Khan M A, Rao R M
Crit Rev Food Sci Nutr. 1983;19(2):151-71. doi: 10.1080/10408398309527373.
A review of the nutritional quality of foods served by selected types of foodservices reveals the lack of information in this area. The foodservice industry is growing rapidly with new technological innovations and management practices. However, little effort has been made toward the nutrient quality of foods served by important foodservice operations. Foodservice operations are discussed from the institutional and commercial point of view. Under the institutional type, foodservices in nursing homes, hospitals, schools, colleges, and universities are discussed. Fast foodservices are primarily focused under commercial type of foodservices. Other discussions are based on nutrient contents of foods prepared in quantities. Lack of data pertaining to nutrient content of foods served by foodservice operations is evident.
对特定类型餐饮服务所提供食物的营养质量进行的一项审查显示，该领域缺乏相关信息。随着新技术创新和管理实践的出现，餐饮服务行业正在迅速发展。然而，对于重要餐饮服务运营所提供食物的营养质量，人们所做的努力微乎其微。从机构和商业角度对餐饮服务运营进行了讨论。在机构类型下，讨论了养老院、医院、中小学、学院和大学的餐饮服务。快餐服务主要集中在商业类型的餐饮服务中。其他讨论基于大量制备的食物的营养成分。餐饮服务运营所提供食物的营养成分缺乏相关数据这一点很明显。
