Diet quality is more strongly related to food skills rather than cooking skills confidence: Results from a national cross‐sectional survey-Reference-Cited by-同舟云学术

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Diet quality is more strongly related to food skills rather than cooking skills confidence: Results from a national cross‐sectional survey

Published:2019-10-10 Issue:1 Volume:77 Page:112-120
ISSN:1446-6368
Container-title:Nutrition & Dietetics
language:en
Short-container-title:Nutrition & Dietetics

Author:

Lavelle Fiona¹,Bucher Tamara²³,Dean Moira¹,Brown Hannah M.²³^ORCID,Rollo Megan E.²³,Collins Clare E.²³

Affiliation:

1. Institute for Global Food Security, School of Biological SciencesQueen's University Belfast Belfast UK

2. Nutrition and Dietetics, School of Health Sciences, Faculty of Health and MedicineThe University of Newcastle Newcastle New South Wales Australia

3. Priority Research Centre for Physical Activity and NutritionThe University of Newcastle Newcastle New South Wales Australia

Funder

National Health and Medical Research Council

Publisher

Wiley

Subject

Nutrition and Dietetics

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1747-0080.12583

Reference41 articles.

1. Global nutrition dynamics: the world is shifting rapidly toward a diet linked with noncommunicable diseases

2. Is cooking at home associated with better diet quality or weight-loss intention?

3. Increasing consumption of ultra-processed foods and likely impact on human health: evidence from Brazil

4. The convenience food market in Great Britain: Convenience food lifestyle (CFL) segments

5. Domestic cooking and food skills: A review

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