Zobrazeno 1 - 10
of 75
pro vyhledávání: '"school cafeteria"'
Autor:
Shalom Emmanuel, Atin Adhikari
Publikováno v:
Journal of the Georgia Public Health Association, Vol 9, Iss 1, Pp 14-24 (2023)
Objective: Cooking emits a huge concentration of indoor air pollutants, including particulate matter (PM). Exposure to PM can lead to long-term adverse respiratory effects among workers engaged in cooking. Only a few studies have measured cooking-rel
Externí odkaz:
https://doaj.org/article/ca1995b2235844f487a5dab951635acd
Publikováno v:
In Journal of Food Protection February 2023 86(2)
Autor:
Maria Blanquer-Genovart, Maria Manera-Bassols, Gemma Salvador-Castell, Oriol Cunillera-Puértolas, Conxa Castell-Abat, Carmen Cabezas-Peña
Publikováno v:
BMC Public Health, Vol 22, Iss 1, Pp 1-17 (2022)
Abstract Background The School Menu Review Programme (PReME) has been offering complimentary revisions of meal plans to all schools in Catalonia since 2006. This study aims to assess the evolution of compliance with PReME’s recommendations in the m
Externí odkaz:
https://doaj.org/article/41f6e3ae0e8242f9a40371cb1c2988c6
Publikováno v:
Journal of Food Protection, Vol 86, Iss 2, Pp 100035- (2023)
Food poisoning outbreaks in schools can affect many students, causing physical and psychological damage and time and economic loss. Fecal indicator bacteria (FIB) have been used to monitor the contamination; however, the detection is time-consuming a
Externí odkaz:
https://doaj.org/article/fde26845ab824165b6c7ffe812501d44
Publikováno v:
International Journal of Contemporary Hospitality Management, 2021, Vol. 33, Issue 4, pp. 1160-1193.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/IJCHM-07-2020-0672
Autor:
Mariusz Chmielewski, Ewa Malinowska
Publikováno v:
Scientific Journal of Gdynia Maritime University, Iss 122 (2022)
The aim of this paper is to present suggestions for optimisation of the process of meal preparation in schools, which would lead to a reduction in the operating costs of the facility and more effective use of the resources in question. As a result of
Externí odkaz:
https://doaj.org/article/b455bfe02dfd46c2bca14cd75b7f9f3e
Publikováno v:
長崎大学経済学部研究年報. 39:47-59
The purpose of this paper is to measure the improvement of food service management operations by TDABC. As a result, this paper clarifies the following (1) TDABC can be applied to high school food service management operations. (2) TDABC can measure
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::e2660ea9922be3bdf0bd7748b7273515
https://nagasaki-u.repo.nii.ac.jp/records/2000032
https://nagasaki-u.repo.nii.ac.jp/records/2000032
Publikováno v:
In The Journal of Pediatrics December 2018 203:273-279
Autor:
Kimberly A. Rollings, Nancy M. Wells
Publikováno v:
BMC Public Health, Vol 18, Iss 1, Pp 1-16 (2018)
Abstract Background Strategies to reduce childhood obesity and improve nutrition include creating school food environments that promote healthy eating. Despite well-documented health benefits of fruit and vegetable (FV) consumption, many U.S. school-
Externí odkaz:
https://doaj.org/article/654dc099860f4f1f8ec1a039604706d8
Autor:
SHAFFER, C. LYNN
Publikováno v:
Appalachian Heritage. Summer2015, Vol. 43 Issue 3, p70-71. 2p.