Results 61 to 70 of about 211 (101)

Going or Returning to Nature? Wild Vegetable Uses in the Foraging-Centered Restaurants of Lombardy, Northern Italy. [PDF]

Plants (Basel)
Sulaiman N, Zocchi DM, Bonafede S, Nanni C, Sõukand R, Pieroni A.   +5 more
europepmc   +1 more source

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

J Hum Nutr Diet, 2023
Asher RC, Clarke ED, Bucher T, Shrewsbury VA, Roberts S, Collins CE.   +5 more
europepmc   +1 more source

An outbreak of campylobacteriosis at a hotel in England: the ongoing risk due to consumption of chicken liver dishes. [PDF]

Epidemiol Infect, 2020
Wensley A, Padfield S, Hughes GJ.
europepmc   +1 more source

Diet Quality, Health, and Wellbeing within the Irish Homeless Sector: A Qualitative Exploration. [PDF]

Int J Environ Res Public Health, 2022
Ravikumar D, Vaughan E, Kelly C.
europepmc   +1 more source

Food Safety Knowledge, Attitude, and Practices of Restaurant Food Handlers in Jeddah City, Saudi Arabia. [PDF]

Foods
Alzhrani WF, Shatwan IM.
europepmc   +1 more source

Confronting fear and uncertainty: adults' experiences of undergoing a food challenge test for food allergy. [PDF]

Int J Qual Stud Health Well-being
Makatsori M, Miles A.
europepmc   +1 more source

Using Flashcards and Descriptive Feedback to Teach Industrial Kitchen Equipment to a Student with Intellectual Disabilities in a Postsecondary Education Program. [PDF]

Behav Anal Pract
Huba K, Belfiore PJ.
europepmc   +1 more source

Where Do, and Should, Science and Science Education Happen? [PDF]

Sci Educ (Dordr)
Mody CCM.
europepmc   +1 more source

Activity ordering task: conceptualization and development of a novel context-based working memory task with a metacognitive facet. [PDF]

Codas
Jacob NL, Bajaj G, Rooha A, George VM, Bhat JS.   +4 more
europepmc   +1 more source