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...

Descripció completa

Guardat en:
Dades bibliogràfiques
Publicat a:Prev Med Rep
Autors principals: Geaney, F., Fitzgerald, S., Harrington, J.M., Kelly, C., Greiner, B.A., Perry, I.J.
Format: Artigo
Idioma:Inglês
Publicat: Elsevier 2015
Matèries:
Regular Article
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC4721350/
https://ncbi.nlm.nih.gov/pubmed/26844058
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.pmedr.2014.11.008
Etiquetes: Afegir etiqueta
Sense etiquetes, Sigues el primer a etiquetar aquest registre!

Ítems similars