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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...
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| Publicado no: | Prev Med Rep |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Elsevier
2015
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| Assuntos: | |
| Acesso em linha: | 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 |
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