Reduced salt content of school restaurants lunches through coordinated interventions by a health network with kitchen staff an d industrial food suppliers.

Jean-Claude Desport; Aurélie Baptiste; C. Villemonteix; Lucile Darthou-Pouchard; Céline Soulefour; M. Guitard; Simon de Magalhaes; Valérie Javerliat; C. Bachelerie; Clotilde Jalladeau; A. Lecointre; Philippe Fayemendy; Pierre Jésus

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Reduced salt content of school restaurants lunches through coordinated interventions by a health network with kitchen staff an d industrial food suppliers.

Jean-Claude Desport ^{1, 2} Aurélie Baptiste ¹ C. Villemonteix ¹ Lucile Darthou-Pouchard ¹ Céline Soulefour ¹ M. Guitard ¹ Simon de Magalhaes Valérie Javerliat C. Bachelerie Clotilde Jalladeau A. Lecointre Philippe Fayemendy ^{2, 1} Pierre Jésus ^{2, 1}

1 Service d'Hépato-Gastro-Entérologie et Nutrition [CHU Limoges]

2 NET - Neuroépidémiologie Tropicale

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Sciences du Vivant [q-bio] / Santé publique et épidémiologie

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https://hal-unilim.archives-ouvertes.fr/hal-02389026
Contributeur : Elisabeth Grelier Connectez-vous pour contacter le contributeur
Soumis le : lundi 2 décembre 2019 - 11:59:20
Dernière modification le : mercredi 20 octobre 2021 - 01:31:13

Reduced salt content of school restaurants lunches through coordinated interventions by a health network with kitchen staff an d industrial food suppliers.

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Reduced salt content of school restaurants lunches through coordinated interventions by a health network with kitchen staff an d industrial food suppliers.

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