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...

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Main Authors: 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
Formáid: Artigo
Teanga:Inglês
Foilsithe: MDPI AG 2022-04-01
Sraith:Nutrients
Ábhair:
food skills
cooking skills
education
culinary nutrition
Rochtain Ar Líne:https://www.mdpi.com/2072-6643/14/9/1778
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