The interaction between the community food environment and cooking skills in association with diet-related outcomes in Dutch adults
Objective: We examined whether associations between the food environment, frequency of home cooking, diet quality and BMI were modified by the level of cooking skills. Design: Cross-sectional study using linear and modified Poisson regression models adjusted for age, sex, energy intake, education, income, household size and urbanisation. The frequency of home cooking was categorised into <6 and 6-7 d. Diet quality was based on a validated Dutch healthy diet index (0-150 points). Count of restaurants and food stores were determined by their count in a 1000m buffer around home and work. Cooki... Mehr ...
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Dokumenttyp: | Artikel |
Erscheinungsdatum: | 2023 |
Reihe/Periodikum: | Siddiqui , N Z , Pinho , M G M , Rutters , F , Beulens , J W J & MacKenbach , J D 2023 , ' The interaction between the community food environment and cooking skills in association with diet-related outcomes in Dutch adults ' , Public Health Nutrition , vol. 26 , no. 12 , pp. 2945-2952 . https://doi.org/10.1017/S1368980023002148 |
Sprache: | Englisch |
Permalink: | https://search.fid-benelux.de/Record/base-27076450 |
Datenquelle: | BASE; Originalkatalog |
Powered By: | BASE |
Link(s) : | https://research.vumc.nl/en/publications/4fc3827d-bba1-4bb5-815f-f7e7af96cc79 |