Promotion of Functional Foods in a School Context: Evaluation of Food Education Sessions Involving Cooking Skills-Reference-Cited by-同舟云学术

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Promotion of Functional Foods in a School Context: Evaluation of Food Education Sessions Involving Cooking Skills

Published:2023-03-15 Issue: Volume: Page:1-13
ISSN:1542-8052
Container-title:Journal of Culinary Science & Technology
language:en
Short-container-title:Journal of Culinary Science & Technology

Author:

Oliveira Leandro¹^ORCID,Sousa Francisco²³^ORCID,Silveira Maria Graça da⁴⁵^ORCID

Affiliation:

1. CBIOS, Universidade Lusófona’s Research Center for Biosciences & Health Technologies, Lisbon, Portugal

2. Faculty of Social and Human Sciences of the University of the Azores, Ponta Delgada, Portugal

3. CICS.NOVA, Interdisciplinary Center of Social Sciences (Pole of the University of the Azores), Ponta Delgada, Portugal

4. Faculty of Agrarian Sciences and the Environment of University of the Azores, Azores, Portugal

5. Center of Biotechnology of the Azores, Azores, Portugal

Funder

Calouste Gulbenkian Foundation

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/15428052.2023.2191877

Reference49 articles.

1. Functional Food Consumption and Its Physiological Effects

2. Re-thinking functional food development through a holistic approach

3. Relevance of functional foods in the Mediterranean diet: the role of olive oil, berries and honey in the prevention of cancer and cardiovascular diseases

4. A Review of Experiential School-Based Culinary Interventions for 5–12-Year-Old Children

5. Algae as Nutritional and Functional Food Sources

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