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.
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Эту запись предоставил Wolters Kluwer