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Characteristics of People Who Cook More Often Now than before COVID-19 Pandemic and the Frequency of Intake of a Well-Balanced Japanese Diet

THE JAPANESE JOURNAL OF NUTRITION AND DIETETICS Pub Date : 2022-04-01 DOI:10.5264/eiyogakuzashi.80.96
Moeka Nakayasu, R. Akamatsu, Himawari Fukasawa, Y. Kojima, Misa Shimpo
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与COVID-19大流行之前相比，现在更经常做饭的人的特征和日本均衡饮食的摄入频率
本文章由计算机程序翻译，如有差异，请以英文原文为准。
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THE JAPANESE JOURNAL OF NUTRITION AND DIETETICS
THE JAPANESE JOURNAL OF NUTRITION AND DIETETICS
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