Cooking Frequency Associated With Dietary Quality in iCook-4H Youth Participants at Baseline

BACKGROUND: Increased intakes of ready-made and fast foods paralleled with decreased homemade food consumption have been associated with increased rates of obesity. Researchers have shown associations between cooking self-efficacy (SE) and cooking frequency (CF) with dietary quality and weight statu...

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Detalles Bibliográficos
Autores principales: Ford, Amber D, Colby, Sarah E, McElrone, Marissa, Franzen-Castle, Lisa, Olfert, Melissa D, Kattelmann, Kendra K, White, Adrienne A
Formato: Online Artículo Texto
Lenguaje:English
Publicado: SAGE Publications 2019
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6484674/
https://www.ncbi.nlm.nih.gov/pubmed/31168293
http://dx.doi.org/10.1177/1178638819836790

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6484674/
https://www.ncbi.nlm.nih.gov/pubmed/31168293
http://dx.doi.org/10.1177/1178638819836790

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