Cultivating Healthier Habits: The Impact of Workplace Teaching Kitchens on Employee Food Literacy

Cultivating Healthier Habits: The Impact of Workplace Teaching Kitchens on Employee Food Literacy

This research explores the impact of workplace teaching kitchen cooking classes on participants’ food literacy and identifies key predictors of employee engagement. Aligning with the existing literature, we demonstrate that a workplace teaching kitchen program, with hands-on cooking classes, effecti...

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Bibliographic Details
Main Authors: Richard Daker, Ghislaine Challamel, Chavanne Hanson, Jane Upritchard
Format: Article
Language:English
Published: MDPI AG 2024-03-01
Series:Nutrients
Subjects:
employees
teaching kitchens
food literacy
nutrition education
cooking
wellbeing
Online Access:https://www.mdpi.com/2072-6643/16/6/865

Internet

https://www.mdpi.com/2072-6643/16/6/865

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