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Promoting healthy and sustainable diets through food service interventions in university settings: a scoping review.

IF 2.2 Q3 NUTRITION & DIETETICS
BMC Nutrition Pub Date : 2025-09-15 DOI:10.1186/s40795-025-01158-3
Suzie Kratzer, Melissa A Theurich, Theresa Mareis, Simone Proebstl, Nicole Holliday, Sebrina Yan, Anna Leibinger, Ina Monsef, Leonie Bach, Daniela Rincón Camargo, Lukas Schwingshackl, Aline Simonetti, Monika Hartmann, Dominic Lemken, Peter von Philipsborn
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通过大学环境中的食品服务干预促进健康和可持续饮食：范围审查。
本文章由计算机程序翻译，如有差异，请以英文原文为准。
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来源期刊
BMC Nutrition
BMC Nutrition Medicine-Public Health, Environmental and Occupational Health
CiteScore
2.80
自引率
0.00%
发文量
131
审稿时长
15 weeks
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