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What, How and Where They Eat: Results from a Portuguese company's Employees

Lima, PM; Boleta, A; Enes, H; Pereira, I; Pereira, R; Pereira, J; Simões, H; Rocha, Ada

Background The workplace is recognized by the World Health Organization as suitable for health promotion, as it can contribute to the reduction of harmful lifestyles, promoting the development of enterprises and, in turn, economic growth. The purpose of this study was to characterize eating habits and determinants of food consumption from a Portuguese company of employees. Methods: To characterize the nutrition...

Date: 2024   |   Origin: Repositório Aberto da Universidade do Porto
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