Meal preparation and consumption before and during the COVID-19 pandemic: The relationship with cooking skills of Brazilian university students

This study aimed to analyze meal preparation and the place of its consumption by university students before and during the COVID-19 pandemic, according to their individual characteristics and cooking skills. Methods: Data were collected with 1919 Brazilian university students using the Brazilian Coo...

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Detalles Bibliográficos
Autores principales: Dezanetti, Talissa, Quinaud, Ricardo Teixeira, Caraher, Martin, Jomori, Manuela Mika
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier Ltd. 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9007752/
https://www.ncbi.nlm.nih.gov/pubmed/35429579
http://dx.doi.org/10.1016/j.appet.2022.106036

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9007752/
https://www.ncbi.nlm.nih.gov/pubmed/35429579
http://dx.doi.org/10.1016/j.appet.2022.106036

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