An analysis of the potential health nutritional benefits associated with the consumption of home-prepared meals among university students (St. Augustine campus)
| dc.Department | Agriculture, Economics and Extension | en_US |
| dc.Faculty | Food and Agriculture | en_US |
| dc.Institution | University of the West Indies (Saint Augustine, Trinidad and Tobago) | en_US |
| dc.contributor.advisor | Ms.Shirley Nicome | en_US |
| dc.contributor.author | Dillon, Chenelle | en_US |
| dc.date.accessioned | 2016-04-21T17:38:06Z | |
| dc.date.available | 2016-04-21T17:38:06Z | |
| dc.date.issued | 2016-04-21 | |
| dc.date.submitted | 2008 | en_US |
| dc.identifier.uri | https://hdl.handle.net/2139/41806 | |
| dc.subject | home prepared meals | en_US |
| dc.subject | university students | en_US |
| dc.subject | analysis | en_US |
| dc.title | An analysis of the potential health nutritional benefits associated with the consumption of home-prepared meals among university students (St. Augustine campus) | en_US |
| dc.type | Undergraduate Final Year Projects | en_US |
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