The CENTS program: promoting healthy eating by addressing perceived barriers-Reference-Cited by-同舟云学术

The CENTS program: promoting healthy eating by addressing perceived barriers

Published:2021-12-01 Issue: Volume: Page:1-19
ISSN:0887-0446
Container-title:Psychology & Health
language:en
Short-container-title:Psychology & Health

Author:

Wright Robert R.¹,Shuai Jack¹²,Maldonado Yovanny¹³,Nelson Caleb¹

Affiliation:

1. Department of Psychology, Brigham Young University – Idaho, Rexburg, ID, USA

2. Department of Psychology, University of Toledo, Toledo, OH, USA

3. Department of Human Performance, Minnesota State University, Mankato, MN, USA

Funder

Brigham Young University-Idaho

Publisher

Informa UK Limited

Subject

Public Health, Environmental and Occupational Health,Applied Psychology,Management Science and Operations Research,Mechanical Engineering,Energy Engineering and Power Technology

Link

https://www.tandfonline.com/doi/pdf/10.1080/08870446.2021.2011281

Reference35 articles.

1. Identifying perceived barriers and enablers of healthy eating in college students in Hawai’i: a qualitative study using focus groups

2. Effect of an intervention mapping approach to promote the consumption of fruits and vegetables among young adults in junior college: A quasi-experimental study

3. Changing behaviors to prevent noncommunicable diseases

4. ChooseMyPlate. (2020). Dietary guidelines for Americans 2015–2020. Retrieved October 10, 2020 from https://www.choosemyplate.gov/eathealthy/dietary-guidelines

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