Comparison of individuals with low versus high consumption of home-prepared food in a group with universally high dietary quality: a cross-sectional analysis of the UK National Diet & Nutrition Survey (2008-2016)

• Huvudskapare: Chloe Clifford Astbury (Författare, medförfattare), Tarra L. Penney (Författare, medförfattare), Jean Adams (Författare, medförfattare)
• Materialtyp: Bok
• Publicerad: BMC, 2019-01-01T00:00:00Z.
• Ämnen: article
• Länkar: Connect to this object online.

Abstract Background Despite inconclusive evidence, the idea that a lack of home food preparation and skills is a limiting factor in achieving a healthy diet is widespread. Cooking skills interventions proliferate, and several countries now mention cooking in their dietary guidelines. The aim of this...