Development of the Cook-Ed(TM) Matrix to Guide Food and Cooking Skill Selection in Culinary Education Programs That Target Diet Quality and Health

Culinary education programs are generally designed to improve participants’ food and cooking skills, with or without consideration to influencing diet quality or health. No published methods exist to guide food and cooking skills’ content priorities within culinary education programs that target imp...

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Detalles Bibliográficos
Autores principales: Asher, Roberta C., Jakstas, Tammie, Lavelle, Fiona, Wolfson, Julia A., Rose, Anna, Bucher, Tamara, Dean, Moira, Duncanson, Kerith, van der Horst, Klazine, Schonberg, Sonja, Slater, Joyce, Compton, Leanne, Giglia, Roslyn, Fordyce-Voorham, Sandra, Collins, Clare E., Shrewsbury, Vanessa A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9103694/
https://www.ncbi.nlm.nih.gov/pubmed/35565746
http://dx.doi.org/10.3390/nu14091778

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9103694/
https://www.ncbi.nlm.nih.gov/pubmed/35565746
http://dx.doi.org/10.3390/nu14091778

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