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The Design and Impact of Teaching Kitchens and Hands-On Cooking Strategies on Diverse Populations: Increasing
David M Eisenberg1, Alexis Cole2, Lorena S Pacheco1
1Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA 02115, USA.
Abstract:
As rates of diet-related chronic diseases continue to rise-alongside the associated costs to healthcare systems, individual well-being, and environmental sustainability-there is an urgent need for innovative approaches to counter the harmful effects of our current pathogenic food environment [...].
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