Impact and evaluation of an online culinary nutrition course for health, education and industry professionals to promote vegetable knowledge and consumption
Correlations between convenience cooking product use and vegetable intake
Development of the Cook-EdTM Matrix to Guide Food and Cooking Skill Selection in Culinary Education Programs That Target Diet Quality and Health
- 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.
Effectiveness of school-based nutrition intervention components on fruit and vegetable intake and nutrition knowledge in children aged 4-12 years old: an umbrella review
Facilitators and barriers to providing culinary nutrition, culinary medicine and behaviour change support: An online cross-sectional survey of Australian health and education professionals
Feasibility and acceptability of ‘vitavillage’: A serious game for nutrition education
A scoping review on consumer behaviour related to wine and health
Caregivers' role in the effectiveness of two Dutch school-based nutrition education programmes for children aged 7-12 years old
Correlations between self‐reported cooking confidence and creativity and use of convenience cooking products in an australian cohort
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