Impact and evaluation of an online culinary nutrition course for health, education and industry professionals to promote vegetable knowledge and consumption.

MLA

Asher, Roberta C., et al. “Impact and Evaluation of an Online Culinary Nutrition Course for Health, Education and Industry Professionals to Promote Vegetable Knowledge and Consumption.” Journal of Human Nutrition & Dietetics, vol. 36, no. 3, June 2023, pp. 967–80. EBSCOhost, https://doi.org/10.1111/jhn.13109.

APA

Asher, R. C., Clarke, E. D., Bucher, T., Shrewsbury, V. A., Roberts, S., & Collins, C. E. (2023). Impact and evaluation of an online culinary nutrition course for health, education and industry professionals to promote vegetable knowledge and consumption. Journal of Human Nutrition & Dietetics, 36(3), 967–980. https://doi.org/10.1111/jhn.13109

Chicago

Asher, Roberta C., Erin D. Clarke, Tamara Bucher, Vanessa A. Shrewsbury, Steven Roberts, and Clare E. Collins. 2023. “Impact and Evaluation of an Online Culinary Nutrition Course for Health, Education and Industry Professionals to Promote Vegetable Knowledge and Consumption.” Journal of Human Nutrition & Dietetics 36 (3): 967–80. doi:10.1111/jhn.13109.