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

• Main Authors: Susanna Mills (Author), Heather Brown (Author), Wendy Wrieden (Author), Martin White (Author), Jean Adams (Author)
• Formato: Livro
• Publicado em: BMC, 2017-08-01T00:00:00Z.
• Assuntos: article
• Acesso em linha: 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...