Evaluation of Food Offerings for Workers in Commercial Foodservices from the Perspective of Healthiness and Sustainability
Widespread food insecurity and obesity co-occurred with menus characterized by excessive lipids, sodium, and beef-driven impacts. The findings highlight that health and sustainability outcomes depend on both menu quality and social context, necessitating integrated, multidimensional policies.
Authors
- Priscilla Moura Rolim (ORCID: https://orcid.org/0000-0002-3847-5744)
- Maria Izabel de Oliveira Silva
- Tatiane de Gois Santos
- Maria Luísa Meira Faustino
- Thaís de Gois Santos Marinho
- Ingrid Wilza Leal Bezerra
Institutions
- Universidade Federal do Rio Grande do Norte (BR)
Publication Details
- Journal
- International Journal of Environmental Research and Public Health
- Published
- 2026-01-02
- DOI
- https://doi.org/10.3390/ijerph23010071
- Primary Topic
- Food Security and Health in Diverse Populations
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- Coordenação de Aperfeiçoamento de Pessoal de Nível Superior