Six months after the training programme, the percentage of health professionals consuming no cured meats changed from 24% to 35%, no red meats changed from 19% to 25%, and no legumes changed from 6% to 3%.

Authors

• Person: Not available Organization: Frontiers in Sustainable Food Systems
  Measuring Adherence to Sustainable Healthy Diets - R Discovery

Sources

• Measuring Adherence to Sustainable Healthy Diets - R Discovery discovery.researcher.life Frontiers in Sustainable Food Systems via serper

Referenced by nodes (3)

• legumes concept
• red meat concept
• medical professionals concept