Sena Nur BOYOğLU on Muck Rack

Sena Nur BOYOğLU

As seen in: Dialnet - Universidad de La Rioja
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Evaluation of the relationship between cooking and foodpreparation skills and dietary intake, body mass index, and body composition in university students

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By Sena Nur BOYOğLU, Merve Tokpunar, Sena Nur
| Dialnet - Universidad de La Rioja
Ayuda Buscar en la ayuda Buscar en la ayuda Evaluation of the relationship between cooking and foodpreparation skills and dietary intake, body mass index, and body composition in university students Sena Nur BOYOĞLU [1] ; Merve TOKPUNAR [2] [1] Biruni University, Postgraduate Education Institute, Nutrition and Dietetics. [2] Biruni University, Faculty of Health Sciences, Nutrition and Dietetics Localización: Nutrición clínica y dietética hospitalaria, ISSN 0211-6057, Vol. 44, Nº. 2, 2024, págs.
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Evaluation of the Relationship Between Cooking and Food Preparation Skills and Dietary Intake, Body Mass Index, and Body Composition in University Students. | Nutrición Clínica y Dietética Hospitalaria

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By Merve Tokpunar, Sena Nur BOYOğLU
| revista.nutricion.org
Önçel, S., Güldemir, O., Yayla, Ö., Kitchen Practices-Business and Training Guide. Ankara: Detay Publishing.,2018 Tian J, Chen J, Ye X, Chen S. Health benefits of the potato affected by domestic cooking: A review. Food Chemistry. 2016 Jul 1;202:165-75. doi:10.1016/j.foodchem.2016.01.120. Ternier S. Understanding and measuring cooking skills and knowledge as factors influencing convenience food purchases and consumption. SURG Journal. 2010 Feb 6;3(2):69-76.
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