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Management of Sodium-reduced Meals at Worksite Cafeterias: Perceptions, Practices, Barriers, and Needs among Food Service Personnel

机译：在工作场所食堂管理低钠餐：餐饮服务人员的观念，做法，障碍和需求

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Lee Jounghee; Park Sohyun;
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1. Consumer attitudes, barriers, and meal satisfaction associated with sodium-reduced meal intake at worksite cafeterias [J] . Lee Jounghee, Park Sohyun Nutrition Research and Practice . 2015,第6期

机译：在工作场所食堂，与减少钠摄入量相关的消费者态度，障碍和用餐满意度
2. Implementing healthier foodservice guidelines in hospital and federal worksite cafeterias: barriers, facilitators and keys to success [J] . Pitts S. B. Jilcott, Graham J., Mojica A., Journal of human nutrition and dietetics . 2016,第6期

机译：在医院和联邦工作场所食堂实施更健康的餐饮服务准则：障碍，促进者和成功的关键
3. Clinical nutrition and foodservice personnel in teaching hospitals have different perceptions of total quality management performance. [J] . Chong Y, Unklesbay N, Dowdy R Journal of the American Dietetic Association . 2000,第9期

机译：教学医院的临床营养和食品服务人员对总体质量管理绩效的看法不同。
4. Training personnel of official food safety control services (Prepared by the Ministry of Agriculture, Food, Fisheries and Rural Affairs - National School of Veterinary Services, France) [C] . anonymous Food and Agriculture Organization of the United Nations/World Health Organization Global Forum of Food Safety Regulators . 2005

机译：培训人员官方食品安全控制服务（由农业部，食品，渔业和农村事务部编写 - 法国兽医学院）
5. DEVELOPMENT AND VALIDATION OF A CAFETERIA SYSTEM TO ASSESS FACULTY PERCEPTIONS OF INSTRUCTIONAL DEVELOPMENT SERVICES AT FOUR YEAR HIGHER EDUCATION INSTITUTIONS [D] . EVANS, ALAN DEAN 1981

机译：评估四年制高等学校对开发性服务的态度认知的安全系统的开发和验证
6. Management of Sodium-reduced Meals at Worksite Cafeterias: Perceptions Practices Barriers and Needs among Food Service Personnel [O] . Jounghee Lee, Sohyun Park 2016

机译：在工作场所食堂管理低钠餐：餐饮服务人员的观念做法障碍和需求
7. Consumer attitudes, barriers, and meal satisfaction associated with sodium-reduced meal intake at worksite cafeterias [O] . Jounghee Lee, Sohyun Park 2015

机译：与钠膳食摄入的消费者态度，障碍和膳食满意度在工地购物群

Management of Sodium-reduced Meals at Worksite Cafeterias: Perceptions, Practices, Barriers, and Needs among Food Service Personnel

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