Development of the Cook-Ed<sup>TM</sup> Matrix to Guide Food and Cooking Skill Selection in Culinary Education Programs That Target Diet Quality and Health

Culinary education programs are generally designed to improve participants’ food and cooking skills, with or without consideration to influencing diet quality or health. No published methods exist to guide food and cooking skills’ content priorities within culinary education programs that target imp...

Descrizione completa

Salvato in:
Dettagli Bibliografici
Autori principali: Roberta C. Asher, Tammie Jakstas, Fiona Lavelle, Julia A. Wolfson, Anna Rose, Tamara Bucher, Moira Dean, Kerith Duncanson, Klazine van der Horst, Sonja Schonberg, Joyce Slater, Leanne Compton, Roslyn Giglia, Sandra Fordyce-Voorham, Clare E. Collins, Vanessa A. Shrewsbury
Natura: Artigo
Lingua:Inglês
Pubblicazione: MDPI AG 2022-04-01
Serie:Nutrients
Soggetti:
food skills
cooking skills
education
culinary nutrition
Accesso online:https://www.mdpi.com/2072-6643/14/9/1778
Tags: Aggiungi Tag
Nessun Tag, puoi essere il primo ad aggiungerne! !

Documenti analoghi