A Six-Week Cooking Program of Plant-Based Recipes Improves Food Security, Body Weight, and Food Purchases for Food Pantry Clients
Author:
Publisher
Informa UK Limited
Subject
Public Health, Environmental and Occupational Health,Nutrition and Dietetics,Health(social science)
Link
http://www.tandfonline.com/doi/pdf/10.1080/19320248.2012.758066
Reference33 articles.
1. Is Price a Barrier to Eating More Fruits and Vegetables for Low-Income Families?
2. Socioeconomic variations in women's diets: what is the role of perceptions of the local food environment?
3. Examining Energy Density: Comments on Diet Quality, Dietary Advice, and the Cost of Healthful Eating
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