Soup kitchen meals: An observation and nutrient analysis.

Carrillo T.E.; Gilbride J.A.; Chan M.M.

Soup kitchen meals: An observation and nutrient analysis.

1990

Carrillo T.E. | Gilbride J.A. | Chan M.M.

The purpose of this study was to examine whether there were any variations in the nutrient content of meals served in different soup kitchens and whether soup kitchen coordinators were knowledgeable of quantity food production standards. In this study, we defined a soup kitchen as an emergency food program serving a full meal, at least once a week, to anybody, free of charge.

Show more [+]

AGROVOC Keywords

alimentos catering industry foods income industrie de la restauration new york nueva york nutrition produit alimentaire renta revenu

Bibliographic information

Published in

Journal of the American Dietetic Association

Volume 90 ISSN 0002-8223

Pagination

v.989-991(7)

Other Subjects

Nutricion; Industria hotelera

Language

English

Note

charts. 10 references.

Type

Journal Article; Journal Part

Source

Journal-of-the-American-Dietetic-Association (USA). (Jul 1990). v. 90(7) p. 989-991.

Corporate Author

New York University, New York, NY

Mathematica Policy Research, inc (USA). United States. Food and Nutrition Service.

In AGRIS since: 2012-11-15

Format: AGRIS AP

Data Provider

This bibliographic record has been provided by Wolters Kluwer

Discover this data provider's collection in AGRIS

Lookup at Google Scholar

If you notice any incorrect information relating to this record, please contact us at [email protected]

FAO AGRIS - International System for Agricultural Science and Technology

Share

Soup kitchen meals: An observation and nutrient analysis.

1990

AGROVOC Keywords

Bibliographic information