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...

全面介紹

Na minha lista:
書目詳細資料
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
格式: Artigo
語言:Inglês
出版: MDPI AG 2022-04-01
叢編:Nutrients
主題:
food skills
cooking skills
education
culinary nutrition
在線閱讀:https://www.mdpi.com/2072-6643/14/9/1778
標簽: 添加標簽
沒有標簽, 成為第一個標記此記錄!

相似書籍