Zobrazeno 1 - 10
of 47
pro vyhledávání: '"collective catering"'
Autor:
Maria Vittoria Conti, Chiara Breda, Sara Basilico, Alessia Luzzi, Luana Voto, Sara Santero, Giorgia De Filippo, Hellas Cena
Publikováno v:
Eating and Weight Disorders, Vol 28, Iss 1, Pp 1-17 (2023)
Abstract Individuals with autism spectrum disorders (ASD) are often characterized by food-selectivity, food-neophobia and a marked preference for mild flavor, semi-liquid foods with pale colors. Therefore, they adopt a monotonous dietary pattern, and
Externí odkaz:
https://doaj.org/article/362a1142bc714e629819b9b0d6111eb1
Autor:
Maria Vittoria Conti, Sara Santero, Chiara Breda, Sara Basilico, Giorgia de Filippo, Alessia Luzzi, Luana Voto, Rebecca Cavagnola, Chiara Elena Tomasinelli, Hellas Cena
Publikováno v:
Frontiers in Nutrition, Vol 10 (2024)
ObjectiveIndividuals with Autism Spectrum Disorder (ASD) often exhibit a low dietary diversity due to food selectivity that leads them to a marked preference for high-energy-density food, exposing them to risk of malnutrition. Despite these aspects,
Externí odkaz:
https://doaj.org/article/00706e7cc5304f6ba3231907baf8061c
Publikováno v:
Italian Journal of Food Safety (2023)
The primary aim of this work is to standardize the procedures for the handling, preparation, and distribution phases of food and beverages in collective catering within National Police structures. Therefore, its purpose is to offer aid for the assess
Externí odkaz:
https://doaj.org/article/bd720a952242455986e394bdeef85bac
Publikováno v:
Lien Social et Politiques, Iss 90 (2023)
Repas végétariens, confessionnels, d’origine locale et/ou biologique, tarifs modulés, inscription des enfants de chômeurs… Les questions associées à la restauration scolaire sont devenues des enjeux de discorde accompagnant la politisation
Externí odkaz:
https://doaj.org/article/6eabe4b6dbef4adf8740c270fb9c087f
Publikováno v:
Biology, Vol 12, Iss 1, p 64 (2022)
Ready-to-eat (RTE) meals produced and served by the catering system still represent one of the major causes of foodborne outbreaks, especially for susceptible consumers. Despite the great progress in food hygiene and safety, the systematic monitoring
Externí odkaz:
https://doaj.org/article/9f49b092775644d4bde8cf93e2f68ebc
Autor:
Chiara Disanto, Giuseppe Celano, Angela Dambrosio, Nicoletta Cristiana Quaglia, Giancarlo Bozzo, Antonio Tritto, Gaetano Vitale Celano
Publikováno v:
Italian Journal of Food Safety, Vol 9, Iss 4 (2021)
Food safety critically reliant on the behaviors adopted by foodservice personnel, involved in various stages of meal preparation, from the supply of raw food materials until its distribution to the consumer. The purpose of this work was to collect in
Externí odkaz:
https://doaj.org/article/3775b0336b7c4fd283e1d8a1429b217f
Akademický článek
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Akademický článek
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Autor:
Vincenzo Marcotrigiano, Giacomo Domenico Stingi, Prudenza Tiziana Nugnes, Sabrina Mancano, Vita Maria Lagreca, Teresa Tarricone, Gerardo Salerno, Pietro Pasquale, Paola Marchet, Giovanni Andrea Sava, Alessandro Citiulo, Monica Tissi, Stefania Oliva, Sandro Cinquetti, Christian Napoli
Publikováno v:
Healthcare; Volume 11; Issue 9; Pages: 1347
Ensuring safe meals with suitable hygienic-sanitary and nutritional features is an essential requirement to guarantee health in different settings. This study aims to evaluate the compliance of collective catering menus adopted in both school canteen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1b03f6477121ea9a28e759c67dec3785
https://hdl.handle.net/11573/1680280
https://hdl.handle.net/11573/1680280
Akademický článek
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