Cross-Sector Partnerships for Improved Cooking Skills, Dietary Behaviors, and Belonging: Findings from a Produce Prescription and Cooking Education Pilot Program at a Federally Qualified Health Center

Participant engagement, psychosocial factors, and dietary behaviors are important components of “Food as Medicine” and cooking education programs. The purpose of this study is to describe a multidisciplinary cooking program at a Federally Qualified Health Center in central Texas. During biannual har...

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Detalles Bibliográficos
Autores principales: Ylitalo, Kelly R., Janda, Kathryn M., Clavon, Reanna, Raleigh-Yearby, Sheri, Kaliszewski, Catherine, Rumminger, Jade, Hess, Burritt, Walter, Katie, Cox, Wendy
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10574603/
https://www.ncbi.nlm.nih.gov/pubmed/37836383
http://dx.doi.org/10.3390/nu15194098

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10574603/
https://www.ncbi.nlm.nih.gov/pubmed/37836383
http://dx.doi.org/10.3390/nu15194098

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