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Exploration of a Hands-on Culinary Nutrition Module for Dietetics Students

OBJECTIVES: The aim of this study was to explore the impact of a six-week culinary nutrition module for dietetics students. METHODS: This six-week culinary nutrition module included lectures, discussions and hands-on practice in culinary techniques and their application to a chronic kidney disease c...

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Detalles Bibliográficos
Autores principales:	Bonde, Meredith, Marquart, Leonard, Lendway, William, Jansma, Melissa, Perteet-Jackson, Alissa
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Oxford University Press 2022
Materias:	Education and Teaching
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9193532/ http://dx.doi.org/10.1093/cdn/nzac056.003

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