Marketing nutrition in fast food operations
1980
Appledorf, Howard
Concerns about the nutritional adequacy of the typical fast food meal have been surfacing for some time, based on evaluations made in reference to the basic 4 food groups, nutrient balance, Recommended Dietary Allowances, The Prudent Diet or the U. S. Dietary Goals. Many of these concerns are debatable, and serve to point out the need for better consumer education by the fast food market. Fast food restaurants can provide a balanced meal, especially with the provision of salad bars, fresh fruit, and milk instead of cola. Some further improvements could be made in reducing saturated fat usage, minimizing nutrient losses during preparation, and possibly by nutrient fortification to ensure a nutrient density consistent with caloric content. Labeling for salt content would allow consumers to avoid salty items if necessary.
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