Salt and fat contents in preparations at commercial restaurants in Goiânia-GO

Objective: To evaluate the sodium and fat contents added to preparations of commercialrestaurants in Goiânia-GO, Brazil. Methods: This was an observational, cross-sectionaland descriptive study. It included ‘pay-per-weight’ restaurants with a medium standardmenu and having as daily preparations whit...

وصف كامل

التفاصيل البيبلوغرافية
الحاوية / القاعدة:Revista Brasileira em Promoção da Saúde
المؤلفون الرئيسيون: Camila Silva Kunert, Mariana Patrício de Morais, Ana Clara Martins e Silva Carvalho
التنسيق: مقال
اللغة:البرتغالية
منشور في: Universidade de Fortaleza 2013-08-01
الموضوعات:
Cloreto de Sódio na Dieta
Sódio
Gorduras Vegetais
Restaurantes.
الوصول للمادة أونلاين:http://ojs.unifor.br/index.php/RBPS/article/view/2614

الانترنت

http://ojs.unifor.br/index.php/RBPS/article/view/2614

مواد مشابهة