Development of a Culinary Intervention (Cooking Class) for Salt Reduction in Japanese Home Cooking: Strategies and Assessment

• Main Authors: Miyuki Imamoto, MS (Author), Toshihiko Takada, MD, PhD (Author), Sho Sasaki, MD, PhD (Author), Yoshihiro Onishi, PhD, MPH (Author)
• Formato: Livro
• Publicado em: Elsevier, 2024-06-01T00:00:00Z.
• Assuntos: article
• Acesso em linha: Connect to this object online.

Introduction: Culinary interventions (cooking classes) are a potential educational tool for salt reduction in the home diet, but their content has never been reported in detail. This study aimed to develop a cooking class for salt reduction, describe its rationale and structure so that other parties...