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...

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Shranjeno v:
Bibliografske podrobnosti
izdano v:Nutr Metab Insights
Main Authors: Ford, Amber D, Colby, Sarah E, McElrone, Marissa, Franzen-Castle, Lisa, Olfert, Melissa D, Kattelmann, Kendra K, White, Adrienne A
Format: Artigo
Jezik:Inglês
Izdano: SAGE Publications 2019
Teme:
Original Research
Online dostop: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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