Description
This creative project seeks to demonstrate the nutritional and financial benefits of cooking in versus eating out to college age students. We sought to determine what factors significantly differentiated restaurant meals versus home-cooked versions, and how we could share this information with our peers to potentially influence them to make a healthy lifestyle change.
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Contributors
- Kirch, Jayme Elizabeth (Co-author)
- Sanford, Victoria (Co-author)
- Lehmann, Jessica (Thesis director)
- Martinelli, Sarah (Committee member)
- Levinson, Simin (Committee member)
- School of Nutrition and Health Promotion (Contributor)
- School of International Letters and Cultures (Contributor)
- School of Human Evolution and Social Change (Contributor)
- Department of Supply Chain Management (Contributor)
- Barrett, The Honors College (Contributor)
Date Created
The date the item was original created (prior to any relationship with the ASU Digital Repositories.)
2018-05
Resource Type
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