Catering for patients at nutritional risk using in-between meals: an evidence-based multidisciplinary menu planning approach

Research output: Contribution to book/anthology/report/conference proceedingArticle in proceedingResearchpeer-review

Original languageEnglish
Title of host publicationProceedings from 10th International Conference on Culinary Arts and Sciences : July 5‐7th 2017 Aalborg University Copenhagen ‐ Exploring Future Foodscapes
EditorsB. E. Mikkelsen, K. T. Ofei, T. D. O. Tvedebrink, A. Q. Romani, F. Sudzina
Number of pages9
PublisherCaptive Food Studies, AAU
Publication date2017
Pages221-
Publication statusPublished - 2017
Event10th International Conference on Culinary Arts and Sciences 2017: Exploring Future Foodscapes - Aalborg University, Copenhagen, Denmark
Duration: 5 Jul 20177 Jul 2017
Conference number: 10
http://www.capfoods.aau.dk/iccas17/

Conference

Conference10th International Conference on Culinary Arts and Sciences 2017
Number10
LocationAalborg University
CountryDenmark
CityCopenhagen
Period05/07/201707/07/2017
Internet address

Cite this

Mortensen, M. N., Larsen, A. K., Holst, M., Rasmussen, H. H., Skadhauge, L. B., Beermann, T., Høgsted, R. H., & Mikkelsen, B. E. (2017). Catering for patients at nutritional risk using in-between meals: an evidence-based multidisciplinary menu planning approach. In B. E. Mikkelsen, K. T. Ofei, T. D. O. Tvedebrink, A. Q. Romani, & F. Sudzina (Eds.), Proceedings from 10th International Conference on Culinary Arts and Sciences: July 5‐7th 2017 Aalborg University Copenhagen ‐ Exploring Future Foodscapes (pp. 221-). Captive Food Studies, AAU.