Social disparities in food preparation behaviours: a DEDIPAC study

被引：0
|
作者：
Caroline Méjean
Wendy Si Hassen
Séverine Gojard
Pauline Ducrot
Aurélie Lampuré
Hans Brug
Nanna Lien
Mary Nicolaou
Michelle Holdsworth
Laura Terragni
Serge Hercberg
Katia Castetbon
机构：
[1] Université Paris 13,Department of Epidemiology & Biostatistics, EMGO Institute for Health and Care Research
[2] Sorbonne Paris Cité,Department of Nutrition, Faculty of Medicine
[3] Equipe de Recherche en Epidémiologie Nutritionnelle,Department of Public Health
[4] Centre de Recherche en Epidémiologies et Biostatistiques,School of Health and Related Research (ScHARR), Public Health section
[5] Inserm (U1153),Department of Nursing and Health Promotion
[6] Inra (U1125),undefined
[7] Cnam,undefined
[8] INRA,undefined
[9] UMR 1110 MOISA,undefined
[10] INRA,undefined
[11] UR1303 ALISS,undefined
[12] 65 Boulevard de Brandebourg,undefined
[13] VU University Medical Center,undefined
[14] University of Oslo,undefined
[15] Academic Medical Centre,undefined
[16] University of Amsterdam,undefined
[17] The University of Sheffield,undefined
[18] Faculty of Health Sciences,undefined
[19] Oslo and Akershus University College of Applied Sciences,undefined
[20] Université Libre de Bruxelles (ULB),undefined
[21] Ecole de Santé Publique,undefined
来源：
Nutrition Journal | / 16卷
关键词：
Food preparation; Cooking practices; Socioeconomic; Cooking skills;
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