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Comparison of buffet and à la carte serving at worksite canteens on nutrient intake and fruit and vegetable consumption
2007
Public Health Nutrition
Objective: To evaluate the nutritional composition of worksite canteen lunches and to examine the impact of two meal serving systems on employee intake, i.e. buffet style with a fixed price for a varied number of dishes and à la carte style with a separate price for each item on the menu. Design: Laboratory technicians observed employees' food selection and collected identical dishes. Food items were weighed separately to calculate the content of fruit and vegetables. The content of protein,
doi:10.1017/s1368980007246610
pmid:17288627
fatcat:pr5av2ltd5glveyc6ajtphswai