Stage of Change, Self-Efficacy, and Barriers to Plant-Based Eating: A Secondary Analysis of Residential Program Data.

Dietary pattern showed nominally significant associations with barriers related to taste and texture, meal preparation knowledge, and preparation time (all p ≤ 0.032); none survived Benjamini-Hochberg correction across 12 simultaneous tests (false discovery rate-adjusted p ≥ 0.062).

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