The influence of socio-demographic, psychological and knowledge-related variables alongside perceived cooking and food skills abilities in the prediction of diet quality in adults: a nationally representative cross-sectional study.

Int J Behav Nutr Phys Act · 2016 · PMC5080680 · PMID 27782841

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Daily meal preparation frequency showed a significant trend towards a healthier dietary profile for ECI scores ( p < 0.0001) and DINE-fibre score when cooking on more than just one occasion per day ( p < 0.0001).

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