável/psicologia
Seres Humanos
MEDLINE
Planejamento de Cardápio
Restaurantes
[Pt] Tipo de publicação:JOURNAL ARTICLE; REVIEW; RESEARCH SUPPORT, NON-U.S. GOV'T
[Em] Mês de entrada:1708
[Cu] Atualização por classe:171104
[Lr] Data última revisão:
171104
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:160701
[St] Status:MEDLINE
[do] DOI:10.1093/nutrit/nuw013


  9 / 1349 MEDLINE  
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[PMID]:27328562
[Au] Autor:Sederstrom J
[Ti] Título:GOOD FOOD IS GOOD MARKETING.
[So] Source:Behav Healthc;36(1):22, 26, 28, 2016.
[Is] ISSN:1931-7093
[Cp] País de publicação:United States
[La] Idioma:eng
[Mh] Termos MeSH primário: Serviços de Dietética/normas
Marketing de Serviços de Saúde
Instituições Residenciais
[Mh] Termos MeSH secundário: Dieta/normas
Alimentos
Planejamento de Cardápio
Estados Unidos
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Em] Mês de entrada:1607
[Cu] Atualização por classe:160622
[Lr] Data última revisão:
160622
[Sb] Subgrupo de revista:H
[Da] Data de entrada para processamento:160623
[St] Status:MEDLINE


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[PMID]:27103416
[Au] Autor:Vanderlee L; Vine MM; Fenton NE; Hammond D
[Ad] Endereço:University of Waterloo School of Public Health and Health Systems, Waterloo, ON, Canada.
[Ti] Título:Stakeholder Perspectives on Implementing Menu Labeling in a Cafeteria Setting.
[So] Source:Am J Health Behav;40(3):371-80, 2016 May.
[Is] ISSN:1945-7359
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:OBJECTIVES: Mandatory and voluntary menu-labeling policies are increasingly common to support informed food choices among consumers. This study sought to examine stakeholder perspectives of developing, implementing, and maintaining a voluntary menu-labeling program in a hospital cafeteria setting. METHODS: Semi-structured qualitative interviews were conducted with 9 key cafeteria stakeholders. Data were coded by 2 independent researchers. Themes were generated deductively around 4 key themes: (1) motivation for the program; (2) program and menu development; (3) program implementation process; and, (4) "lessons learned," and inductively as they emerged from interview transcripts. These themes were mapped onto Damschroder's Consolidated Framework for Implementation Research. RESULTS: Motivations for the program were both internal and external to enable consumers to make educated food choices. Barriers to implementation included financial resources, digital menu board maintenance, and availability of healthy options from providers. Supports included availability of nutritional analysis software and nutritional information, and controlled food preparation. Ownership, program adaptation, a supportive collegial environment, a program champion and a culture valuing healthy eating were conducive to successful implementation. CONCLUSIONS: Both internal and external factors can support the voluntary implementation of menu-labeling programs.
[Mh] Termos MeSH primário: Preferências Alimentares
Serviço Hospitalar de Nutrição
Planejamento de Cardápio
Política Nutricional
[Mh] Termos MeSH secundário: Adulto
Feminino
Seres Humanos
Masculino
Projetos Piloto
Pesquisa Qualitativa
Restaurantes
[Pt] Tipo de publicação:JOURNAL ARTICLE; RESEARCH SUPPORT, NON-U.S. GOV'T
[Em] Mês de entrada:1701
[Cu] Atualização por classe:170117
[Lr] Data última revisão:
170117
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:160423
[St] Status:MEDLINE
[do] DOI:10.5993/AJHB.40.3.9



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