How cooks navigate nutrition, hunger and care in public-sector foodservice settings. [electronic resource]
Producer: 20161223Description: 946-54 p. digitalISSN:- 1475-2727
- Adolescent
- Adult
- Aged
- Cooking
- Diet, Healthy
- Dietary Proteins -- administration & dosage
- Drinking Water
- Evaluation Studies as Topic
- Female
- Food Preferences
- Food Services
- Fruit
- Humans
- Hunger
- Institutional Management Teams
- Male
- Menu Planning
- Middle Aged
- New York City
- Nutrition Policy
- Nutritional Status
- Nutritive Value
- Public Sector
- Vegetables
- Whole Grains
- Young Adult
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't
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