Promoting South African Indigenous and Cultural Foods through Contemporary Menu Adaptations - A Case Study

Autor: Hennie Fisher

Publikováno v: African Journal of Hospitality, Tourism and Leisure, Vol 11, Iss SE2, Pp 1685-1697 (2022)

The food service industry is an integral part of tourism both locally and globally, producing billions of meals annually ranging from take-outs to gourmet meals. Tourists returning to travel post-COVID-19 may be more discerning, making the promotion

Externí odkaz: https://doaj.org/article/867d540b39084ffa965dc9b622aedcdf

The Availability of Culturally Preferred Fruits, Vegetables and Whole Grains in Corner Stores and Non-Traditional Food Stores

Autor: Mary O. Hearst, Kathleen M. Lenk, Caitlin E. Caspi, Melissa N. Laska, Jade Yang, Samantha Friedrichsen

Publikováno v: International Journal of Environmental Research and Public Health, Vol 18, Iss 5030, p 5030 (2021)
International Journal of Environmental Research and Public Health
Volume 18
Issue 9

Chronic health inequities for communities of color is partially attributed to a lack of healthy preferred food access. This manuscript explores whether corner stores and non-traditional food stores stock fruits, vegetables and whole grain foods that

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8820ea7a9b0134a65d5e8d6be41e79f8
https://www.mdpi.com/1660-4601/18/9/5030

Guide to Common Cultural Foods (Book).

Autor: Procter, Sandy, Toy, Nakry, Mercado, Nelly

Publikováno v: Journal of Nutrition Education & Behavior. Jul/Aug2002, Vol. 34 Issue 4, p234. 2p. 1 Black and White Photograph.

Educational Materials in Review: BOOKS.

Autor: Kloppenburg, Jack R., Kreunen, Julie

Publikováno v: Journal of Nutrition Education. Nov/Dec2000, Vol. 32 Issue 6, p355. 2p. 1 Black and White Photograph.

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