Attitudes and beliefs about how chefs can promote nutrition and sustainable food systems among students at a US culinary school.

Autor: Bertoldo, Jaclyn, Hsu, Robert, Reid, Taylor, Righter, Allison, Wolfson, Julia A

Publikováno v: Public Health Nutrition; Feb2022, Vol. 25 Issue 2, p498-510, 13p

Feasibility Pilot Study of a Teaching Kitchen and Self-Care Curriculum in a Workplace Setting.

Autor: Eisenberg, David M., Righter, Allison C., Matthews, Benjamin, Zhang, Weimin, Willett, Walter C., Massa, Jennifer

Publikováno v: American Journal of Lifestyle Medicine; May/Jun2019, Vol. 13 Issue 3, p319-330, 12p

Feasibility Pilot Study of a Teaching Kitchen and Self-Care Curriculum in a Workplace Setting.

Autor: Eisenberg DM; Department of Nutrition, Harvard T. H. Chan School of Public Health, Boston, Massachusetts (DME, WCW, JM).; Culinary Science Department, The Culinary Institute of America, Hyde Park, New York (ACR).; Harvard Medical School, Boston, Massachusetts (BM, JM).; Samueli Institute, Alexandria, Virginia (WZ)., Righter AC; Department of Nutrition, Harvard T. H. Chan School of Public Health, Boston, Massachusetts (DME, WCW, JM).; Culinary Science Department, The Culinary Institute of America, Hyde Park, New York (ACR).; Harvard Medical School, Boston, Massachusetts (BM, JM).; Samueli Institute, Alexandria, Virginia (WZ)., Matthews B; Department of Nutrition, Harvard T. H. Chan School of Public Health, Boston, Massachusetts (DME, WCW, JM).; Culinary Science Department, The Culinary Institute of America, Hyde Park, New York (ACR).; Harvard Medical School, Boston, Massachusetts (BM, JM).; Samueli Institute, Alexandria, Virginia (WZ)., Zhang W; Department of Nutrition, Harvard T. H. Chan School of Public Health, Boston, Massachusetts (DME, WCW, JM).; Culinary Science Department, The Culinary Institute of America, Hyde Park, New York (ACR).; Harvard Medical School, Boston, Massachusetts (BM, JM).; Samueli Institute, Alexandria, Virginia (WZ)., Willett WC; Department of Nutrition, Harvard T. H. Chan School of Public Health, Boston, Massachusetts (DME, WCW, JM).; Culinary Science Department, The Culinary Institute of America, Hyde Park, New York (ACR).; Harvard Medical School, Boston, Massachusetts (BM, JM).; Samueli Institute, Alexandria, Virginia (WZ)., Massa J; Department of Nutrition, Harvard T. H. Chan School of Public Health, Boston, Massachusetts (DME, WCW, JM).; Culinary Science Department, The Culinary Institute of America, Hyde Park, New York (ACR).; Harvard Medical School, Boston, Massachusetts (BM, JM).; Samueli Institute, Alexandria, Virginia (WZ).

Publikováno v: American journal of lifestyle medicine [Am J Lifestyle Med] 2017 May 23; Vol. 13 (3), pp. 319-330. Date of Electronic Publication: 2017 May 23 (Print Publication: 2019).