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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier Ltd.
2022
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| Materias: | |
| 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 |