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Background Meal habits are associated with overall dietary quality and favorable dietary patterns determined by the Healthy Eating Index (HEI). However, within dietary patterns, complexities of food combinations that are not apparent through composite score determination may occur. Also, explorations of these food combinations with cooking and perceived diet quality (PDQ) remain unknown. Data from the National Health and Nutrition Examination Survey (NHANES) 2007-2010 were utilized to determine the frequency of cooking at home and PDQ, a
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