Cooking classes as a method of improving food engagement in a student population: a pilot study

N. O'Kane, S. Brooks, P. Kubiak-Hardiman, P. Brereton, M. Dean

Research output: Contribution to journal › Meeting abstract › peer-review

Original language	English
Article number	E114
Journal	Proceedings of the Nutrition Society
Volume	80
Issue number	OCE3
DOIs	https://doi.org/10.1017/S0029665121002378
Publication status	Published - 17 Aug 2021
Event	Irish Section Conference, Nutrition, health and ageing — translating science into practice - Duration: 22 Jun 2021 → 24 Jun 2021

Access to Document

@article{b38e2c1e4e334bf7a9d63113f45e1fa9,

title = "Cooking classes as a method of improving food engagement in a student population: a pilot study",

author = "N. O'Kane and S. Brooks and P. Kubiak-Hardiman and P. Brereton and M. Dean",

year = "2021",

month = aug,

day = "17",

doi = "10.1017/S0029665121002378",

language = "English",

volume = "80",

journal = "Proceedings of the Nutrition Society",

issn = "0029-6651",

publisher = "Cambridge University Press",

number = "OCE3",

note = "Irish Section Conference, Nutrition, health and ageing — translating science into practice ; Conference date: 22-06-2021 Through 24-06-2021",

}

TY - JOUR

T1 - Cooking classes as a method of improving food engagement in a student population: a pilot study

AU - O'Kane, N.

AU - Brooks, S.

AU - Kubiak-Hardiman, P.

AU - Brereton, P.

AU - Dean, M.

PY - 2021/8/17

Y1 - 2021/8/17

U2 - 10.1017/S0029665121002378

DO - 10.1017/S0029665121002378

M3 - Meeting abstract

SN - 0029-6651

VL - 80

JO - Proceedings of the Nutrition Society

JF - Proceedings of the Nutrition Society

IS - OCE3

M1 - E114

T2 - Irish Section Conference, Nutrition, health and ageing — translating science into practice

Y2 - 22 June 2021 through 24 June 2021

ER -