Open AccessQuality of Meals Consumed by US Adults at Full-Service and Fast-Food Restaurants, 2003–2016: Persistent Low Quality and Widening Disparities
Author(s) -
Junxiu Liu,
Colin D. Rehm,
Renata Micha,
Dariush Mozaffarian
Publication year - 2019
Publication title -
journal of nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.463
H-Index - 265
eISSN - 1541-6100
pISSN - 0022-3166
DOI - 10.1093/jn/nxz299
Subject(s) - quality (philosophy) , environmental health , food science , food quality , food service , business , medicine , gerontology , marketing , biology , physics , quantum mechanics
Meals from full-service restaurants (FS) and fast-food restaurants (FF) are an integral part of US diets, but current levels and trends in consumption, healthfulness, and related sociodemographic disparities are not well characterized.
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