Nutrition and Culinary in the Kitchen Program: a randomized controlled intervention to promote cooking skills and healthy eating in university students – study protocol
Crossref DOI link: https://doi.org/10.1186/s12937-017-0305-y
Published Online: 2017-12-20
Published Print: 2017-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Bernardo, Greyce Luci
Jomori, Manuela Mika
Fernandes, Ana Carolina
Colussi, Claudia Flemming
Condrasky, Margaret D.
Proença, Rossana Pacheco da Costa
Funding for this research was provided by:
Capes Foundation, Ministry of Education, Brasilia-DF, Brazil
