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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

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