Nutrition and Culinary in the Kitchen Program: a randomized controlled intervention to promote cooking skills and healthy eating in university students – study protocol

BACKGROUND: Community-based intervention studies that aim at developing cooking skills have increased in the scientific literature and are related to healthier food practices. However, methodological limitations are observed and only a few studies have university students as the target. The universi...

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Detalles Bibliográficos
Autores principales: Bernardo, Greyce Luci, Jomori, Manuela Mika, Fernandes, Ana Carolina, Colussi, Claudia Flemming, Condrasky, Margaret D., Proença, Rossana Pacheco da Costa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2017
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5738807/
https://www.ncbi.nlm.nih.gov/pubmed/29262811
http://dx.doi.org/10.1186/s12937-017-0305-y

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5738807/
https://www.ncbi.nlm.nih.gov/pubmed/29262811
http://dx.doi.org/10.1186/s12937-017-0305-y

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