A Teaching Kitchen Program Improves Employee Micronutrient and Healthy Dietary Consumption.

Compared to baseline, 3-month follow-up demonstrated increases in HEI total score (+7.17) and HEI adequacy component scores for total vegetables (+0.48), greens and beans (+0.35), total fruit (+0.50), whole fruit (+0.25), whole grains (+0.48), total dairy (+0.88), total protein (+0.71), and fatty acids (+0.14); however, these increases did not reach statistical significance ( P > .05; Table 2 ).

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