Madona Tito-Betancur, Renzo Felipe Carranza Esteban, Calixto Tapullima-Mori, Josué Turpo Chaparro, Oscar Mamani-Benito
[Scientific production in Scopus on financial health: period 2011-2022]
Archivos de prevencion de riesgos laborales
students obtain food campus food pantry may benefit participating nutritioncooking intervention twentyseven students 1830 years age attending university southeastern us participated irb approved study one 2hour class offered week four weeks oncampus cooking laboratory subjects indicated often cooked dinner meal home completed eating food literacy behaviors questionnaire eflbq participating program total eflbq factor 1 health nutrition factor 3 food preparation scores frequency cooking dinner meal home higher postprogram p 005 pilot study suggests oncampus cooking program increase food literacy frequency cooking meals university students obtained items campus food pantry