A Teaching Kitchen Program Improves Employee Micronutrient and Healthy Dietary Consumption
Objective: To measure changes in micronutrient adequacy and diet quality in healthcare and university employees who underwent a 10-week teaching kitchen program. Methods: Thirty-eight healthcare and university employees participated in a 10-week teaching kitchen program. Twenty-seven completed self-...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
SAGE Publishing
2023-03-01
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| Series: | Nutrition and Metabolic Insights |
| Online Access: | https://doi.org/10.1177/11786388231159192 |