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Community-based culinary and nutrition education intervention promotes fruit and vegetable consumption.
Public Health Nutr. 2022 Feb;25(2):437-449. doi: 10.1017/S1368980021003797. Epub 2021 Sep 6.
Public Health Nutr. 2022.
PMID: 34482851
Free PMC article.
Clinical Trial.
Community-based nutrition education and hands-on cooking intervention increases farmers' market use and vegetable servings.
Metcalfe JJ, McCaffrey J, Schumacher M, Kownacki C, Prescott MP.
Metcalfe JJ, et al. Among authors: schumacher m.
Public Health Nutr. 2022 Sep;25(9):2601-2613. doi: 10.1017/S1368980022000660. Epub 2022 Mar 21.
Public Health Nutr. 2022.
PMID: 35311633
Free PMC article.
Clinical Trial.
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