Zobrazeno 1 - 10 of 18 pro vyhledávání: '"Menu development"'
1
Akademický článek
Optimized menu formulation to enhance nutritional goals: design of a mixed integer programming model for the workers’ food program in Brazil
Autor: Marina Padovan, Fernando Ribeiro de Senna, Juliana Klein Kimura, Samara Tortorella Nascimento, Antonio Carlos Moretti, Caroline Dário Capitani
Publikováno v: BMC Nutrition, Vol 9, Iss 1, Pp 1-10 (2023)
Abstract Background In Brazil, institutional foodservices are required to meet the recommendations of the Workers? Food Program (WFP), a national public policy used to plan collective menus. The current study aimed to propose a mathematical model to
Externí odkaz: https://doaj.org/article/339bbb7528c04c0a84eb3b1cb28b9c7b
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3
Akademický článek
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4
Key adaptations of SME restaurants in Malaysia amidst the COVID-19 Pandemic
Autor: Farah Adibah Che Ishak, Muhammad Shahrim Ab Karim, Hao Bin Jack Lai, Muhamad Zulfikri Hasni, Muhammad Rezza Zainal Abidin
Publikováno v: International Journal of Research In Business and Social Science, Vol 9, Iss 6, Pp 12-23 (2020)
SME restaurants have reported declined earnings and faced challenges to remain open during the Movement Control Order (MCO) period imposed by the Malaysian government due to the Coronavirus (COVID-19) outbreak. SME decision-makers were observed to be
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::050af8f1c3a9e4cea749a419a49571c9
https://www.ssbfnet.com/ojs/index.php/ijrbs/article/view/916
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5
Development of the Japanese medicated diet menus for each constitution based on Dietary Approach to Stop Hypertension (DASH) diet for 20’s women
Autor: Kumagai, Nana, Minari, Yoshimi, Mitarai, Sayaka, Isoda, Megumi, Ishijima, Reika, Kaku, Noriko, Miyahara, Yoko, Tokui, Noritaka
Publikováno v: 中村学園大学薬膳科学研究所研究紀要 = Proceedings of PAMD Institute of Nakamura Gakuen University. 11:25-38
"平成29 年人口動態統計月報年計によると、日本人の死因は悪性新生物、心疾患、脳血管疾患であり、これらの疾病の発症は生活習慣、なかでも食生活との関連が深いことから、疾病予防
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=jairo_______::0a34d561141dcdf1f940c97ab2f17a54
http://id.nii.ac.jp/1094/00002553/
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6
Development of the Japanese medicated diet for the elderly
Autor: Iriki, Hiro, Minari, Yoshimi, Nogami, Saki, Kawabata, Miho, Fujiwara, Ayumi, Terashi, Misato, Sakisaka, Yukio, Ohnita, Azusa, Tokui, Noritaka
Publikováno v: 中村学園大学薬膳科学研究所研究紀要 = PAMD Institute of Nakamura Gakuen University. 11:13-23
"本研究では在宅高齢者の健康モデル食として中医学の中医学基礎理論を基本とした薬膳の考え方を取り入れた日本型薬膳メニューを開発したので報告する。基礎データは、中医学におけ
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=jairo_______::767e563ebfeeb1d9d788bcab210092b8
http://id.nii.ac.jp/1094/00002552/
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7
Development and evaluation of the Japanese medicated diet for adult women
Autor: Kumagai, Nana, Minari, Yoshimi, Iriki, Hiro, Mitarai, Sayaka, Miyahara, Yoko, Ohnita, Azusa, Tokui, Noritaka
Publikováno v: 中村学園大学薬膳科学研究所研究紀要 = Proceeding of PAMD Institue of Nakamura Gakuen University. 10:23-33
要旨日本人の死因は悪性新生物、心疾患、そして肺炎の順番であり、免疫力の低下がリスクの要因の一つであるため、健康増進や疾病予防のためのテーラーメイド栄養である個々人に対
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=jairo_______::947ad194ae1bb06a592e2d3c78c9a331
http://id.nii.ac.jp/1094/00002442/
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8
Organization of production and trade activities of the beer restaurant for 60 seats in the Primorsky district of St. Petersburg
Изучен рынок общественного питания, проведены маркетинговые исследования и поле деятельности предприятия, с учетом современных станда
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::01559bbe825471b61d8aa2cfb79c9804
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9
Organization of production and trading activities of a cafe at the address: St. Petersburg, Stachek Avenue, Building 19
Изучен рынок общественного питания, проведены маркетинговые исследования и поле деятельности предприятия, с учетом современных станда
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::617086d21933b072d523843fec04f2d1
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10
Development of New Menus Using 'Ondochirimen' and Regional Partnership
Publikováno v: 広島文化学園短期大学紀要. 49:1-9
We received a “Kure regional activation Research Grant” in 2014, and researched on the theme of “Development of New Menus Using “Ondochirimen” for Young People”. As a result, we had proposed a food menu using the “Ondochirimen” from y
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=jairo_______::f91f7f6bbfa0ca29dd58c270d53f7164
http://harp.lib.hiroshima-u.ac.jp/hbg/metadata/12123
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