Food Preparation Knowledge and Attitudes of Young Adults
Author:
Publisher
Ovid Technologies (Wolters Kluwer Health)
Subject
Nutrition and Dietetics
Reference8 articles.
1. Nutrition Intervention Group Program based on Preaction-stage–oriented Change Processes of the Transtheoretical Model Promotes Long-term Reduction in Dietary Fat Intake
2. The state of cooking in England: the relationship of cooking skills to food choice
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1. The Eating and Food Literacy Behaviors Questionnaire Has the Capacity to Distinguish Between Food Literacy Scores of Students Enrolled in Senior-Level Nutrition Classes Compared With Those Students Registered in Other Academic Courses Attending a University in the Southeastern United States;Journal of the Academy of Nutrition and Dietetics;2023-11
2. New measures to assess the “Other” three pillars of food security–availability, utilization, and stability;International Journal of Behavioral Nutrition and Physical Activity;2023-04-26
3. Community-Based Participatory Research: Partnering with College Students to Develop a Tailored, Wellness-Focused Intervention for University Campuses;International Journal of Environmental Research and Public Health;2022-12-06
4. Effect of Cooking Classes on Healthy Eating Behavior Among College Students;Topics in Clinical Nutrition;2020-01
5. Perceptions of Cooking Education among High School Students;Family and Consumer Sciences Research Journal;2019-04-10
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