An Experiential Cooking and Nutrition Education Program Increases Cooking Self-Efficacy and Vegetable Consumption in Children in Grades 3-8.

Auteur(s) :
Jarpe-Ratner E., Folkens S., Sharma S., Daro D., Edens NK.
Date :
Août, 2016
Source(s) :
Journal of nutrition education and behavior. #: p
Adresse :
Common Threads, Austin, TX. Electronic address: [email protected]

Sommaire de l'article
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OBJECTIVE
Evaluate the effect of a community-based, experiential cooking and nutrition education program on consumption of fruits and vegetables and associated intermediate outcomes in students from low-income families.

DESIGN
Quasi-experimental program evaluation by pre-post survey of participating students and their parents.

SETTING
Underserved elementary and middle schools in Chicago.

PARTICIPANTS
Students (n = 271; 65% girls, 44% Hispanic, 32% African American; 94% eligible for free/reduced price lunch) in grades 3-8 selected by school staff to participate by variable inclusion criteria. 59% of students who applied returned both pre- and post-surveys.

INTERVENTION(S)
Ten-week (2 h/wk) chef-instructor-led program held in cafeteria kitchens after school.

MAIN OUTCOME MEASURE(S)
Changes in student nutrition knowledge, cooking self-efficacy, fruit and vegetable liking and consumption, and communication to family about healthy eating.

ANALYSIS
Changes from beginning to end of program were analyzed with paired t test. Results were considered significant at P < .05.

RESULTS
Increased nutrition knowledge score from 0.6 to 0.8, cooking self-efficacy score from 3.2 to 3.6, and vegetable consumption score from 2.2 to 2.4 (all P < .05). Increased score for communication about healthy eating (4.1 to 4.4; P < .05) 6 months after the end of the course.

CONCLUSIONS AND IMPLICATIONS
Experiential cooking and nutrition education programs led by chef-instructors may be effective ways to improve nutrition in low-income communities.

Source : Pubmed
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