11 results on '"Lavelle, Fiona"'
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2. Development of the Cook-EdTM Matrix to Guide Food and Cooking Skill Selection in Culinary Education Programs That Target Diet Quality and Health
3. Development of the Cook-Ed TM Matrix to Guide Food and Cooking Skill Selection in Culinary Education Programs That Target Diet Quality and Health.
4. Changes in Consumers’ Food Practices during the COVID-19 Lockdown, Implications for Diet Quality and the Food System: A Cross-Continental Comparison
5. Cook-EdTM: A Model for Planning, Implementing and Evaluating Cooking Programs to Improve Diet and Health
6. Food Agency in the United States: Associations with Cooking Behavior and Dietary Intake
7. Modern Transference of Domestic Cooking Skills
8. The Impact of Nutrition and Health Claims on Consumer Perceptions and Portion Size Selection: Results from a Nationally Representative Survey
9. Changes in Consumers' Food Practices during the COVID-19 Lockdown, Implications for Diet Quality and the Food System: A Cross-Continental Comparison.
10. Are the Claims to Blame? A Qualitative Study to Understand the Effects of Nutrition and Health Claims on Perceptions and Consumption of Food.
11. Cook-Ed TM : A Model for Planning, Implementing and Evaluating Cooking Programs to Improve Diet and Health.
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