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Perceptions of ‘Home Cooking’: A Qualitative Analysis from the United Kingdom and United States

Cooking at home is likely to be associated with benefits to diet and health. However, the nuanced perceptions and practices linked to different types of cooking are not yet fully understood. This research aimed to explore the specific concept of ‘home cooking’, using qualitative research from the UK...

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Publicado en:Nutrients
Main Authors: Mills, Susanna D.H., Wolfson, Julia A., Wrieden, Wendy L., Brown, Heather, White, Martin, Adams, Jean
Formato: Artigo
Idioma:Inglês
Publicado: MDPI 2020
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Acceso en liña:https://ncbi.nlm.nih.gov/pmc/articles/PMC7019500/
https://ncbi.nlm.nih.gov/pubmed/31940897
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/nu12010198
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