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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...
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| Publicado no: | Nutr Metab Insights |
|---|---|
| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
SAGE Publications
2019
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| Assuntos: | |
| Acesso em linha: | 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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