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Educating restaurant owners and cooks to lower their own sodium intake is a potential strategy for reducing the sodium contents of restaurant foods: a small-scale pilot study in South Korea
Sohyun Park, Heeseung Lee, Dong-il Seo, Kwang-hwan Oh, Taik Gun Hwang, Bo Youl Choi
Nutr Res Pract.2016;10(6):635-640. Published online 2016 November 10
DOI: http://dx.doi.org/10.4162/nrp.2016.10.6.635
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Student feedback to improve the United States Department of Agriculture Fresh Fruit and Vegetable Program
Yi-Chun Lin, Alyce D. Fly
Nutr Res Pract.2016;10(3):321-327. Published online 2016 April 15
DOI: http://dx.doi.org/10.4162/nrp.2016.10.3.321
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