The nutriRECIPE-Index – development and validation of a nutrient-weighted index for the evaluation of recipes
Abstract Background Our objective was to develop a nutrient-based index for evaluating and improving menus in public catering. The nutriRECIPE-Index comprises 24 nutrients and nutrient groups. In developing the index, the following steps were included: setting the goals of the index, nutrient select...
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| Auteurs principaux: | , , , , |
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| Format: | article |
| Langue: | EN |
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BMC
2021
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| Sujets: | |
| Accès en ligne: | https://doaj.org/article/fd8c9f8f13c14f2c902fb25c53fc6f96 |
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