Factors Influencing Changes in Food Preparation during the COVID-19 Pandemic and Associations with Food Intake among Japanese Adults

The primary aim of this study was to evaluate factors associated with changes in food-preparation practices during the Coronavirus Disease 2019 (COVID-19) pandemic in Japan and its associations to food-group intake. To examine this, a cross-sectional online survey was conducted in July 2020. Partici...

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Detalles Bibliográficos
Autores principales: Hayashi, Fumi, Takemi, Yukari
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8620480/
https://www.ncbi.nlm.nih.gov/pubmed/34836119
http://dx.doi.org/10.3390/nu13113864

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8620480/
https://www.ncbi.nlm.nih.gov/pubmed/34836119
http://dx.doi.org/10.3390/nu13113864

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