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Assisting Dietary Change in Low Income Communities: Assessing the Impact of a Community-based Practi
Commissioned by the Food Standards Agency, this research developed, implemented and evaluated a transferable, community-based, food-skills programme aimed at increasing consumption of fibre-rich starchy carbohydrates, fish, vegetables and fruit and decreasing the consumption of fat in adults living in low-income areas.
Resource: http://www.ism.stir.ac.uk/projects_food_description.htm#whoUseful links and information:
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