Characteristics and Kitchen Proficiency of Adults at Intervention Baseline: iCook 4-H

Authors

A Miller
Lisa Franzen-Castle, University of Nebraska-LincolnFollow
Adrienne A. White, University of MaineFollow
D Mathews
Sarah E. Colby, University of TennesseeFollow
R Meade
Kendra Kattelmann, South Dakota State UniversityFollow
C Kabala
Melissa D. Olfert, West Virginia UniversityFollow
Jade A. White, West Virginia UniversityFollow

Document Type

Abstract

Publication Date

7-2014

Abstract

Objective: To assess characteristics and kitchen proficiency of adults in an obesity prevention intervention.

Publication Title

Journal of Nutrition Education and Behavior

Volume

46

Issue

4, Supplement

First Page

S186

DOI of Published Version

10.1016/j.jneb.2014.04.284

Recommended Citation

Miller, A; Franzen-Castle, Lisa; White, Adrienne A.; Mathews, D; Colby, Sarah E.; Meade, R; Kattelmann, Kendra; Kabala, C; Olfert, Melissa D.; and White, Jade A., "Characteristics and Kitchen Proficiency of Adults at Intervention Baseline: iCook 4-H" (2014). Health and Nutritional Sciences Faculty Publications. 352.
https://openprairie.sdstate.edu/hns_pubs/352