Development and validation of stages-of-change questions to assess consumers' readiness to use a food thermometer when cooking small cuts of meat

Journal of the American Dietetic Association

Volumn 106, Issue 2, 2006, Pages 262-266

  Takeuchi, Masami T ^b   Edlefsen, Miriam ^a   McCurdy, Sandra M ^c   Hillers, Virginia N ^d  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS   (Italy)

^c UNIVERSITY OF IDAHO   (United States)

^d University of Idaho ^*

Author keywords

[No Author keywords available]

Indexed keywords

ARTICLE; ATTITUDE TO HEALTH; COOKING; FEMALE; HEALTH BEHAVIOR; HEALTH EDUCATION; HUMAN; MALE; MEAT; METHODOLOGY; NONPARAMETRIC TEST; QUESTIONNAIRE; SAFETY; STANDARD; STATISTICS; THERMOMETER; UNITED STATES; UTILIZATION REVIEW; VALIDATION STUDY;

CONSUMER PRODUCT SAFETY; COOKERY; FEMALE; HEALTH BEHAVIOR; HEALTH EDUCATION; HEALTH KNOWLEDGE, ATTITUDES, PRACTICE; HUMANS; IDAHO; MALE; MEAT; QUESTIONNAIRES; STATISTICS, NONPARAMETRIC; THERMOMETERS; WASHINGTON;

EID: 31444432643     PISSN: 00028223     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jada.2005.10.036     Document Type: Article

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