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Cooking Frequency Associated With Dietary Quality in iCook-4H Youth Participants at Baseline
BACKGROUND: Increased intakes of ready-made and fast foods paralleled with decreased homemade food consumption have been associated with increased rates of obesity. Researchers have shown associations between cooking self-efficacy (SE) and cooking frequency (CF) with dietary quality and weight statu...
Αποθηκεύτηκε σε:
| Τόπος έκδοσης: | Nutr Metab Insights |
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| Κύριοι συγγραφείς: | , , , , , , |
| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
SAGE Publications
2019
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| Θέματα: | |
| Διαθέσιμο Online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6484674/ https://ncbi.nlm.nih.gov/pubmed/31168293 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1177/1178638819836790 |
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