Massive open online nutrition and cooking course for improved eating behaviors and meal composition-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Massive open online nutrition and cooking course for improved eating behaviors and meal composition

Published:2015-12 Issue:1 Volume:12 Page:
ISSN:1479-5868
Container-title:International Journal of Behavioral Nutrition and Physical Activity
language:en
Short-container-title:Int J Behav Nutr Phys Act

Author:

Adam Maya,Young-Wolff Kelly C.,Konar Ellen,Winkleby Marilyn

Funder

Stanford Vice Provost for Online Learning

Stanford Clinical and Translational Science Award

Publisher

Springer Science and Business Media LLC

Subject

Nutrition and Dietetics,Physical Therapy, Sports Therapy and Rehabilitation,Medicine (miscellaneous)

Link

http://link.springer.com/content/pdf/10.1186/s12966-015-0305-2

Reference40 articles.

1. Moodie R, Stuckler D, Monteiro C, Sheron N, Neal B, Thaksaphon T, et al. Profits and pandemics: prevention of harmful effects of tobacco, alcohol, and ultra-processed food and drink industries. Lancet. 2013;381(9867):670–9.

2. Monteiro CA, Levy RB, Claro RM, de Castro IRR, Cannon G. Increasing consumption of ultra-processed foods and likely impact on human health: evidence from Brazil. Public Health Nutr. 2011;14(01):5–13.

3. Nestle M. Food politics: How the food industry influences nutrition and health. Vol 3. Berkeley, CA: Univ of California Press; 2013.

4. Ha EJ, Caine-Bish N. Interactive introductory nutrition course focusing on disease prevention increased whole-grain consumption by college students. J Nutr Educ Behav. 2011;43(4):263–7.

5. Cohen NL, Carbone ET, Beffa-Negrini PA. The design, implementation, and evaluation of online credit nutrition courses: a systematic review. J Nutr Educ Behav. 2011;43(2):76–86.

Cited by 49 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Influencing the nutritional quality of grocery purchases: A randomized trial to evaluate the impact of a social norm-based behavioral intervention with and without a loss-framed financial incentive;Food Policy;2024-05

2. An online qualitative study exploring wants and needs for a cooking programme during pregnancy in the UK and Ireland;Journal of Human Nutrition and Dietetics;2024-04-12

3. Cultivating Healthier Habits: The Impact of Workplace Teaching Kitchens on Employee Food Literacy;Nutrients;2024-03-16

4. Explaining trace‐based learner profiles with self‐reports: The added value of psychological networks;Journal of Computer Assisted Learning;2024-03-04

5. Australian adults cooked more and tried new recipes during COVID-19 restrictions and lockdowns;Appetite;2024-02

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3