A Teaching Kitchen Program Improves Employee Micronutrient and Healthy Dietary Consumption

Objective: To measure changes in micronutrient adequacy and diet quality in healthcare and university employees who underwent a 10-week teaching kitchen program. Methods: Thirty-eight healthcare and university employees participated in a 10-week teaching kitchen program. Twenty-seven completed self-...

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Hlavní autoři:	Miranda A Moore, Benjamin A Cousineau, Krystyna Rastorguieva, Jonathan P Bonnet, Sharon H Bergquist
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	SAGE Publishing 2023-03-01
Edice:	Nutrition and Metabolic Insights
On-line přístup:	https://doi.org/10.1177/11786388231159192
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