Work

An exploration of customers’ perceptions, preferences, experiences, and feasibility of offering standardized portions in restaurants

Year: 2023

Type: article

Source: International Journal of Gastronomy and Food Science

DOI: 10.1016/j.ijgfs.2023.100829

Authors: Titilola Labisi, Melissa Preciado, Allison Voorhees, Amorette Castillo, Kelly Lopez, Christina Economos, Mary Story, Deborah A. Cohen

Institutions: Kaiser Permanente, Tufts University, Duke University

Language: English

Topic: Nutrition, Health and Food Behavior

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Good health and well-being

Open Access status: bronze

Funder: National Heart, Lung, and Blood Institute

Award: Standardizing Portion Sizes

OpenAlex ID: W4388268014

FWCI: 0.959

Cites: 24

Cited by: 6

Related to: 10