The perceptions of food service staff in a nursing home on an upcoming transition towards a healthy and sustainable food environment: a qualitative study

被引：0
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作者：
Femke A. Hoefnagels
Olga N. Patijn
Marieke J. G. Meeusen
Marieke C. E. Battjes-Fries
机构：
[1] Louis Bolk Institute,Department of Health and Nutrition
[2] University of Twente,Department IxD
[3] Wageningen University & Research,Wageningen Economic Research
来源：
BMC Geriatrics | / 23卷
关键词：
Transition; Sustainable; Healthy; Food Environment; Nursing home; Qualitative research; Barriers; Facilitators;
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