Healthier side dishes at restaurants: an analysis of children's perspectives, menu content, and energy impacts.

Anzman-Frasca, Stephanie.
Dawes, Franciel.
Sliwa, Sarah.
Dolan, Peter R.
Nelson, Miriam E.
Washburn, Kyle.
Economos, Christina D.
2014

Background: Children consume restaurant-prepared foods at high rates, suggesting that interventions and policies targeting consumption of these foods have the potential to improve diet quality and attenuate excess energy intake. One approach to encouraging healthier dietary intake in restaurants is to offer fruits and vegetables (FV) as s... read more

Permanent URL
http://hdl.handle.net/10427/010079
Original publication
Anzman-Frasca, Stephanie, Franciel Dawes, Sarah Sliwa, Peter R. Dolan, Miriam E. Nelson, Kyle Washburn, and Christina D. Economos. "Healthier side dishes at restaurants: an analysis of children's perspectives, menu content, and energy impacts." International Journal of Behavioral Nutrition and Physical Activity 11, no. 1 (12, 2014): 1-12.
ID: tufts:17494
To Cite: DCA Citation Guide
Usage: Detailed Rights