Comparison of individuals with low versus high consumption of home-prepared food in a group with universally high dietary quality: a cross-sectional analysis of the UK National Diet & Nutrition Survey (2008–2016)

BACKGROUND: Despite inconclusive evidence, the idea that a lack of home food preparation and skills is a limiting factor in achieving a healthy diet is widespread. Cooking skills interventions proliferate, and several countries now mention cooking in their dietary guidelines. The aim of this study w...

Descripción completa

Detalles Bibliográficos
Autores principales: Clifford Astbury, Chloe, Penney, Tarra L., Adams, Jean
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2019
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6337812/
https://www.ncbi.nlm.nih.gov/pubmed/30654805
http://dx.doi.org/10.1186/s12966-019-0768-7

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6337812/
https://www.ncbi.nlm.nih.gov/pubmed/30654805
http://dx.doi.org/10.1186/s12966-019-0768-7

Ejemplares similares