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Eating Out. Social Differentiation, Consumption and Pleasure 下馆子。社会分化、消费与快乐
Food Service Technology Pub Date : 2008-06-28 DOI: 10.1046/j.1471-5740.2001.00007.x
Alan Warde, Lydia Martens
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引用次数: 491
Editor's comment 编者评论
Food Service Technology Pub Date : 2008-06-28 DOI: 10.1046/j.1471-5740.2001.0009b.x
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引用次数: 0
Creating new product concepts for foodservice – the role of conjoint measurement to identify promising product features 为餐饮服务创造新的产品概念-联合测量的作用，以确定有前景的产品特性
Food Service Technology Pub Date : 2008-06-28 DOI: 10.1046/j.1471-5740.2001.00004.x
Howard Moskowitz
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引用次数: 16
Cookbooks as a social and historical document. A Scottish case study 烹饪书作为一种社会和历史文献。苏格兰案例研究
Food Service Technology Pub Date : 2008-06-28 DOI: 10.1046/j.1471-5740.2001.00002.x
Janet Mitchell
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引用次数: 18
Comment #2 评论# 2
Food Service Technology Pub Date : 2008-06-28 DOI: 10.1046/j.1471-5740.2001.0012c.x
Armand V. Cardello Dr
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引用次数: 0
Comment #1 评论# 1
Food Service Technology Pub Date : 2008-06-28 DOI: 10.1046/j.1471-5740.2001.0012b.x
David H Lyon Mr
{"title":"Comment #1","authors":"David H Lyon Mr","doi":"10.1046/j.1471-5740.2001.0012b.x","DOIUrl":"https://doi.org/10.1046/j.1471-5740.2001.0012b.x","url":null,"abstract":"","PeriodicalId":100547,"journal":{"name":"Food Service Technology","volume":"1 2","pages":"78-79"},"PeriodicalIF":0.0,"publicationDate":"2008-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1046/j.1471-5740.2001.0012b.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"137973093","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Spices and Seasonings (A Food Technology Handbook). Second edition 香料和调味料(食品技术手册)。第二版
Food Service Technology Pub Date : 2008-06-28 DOI: 10.1046/j.1471-5740.2001.00017.x
D. Tainter, A. Grenis, Rebecca Norwat
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引用次数: 7
The nutritional content of male prisoners' diet in the UK 英国男性囚犯饮食的营养成分
Food Service Technology Pub Date : 2008-06-28 DOI: 10.1046/j.1471-5740.2001.00003.x
John S. A. Edwards, Audrey Edwards, William G. Reeve
{"title":"The nutritional content of male prisoners' diet in the UK","authors":"John S. A. Edwards,&nbsp;Audrey Edwards,&nbsp;William G. Reeve","doi":"10.1046/j.1471-5740.2001.00003.x","DOIUrl":"10.1046/j.1471-5740.2001.00003.x","url":null,"abstract":"<p>The Prison Catering Service has changed from a Ration Scale to a pre-select menu system as the basis for providing prisoners' meals. The purpose of this research was to ascertain how this may have affected male prisoners' nutritional intake. Using a modified visual estimation technique, the dietary intake of 506 prisoners (mean age 35 years, height 1.77 m and weight 78.03 kg) in eight prisons was estimated for a 24-h period. Results show that overall, the mean nutrient intake from food provided by HM Prisons (2561 kcal; 10.77 MJ) fell within current recommendations. However, in four prisons, energy intake was below the recommendations as were a small number of micronutrients (vitamin A, vitamin B<sub>2</sub>, vitamin C and calcium, one prison each; and vitamin D, in all prisons) from the food provided. The mean percentage of energy provided from total fat (36%) was just in excess of the recommendation of 35% and similar to the National average. There is little evidence to suggest that the ‘new’ system has any detrimental effects on prisoners' nutritional intake.</p>","PeriodicalId":100547,"journal":{"name":"Food Service Technology","volume":"1 1","pages":"25-33"},"PeriodicalIF":0.0,"publicationDate":"2008-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1046/j.1471-5740.2001.00003.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72679746","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 14
Comment #3 评论# 3
Food Service Technology Pub Date : 2008-06-28 DOI: 10.1046/j.1471-5740.2001.0012d.x
Allan Bremner Professor
{"title":"Comment #3","authors":"Allan Bremner Professor","doi":"10.1046/j.1471-5740.2001.0012d.x","DOIUrl":"https://doi.org/10.1046/j.1471-5740.2001.0012d.x","url":null,"abstract":"","PeriodicalId":100547,"journal":{"name":"Food Service Technology","volume":"1 2","pages":"81-83"},"PeriodicalIF":0.0,"publicationDate":"2008-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1046/j.1471-5740.2001.0012d.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"137973091","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
EUROPAIN 2002 EUROPAIN 2002
Food Service Technology Pub Date : 2008-06-28 DOI: 10.1046/j.1471-5740.2001.00023.x
{"title":"EUROPAIN 2002","authors":"","doi":"10.1046/j.1471-5740.2001.00023.x","DOIUrl":"https://doi.org/10.1046/j.1471-5740.2001.00023.x","url":null,"abstract":"","PeriodicalId":100547,"journal":{"name":"Food Service Technology","volume":"1 3-4","pages":"185"},"PeriodicalIF":0.0,"publicationDate":"2008-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1046/j.1471-5740.2001.00023.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"137709568","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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