Using Sensory Science to Evaluate Consumer Acceptance of Recipes in a Nutrition Education Intervention for Limited Resource Populations
Author:
Publisher
Elsevier BV
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
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1. Sensory-Informed Evaluation Method for Use With Peer Educators of Nutrition Education Programs;Journal of Nutrition Education and Behavior;2023-11
2. Impact of Recipe Cards and Nutrition Tips on Produce Selection in a Food Pre-Ordering Program;Journal of Hunger & Environmental Nutrition;2022-09-13
3. Application of a sensory evaluation methodology for recipes utilized in federal nutrition education programs;Journal of Sensory Studies;2022-05-14
4. Sensory evaluation of new recipes for Supplemental Nutrition Assistance Program Education ( SNAP‐Ed ) informs consumer acceptance and recipe development needs;Journal of Sensory Studies;2021-12-29
5. Social and cultural influences on food choices: A review;Critical Reviews in Food Science and Nutrition;2021-01-11
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