The nutriRECIPE-Index – development and validation of a nutrient-weighted index for the evaluation of recipes
Abstract Background Our objective was to develop a nutrient-based index for evaluating and improving menus in public catering. The nutriRECIPE-Index comprises 24 nutrients and nutrient groups. In developing the index, the following steps were included: setting the goals of the index, nutrient select...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
BMC
2021-11-01
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| Series: | BMC Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1186/s40795-021-00483-7 |
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