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Positive impact of a cooking skills intervention among Brazilian university students: Six months follow-up of a randomized controlled trial.

08:00 EDT 14th August 2018 | BioPortfolio

Summary of "Positive impact of a cooking skills intervention among Brazilian university students: Six months follow-up of a randomized controlled trial."

The purpose of this study was to determine the effects of the Nutrition and Culinary in the Kitchen (NCK) Program to evaluate the improvement of cooking skills and healthy eating of university students.

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This article was published in the following journal.

Name: Appetite
ISSN: 1095-8304
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