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...

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Detalhes bibliográficos
Principais autores: 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)
Formato: info:eu-repo/semantics/article
Idioma:eng
Publicado em: MDPI 2024
Assuntos:
Culinary habits
Culinary medicine
Culinary nutrition
Home cooking
Validity
Acesso em linha:https://hdl.handle.net/10171/69300

Internet

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

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