The Development and Pilot of a Culinary Intervention Designed Using the Social Cognitive Theory to Teach Nutrition to Adolescent Girls
Postprint version. Published in Journal of Nutrition Education and Behavior, Volume 41, Issue 4S, January 1, 2009, pages S16-.
Due to the trend of decreased traditional cooking skills, this study investigated the effectiveness of practical cooking classes on diet quality to reduce the prevalence of obesity in adolescent girls.
Food Science | Nutrition
2009 Society for Nutrition Education and Behavior. Published by Elsevier