Impact and evaluation of an online culinary nutrition course for health, education and industry professionals to promote vegetable knowledge and consumption-Reference-Cited by-同舟云学术

Impact and evaluation of an online culinary nutrition course for health, education and industry professionals to promote vegetable knowledge and consumption

Published:2022-11-20 Issue: Volume: Page:
ISSN:0952-3871
Container-title:Journal of Human Nutrition and Dietetics
language:en
Short-container-title:J Human Nutrition Diet

Author:

Asher Roberta C.¹²,Clarke Erin D.¹²,Bucher Tamara²³,Shrewsbury Vanessa A.¹²,Roberts Steven⁴,Collins Clare E.¹²^ORCID

Affiliation:

1. School of Health Sciences, College of Health Medicine and Wellbeing Callaghan Australia

2. Food and Nutrition Research Program, Hunter Medical Research Institute New Lambton Heights NSW Australia

3. School of Environmental and Life Sciences, College of Engineering Science and Environment Callaghan Australia

4. Rijk Zwaan Australia Pty. Ltd Daylesford Australia

Publisher

Wiley

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jhn.13109

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3. Increasing fruit and vegetable variety over time is associated with lower 15‐year healthcare costs: results from the Australian longitudinal study on women's health;Baldwin JN;Nutrients,2021

4. Deloitte Access Economics Horticulture Innovation Australia Limited. The impact of increasing vegetable consumption on health expenditure.2016(cited 2019 Jul 1]. Available from:https://www2.deloitte.com/content/dam/Deloitte/au/Documents/Economics/deloitte-au-economics-increasing-vegetable-consumption-health-expenditure-impact-040716.pdf

5. The influence of socio‐demographic, psychological and knowledge‐related variables alongside perceived cooking and food skills abilities in the prediction of diet quality in adults: a nationally representative cross‐sectional study;McGowan L;Int J Behav Nutr Phys Act,2016

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