A Teaching Kitchen Program Improves Employee Micronutrient and Healthy Dietary Consumption

OBJECTIVE: To measure changes in micronutrient adequacy and diet quality in healthcare and university employees who underwent a 10-week teaching kitchen program. METHODS: Thirty-eight healthcare and university employees participated in a 10-week teaching kitchen program. Twenty-seven completed self-...

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Detalles Bibliográficos
Autores principales: Moore, Miranda A, Cousineau, Benjamin A, Rastorguieva, Krystyna, Bonnet, Jonathan P, Bergquist, Sharon H
Formato: Online Artículo Texto
Lenguaje:English
Publicado: SAGE Publications 2023
Materias:
Short Report
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10009100/
https://www.ncbi.nlm.nih.gov/pubmed/36923451
http://dx.doi.org/10.1177/11786388231159192

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10009100/
https://www.ncbi.nlm.nih.gov/pubmed/36923451
http://dx.doi.org/10.1177/11786388231159192

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