Nutrition knowledge, diet quality and hypertension in a working population

Objective: To examine if employees with higher nutrition knowledge have better diet quality and lower prevalence of hypertension. Method: Cross-sectional baseline data were obtained from the complex workplace dietary intervention trial, the Food Choice at Work Study. Participants included 828 random...

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Hlavní autoři:	F. Geaney, S. Fitzgerald, J.M. Harrington, C. Kelly, B.A. Greiner, I.J. Perry
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Elsevier 2015-01-01
Edice:	Preventive Medicine Reports
Témata:	Diet Workplace Knowledge Nutrition assessment Hypertension Cross-sectional study
On-line přístup:	http://www.sciencedirect.com/science/article/pii/S2211335515000078
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