Literature DB >> 15882491

Cooking classes increase fruit and vegetable intake and food safety behaviors in youth and adults.

Barbara J Brown1, Janice R Hermann.   

Abstract

Mesh：

Year:  2005        PMID： 15882491     DOI： 10.1016/s1499-4046(06)60027-4

Source DB:  PubMed          Journal:  J Nutr Educ Behav        ISSN： 1499-4046            Impact factor:   3.045


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  22 in total

1.  Correlates of fruit and vegetable consumption among construction laborers and motor freight workers.

Authors:  Eve M Nagler; K Viswanath; Cara B Ebbeling; Anne M Stoddard; Glorian Sorensen
Journal:  Cancer Causes Control       Date:  2012-06-23       Impact factor: 2.506

2.  Youth Chef Academy: Pilot Results From a Plant-Based Culinary and Nutrition Literacy Program for Sixth and Seventh Graders.

Authors:  Amy Harley; Melissa Lemke; Ruta Brazauskas; Nicole B Carnegie; Lori Bokowy; Lisa Kingery
Journal:  J Sch Health       Date:  2018-12       Impact factor: 2.118

3.  Comparison of parent-only vs family-based interventions for overweight children in underserved rural settings: outcomes from project STORY.

Authors:  David M Janicke; Bethany J Sallinen; Michael G Perri; Lesley D Lutes; Milagros Huerta; Janet H Silverstein; Babette Brumback
Journal:  Arch Pediatr Adolesc Med       Date:  2008-12

4.  Comparison of program costs for parent-only and family-based interventions for pediatric obesity in medically underserved rural settings.

Authors:  David M Janicke; Bethany J Sallinen; Michael G Perri; Lesley D Lutes; Janet H Silverstein; Babette Brumback
Journal:  J Rural Health       Date:  2009       Impact factor: 4.333

5.  Antimicrobial Stewardship: The Effectiveness of Educational Interventions to Change Risk-Related Behaviours in the General Population: A Systematic Review.

Authors:  Sarah King; Josephine Exley; Jirka Taylor; Kristy Kruithof; Jody Larkin; Mafalda Pardal
Journal:  Rand Health Q       Date:  2016-01-29

6.  Cook It Up! A community-based cooking program for at-risk youth: overview of a food literacy intervention.

Authors:  Heather Mc Thomas; Jennifer D Irwin
Journal:  BMC Res Notes       Date:  2011-11-15

Review 7.  Impact of cooking and home food preparation interventions among adults: outcomes and implications for future programs.

Authors:  Marla Reicks; Amanda C Trofholz; Jamie S Stang; Melissa N Laska
Journal:  J Nutr Educ Behav       Date:  2014-04-01       Impact factor: 3.045

Review 8.  Community-based interventions for enhancing access to or consumption of fruit and vegetables among five to 18-year olds: a scoping review.

Authors:  Rebecca Ganann; Donna Fitzpatrick-Lewis; Donna Ciliska; Leslea Peirson
Journal:  BMC Public Health       Date:  2012-08-30       Impact factor: 3.295

9.  Knowledge, Self-Efficacy, and Perceived Barriers on the Low-Iodine Diet among Thyroid Cancer Patients Preparing for Radioactive Iodine Therapy.

Authors:  Jeong-Ah Moon; Chang-Hee Yoo; Mi Hwa Kim; Song Mi Lee; Young Ja Oh; Young Hoon Ryu; Yong Sang Lee; Hang Seok Chang; Cheong Soo Park; Kyung-Eun Lee
Journal:  Clin Nutr Res       Date:  2012-07-26

10.  Time use and food pattern influences on obesity.

Authors:  Jane M Kolodinsky; Amanda B Goldstein
Journal:  Obesity (Silver Spring)       Date:  2011-05-26       Impact factor: 5.002
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