A Quantitative Assessment of Changes in the Consumer Nutrition Environments of New York City Hispanic Caribbean Restaurants During the COVID-19 Pandemic
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DOI: 10.1093/cdn/nzab029_021
Abstract: Abstract Objectives (1) Examine changes in healthy food availability among Hispanic Caribbean restaurants (HCR) in response to COVID-19. (2) Assess the association between changes and restaurant type. Methods A random sample of HCRs (n =… read more here.
Keywords: hispanic caribbean; quantitative assessment; assessment changes; restaurant type ... See more keywords