Yong H Chu
Dados Biográficos
| ID | 6078053 |
|---|---|
| NOME | Yong H Chu |
| PRENOMES | Yong H |
| SOBRENOME | Chu |
| ASSINATURA | CHU Y H |
| AFILIAÇÕES | At the time of this study, Yong H. Chu was with The Ohio State University, Columbus; he is currently with the Department of Health Promotion, Education and Behavior, Arnold School of Public Health, University of South Carolina, Columbia. Edward A. Frongillo and Sonya J. Jones are with the Department of Health Promotion, Education and Behavior, Arnold School of Public Health, University of South Carolina, Columbia. Gail L. Kaye is with the Department of Human Nutrition, College of Education and Human... |
| VERIFICADO | Não |
| TOTAL DE OBRAS | 1 |
| TOTAL DE CITAÇÕES | 8 |
| TOTAL COMO AUTOR | 1 |
| TOTAL COMO EDITOR | 0 |
| PRIMEIRO ANO DE PUBLICAÇÃO | 2009 |
| ANO MAIS RECENTE DE PUBLICAÇÃO | 2009 |
| ÍNDICE H | 1 |
Improving Patrons' Meal Selections Through the Use of Point-of-Selection Nutrition Labels
Objectives. We examined changes in meal selection by patrons of university food-service operations when nutrition labels were provided at the point of selection. Methods. We used a quasi-experimental, single-group, interrupted time-series design to examine daily sales before, during, and after provision of point-of-selection nutrition labels. Piecewise linear regression was employed to examine changes in the average energy content of entrées and …
Improving Patrons' Meal Selections Through the Use of Point-of-Selection Nutrition Labels
Objectives. We examined changes in meal selection by patrons of university food-service operations when nutrition labels were provided at the point of selection. Methods. We used a quasi-experimental, single-group, interrupted time-series design to examine daily sales before, during, and after provision of point-of-selection nutrition labels. Piecewise linear regression was employed to examine changes in the average energy content of entrées and …
Improving Patrons' Meal Selections Through the Use of Point-of-Selection Nutrition Labels
Objectives. We examined changes in meal selection by patrons of university food-service operations when nutrition labels were provided at the point of selection. Methods. We used a quasi-experimental, single-group, interrupted time-series design to examine daily sales before, during, and after provision of point-of-selection nutrition labels. Piecewise linear regression was employed to examine changes in the average energy content of entrées and …
Artificial Intelligence (1 obras) · Artificial Intelligence (1 obras) · Computer Science (1 obras) · Consumer Attitudes and Food Labeling (1 obras) · Food Safety and Hygiene (1 obras) · Internal Medicine (1 obras) · Internal Medicine (1 obras) · Mathematics (1 obras) · Meal (1 obras) · Medicine (1 obras)