The impact of a workplace catering initiative on dietary intakes of salt and other nutrients: a pilot study

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dc.contributor.authorGeaney, Fiona
dc.contributor.authorHarrington, Janas M.
dc.contributor.authorFitzgerald, Anthony P.
dc.contributor.authorPerry, Ivan J.
dc.contributor.funderHealth Research Boarden
dc.date.accessioned2013-01-09T12:11:50Z
dc.date.available2013-01-09T12:11:50Z
dc.date.copyright2011
dc.date.issued2011-01
dc.date.updated2012-12-19T16:04:38Z
dc.description.abstractOwing to modern lifestyles, individuals are dependent on out-of-home eating. The catering sector can have a pivotal role in influencing our food choices. The objective of the present study was to examine the impact of a structured catering initiative on food choices in a public sector workplace setting.en
dc.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationGeaney, F., Harrington, J., Fitzgerald, AP., Perry, I. (2011) 'The impact of a workplace catering initiative on dietary intakes of salt and other nutrients: a pilot study'. Public Health Nutrition, 14(8), 1345–1349.en
dc.identifier.doi10.1017/S1368980010003484
dc.identifier.endpage1349en
dc.identifier.issued8en
dc.identifier.journaltitlePublic Health Nutritionen
dc.identifier.startpage1345en
dc.identifier.urihttps://hdl.handle.net/10468/874
dc.identifier.volume14en
dc.language.isoenen
dc.publisherCambridge University Pressen
dc.rights© The Authors 2011en
dc.subjectWorkplace catering initiativeen
dc.subjectHealth promotionen
dc.subjectDietary salt intakeen
dc.subject.lcshNutrition and healthen
dc.titleThe impact of a workplace catering initiative on dietary intakes of salt and other nutrients: a pilot studyen
dc.typeArticle (peer-reviewed)en
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