Frequency of eating home cooked meals and potential benefits for diet and health: cross-sectional analysis of a population-based cohort study

• Hoofdauteurs: Susanna Mills (Auteur), Heather Brown (Auteur), Wendy Wrieden (Auteur), Martin White (Auteur), Jean Adams (Auteur)
• Formaat: Boek
• Gepubliceerd in: BMC, 2017-08-01T00:00:00Z.
• Onderwerpen: article
• Online toegang: Connect to this object online.

Abstract Background Reported associations between preparing and eating home cooked food, and both diet and health, are inconsistent. Most previous research has focused on preparing, rather than eating, home cooked food; used small, non-population based samples; and studied markers of nutrient intake...