Article Versions Notes

Asher RC, Jakstas T, Lavelle F, Wolfson JA, Rose A, Bucher T, Dean M, Duncanson K, van der Horst K, Schonberg S, et al. Development of the Cook-Ed^TM Matrix to Guide Food and Cooking Skill Selection in Culinary Education Programs That Target Diet Quality and Health. Nutrients. 2022; 14(9):1778. https://doi.org/10.3390/nu14091778

Asher, Roberta C., Tammie Jakstas, Fiona Lavelle, Julia A. Wolfson, Anna Rose, Tamara Bucher, Moira Dean, Kerith Duncanson, Klazine van der Horst, Sonja Schonberg, and et al. 2022. "Development of the Cook-Ed^TM Matrix to Guide Food and Cooking Skill Selection in Culinary Education Programs That Target Diet Quality and Health" Nutrients 14, no. 9: 1778. https://doi.org/10.3390/nu14091778

Asher, R. C., Jakstas, T., Lavelle, F., Wolfson, J. A., Rose, A., Bucher, T., Dean, M., Duncanson, K., van der Horst, K., Schonberg, S., Slater, J., Compton, L., Giglia, R., Fordyce-Voorham, S., Collins, C. E., & Shrewsbury, V. A. (2022). Development of the Cook-Ed^TM Matrix to Guide Food and Cooking Skill Selection in Culinary Education Programs That Target Diet Quality and Health. Nutrients, 14(9), 1778. https://doi.org/10.3390/nu14091778