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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书目信息
Journal of the American Dietetic Association
卷
90
ISSN
0002-8223
页码
v.989-991(7)
其它主题
Nutricion; Industria hotelera
语言
英语
注释
charts. 10 references.
类型
Journal Article; Journal Part
来源
Journal-of-the-American-Dietetic-Association (USA). (Jul 1990). v. 90(7) p. 989-991.
团体作者
New York University, New York, NY
Mathematica Policy Research, inc (USA). United States. Food and Nutrition Service.
2012-11-15
AGRIS AP