Salt and fat contents in preparations at commercial restaurants in Goiânia-GO
Objective: To evaluate the sodium and fat contents added to preparations of commercial restaurants in Goiânia-GO, Brazil. Methods: This was an observational, cross-sectional and descriptive study. It included ‘pay-per-weight’ restaurants with a medium standard menu and having as daily preparations...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | Portuguese |
| Published: |
Universidade de Fortaleza
2013-03-01
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| Series: | Revista Brasileira em Promoção da Saúde |
| Subjects: | |
| Online Access: | http://www.unifor.br/images/pdfs/rbps/2013.1_artigo2.pdf |
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