Application of the new nutritional consensus to the catering industry
Rob Silverstone
(Senior Lecturer in Food and
Nutrition, Brighton University, UK.)
891
Abstract
A significant achievement of the past decade has been the emergence of a consensus on what contributes the optimum dietary intake for the population at large. A research project was conducted – utilizing recipe development, nutritional analysis and sensory evaluation – to ascertain effective means of applying this consensus to practical catering operations.
Keywords
Citation
Silverstone, R. (1995), "Application of the new nutritional consensus to the catering industry", British Food Journal, Vol. 97 No. 5, pp. 16-22. https://doi.org/10.1108/00070709510091038
Publisher
:MCB UP Ltd
Copyright © 1995, MCB UP Limited