Development and validation of a new home cooking frequency questionnaire: A pilot study

Development and validation of a new home cooking frequency questionnaire: A pilot study

Home cooking and the type of cooking techniques can have an effect on our health. However, as far as we know, there is no questionnaire that measures in depth the frequency and type of cooking techniques used at home. Our aim was to design a new Home Cooking Frequency Questionnaire (HCFQ) and to pre...

Повний опис

Бібліографічні деталі
Автори: Goñi-Mateos, L. (Leticia), Gil, M. (Mario), De-la-O-Pascual, V. (Víctor), Martinez-Gonzalez, M.A. (Miguel Ángel), Eisenberg, D.M. (David M.), Pueyo-Garrigues, M. (María), Vasilj, M. (María), Gayoso, L. (Lucía), Etxeberria, U. (Usune), Ruiz-Canela, M. (Miguel)
Формат: info:eu-repo/semantics/article
Мова:eng
Опубліковано: MDPI 2024
Предмети:
Culinary habits
Culinary medicine
Culinary nutrition
Home cooking
Validity
Онлайн доступ:https://hdl.handle.net/10171/69300

Інтернет

https://hdl.handle.net/10171/69300

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