Sensory exploration of vegetables combined with a cookery class increases willingness to choose/eat plant-based food and drink
We report a study conducted at Underhill School in North London designed to assess the immediate impact of a culinary class with a chef on the students' willingness to choose and to eat unfamiliar vegetable-based food and beverage options. A total of 98 school children were randomly assigned to...
| Main Authors: | , , , |
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| Formato: | Journal article |
| Idioma: | English |
| Publicado: |
Elsevier
2022
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