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Chemical analyses of collective hot meals: nutritional evaluation of the results


Voeding 43(5): 161-166
Chemical analyses of collective hot meals: nutritional evaluation of the results
Hot meals, regarded as the main daily meal, supplied in primary or secondary schools, colleges, hospitals, works canteens, staff restaurants or to private houses (total of 27 distribution points) were analysed on the basis of all ingredients in the menu for at least 1 week, with particular reference to energy value and protein, fat, carbohydrate and salt contents. It was concluded that nutritional value of the meals served was disregarded by some of the caterers.


Accession: 001053580



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