Cooking frequency may enhance survival in Taiwanese elderly

Public Health Nutrition

Volumn 15, Issue 7, 2012, Pages 1142-1149

  Chen, Rosalind Chia Yu ^a   Lee, Meei Shyuan ^b,c   Chang, Yu Hung ^a   Wahlqvist, Mark L ^a,b,c  

^a NATIONAL HEALTH RESEARCH INSTITUTES   (Taiwan)

^b NATIONAL DEFENSE MEDICAL CENTER   (Taiwan)

^c MONASH UNIVERSITY   (Australia)

Author keywords

Food; Gender; Health indicators; Mortality

Indexed keywords

AGED; ARTICLE; ASIAN; CALORIC INTAKE; COHORT ANALYSIS; COOKING; FEMALE; FOLLOW UP; FRUIT; HEALTH BEHAVIOR; HEALTH SURVEY; HUMAN; MALE; MEAL; PROPORTIONAL HAZARDS MODEL; QUESTIONNAIRE; SOCIOECONOMICS; TAIWAN; VEGETABLE;

AGED; ASIAN CONTINENTAL ANCESTRY GROUP; COHORT STUDIES; COOKING; ENERGY INTAKE; FEMALE; FOLLOW-UP STUDIES; FRUIT; HEALTH BEHAVIOR; HEALTH SURVEYS; HUMANS; MALE; MEALS; PROPORTIONAL HAZARDS MODELS; QUESTIONNAIRES; SOCIOECONOMIC FACTORS; TAIWAN; VEGETABLES;

EID: 84863328740     PISSN: 13689800     EISSN: 14752727     Source Type: Journal    
DOI: 10.1017/S136898001200136X     Document Type: Article

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