Nutrition knowledge, diet quality and hypertension in a working population

OBJECTIVE: To examine if employees with higher nutrition knowledge have better diet quality and lower prevalence of hypertension. METHOD: Cross-sectional baseline data were obtained from the complex workplace dietary intervention trial, the Food Choice at Work Study. Participants included 828 random...

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Detalles Bibliográficos
Autores principales: Geaney, F., Fitzgerald, S., Harrington, J.M., Kelly, C., Greiner, B.A., Perry, I.J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2015
Materias:
Regular Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4721350/
https://www.ncbi.nlm.nih.gov/pubmed/26844058
http://dx.doi.org/10.1016/j.pmedr.2014.11.008

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4721350/
https://www.ncbi.nlm.nih.gov/pubmed/26844058
http://dx.doi.org/10.1016/j.pmedr.2014.11.008

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