Chefs’ opinions about reducing the calorie content of menu items in restaurants.

Source: Obesity, 2011, 19, p. 332-337.

Follow this link for abstract.

Date of publication: February 2011.

Publication type: Research.

In a nutshell: This article reports on the findings of a recent survey of 432 U.S. chefs involved in strategies to reduce the calorific content of restaurant food.  The study indicates that opportunities exist for reducing the energy content of restaurant items, but collaboration between chefs and public health professionals is needed to ensure that reduced calorie menus are available and are promoted in restaurants.

Length of publication: 5 pages.

Some important notes: Please contact your local NHS Library for the full text of the article. Follow this link to find your local NHS Library.


 

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