Food preparation practices influence nutrition
| Autor: | E West, C Lamp, A Joy, S Murphy, M Hudes, S Bunch, J Wright |
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| Jazyk: | angličtina |
| Rok vydání: | 1999 |
| Předmět: | |
| Zdroj: | California Agriculture, Vol 53, Iss 1 (1999) |
| Druh dokumentu: | article |
| ISSN: | 2160-8091 0008-0845 |
| DOI: | 10.3733/ca.v053n01p29 |
| Popis: | How do low-income families' food preparation practices contribute to their nutrition? To answer this question, 97 families in the Expanded Food and Nutrition Education Program (EFNEP) were surveyed about their cooking methods and food purchasing practices. The survey revealed that more-adequately nourished families were more likely to prepare dishes from scratch, purchase more fruits and vegetables, and use a greater variety of cooking methods. Researchers also found that EFNEP families could benefit from learning food preparation skills that reduce fat in the diet, particularly learning new ways to prepare fruits and vegetables — foods that are naturally low in fat. |
| Databáze: | Directory of Open Access Journals |
| Externí odkaz: |
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