Development and implementation of a community health centre-based cooking skills intervention in Detroit, MI

Objective: To develop and implement a community-tailored, food agency-based cooking programme at a community health centre (CHC) and evaluate the effect of the intervention on cooking confidence and food waste. Design: This study used an exploratory, sequential mixed methods design. Focus groups (n...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Public health nutrition 2021-02, Vol.24 (3), p.549-560
Hauptverfasser:	Garcia, Travertine, Ford, Betsy, Pike, Denise, Bryce, Richard, Richardson, Caroline, Wolfson, Julia A
Format:	Artikel
Sprache:	eng
Schlagworte:	Adult Aged Chronic illnesses Codes Collaboration Community Health Centers Cooking Cooking - methods Decision making Education Farmers markets Female Focus groups Food Food preservation Food security Food waste Health care facilities Health Education Health facilities Households Humans Intervention Interventions Life Sciences & Biomedicine Low income groups Male Meals Middle Aged Nutrition & Dietetics Nutrition research Public, Environmental & Occupational Health Refuse Disposal Research paper Science & Technology Shopping Social behavior Social factors
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!