Literature DB >> 7798587

Value of theoretically based cooking classes for increasing use of commodity foods.

G W Auld1, C D Fulton.   

Abstract

Mesh：

Year:  1995        PMID： 7798587     DOI： 10.1016/S0002-8223(95)00020-8

Source DB:  PubMed          Journal:  J Am Diet Assoc        ISSN： 0002-8223


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  2 in total

Review 1.  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

2.  Achieving fruit, juice, and vegetable recipe preparation goals influences consumption by 4th grade students.

Authors:  Karen W Cullen; Kathy B Watson; Issa Zakeri; Tom Baranowski; Janice H Baranowski
Journal:  Int J Behav Nutr Phys Act       Date:  2007-06-29       Impact factor: 6.457
  2 in total

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