“Cooking and Active Leisure” TAS Program, Spain: A Program Impact Pathways (PIP) Analysis

Roura, Elena; Pareja, Sara Lucía; Milà, Raimón; Cinca, N.

doi:10.1177/15648265140353s208

Cited by 5 publications

(3 citation statements)

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“…However, cookery lessons have never been part of Spanish school curricula, thus leaving learning cooking skills as a private matter. Under the umbrella of the Governmental NAOS strategy (“Nutrición, Actividad Física y Prevención de la Obesidad” = Strategy for Nutrition, Physical Activity and the Prevention of Obesity) [ 65 ], whose goal is to reverse the trend in obesity prevalence through the promotion of healthy diets and physical exercise, some interventional programs that include cookery lessons have been run, showing success in changing health behaviors in the short term [ 66 ]. The Food, Nutrition and Gastronomy Program for Pre-School Education—PANGEI, “It’s My Pleasure” [ 67 ]—was designed by the Spanish Ministry of Health together with the National Centre for Educational Innovation and Research (CNIIE), the Food and Nutrition Safety Agency, the Royal Academy of Gastronomy, and the Spanish Nutrition Foundation in order to help young children (preschool-aged) to acquire healthy eating habits from an early age.…”

Section: Discussionmentioning

confidence: 99%

Identifying Factors Related to Food Agency: Cooking Habits in the Spanish Adult Population—A Cross-Sectional Study

et al. 2018

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This study focuses on understanding factors that influence food agency in the Spanish population, specifically with regard to cooking habits, knowledge, and determinants and their possible relationship with body weight. A cross-sectional telephone survey was conducted. Individuals were asked about their cooking responsibilities, how they learned to cook, factors that affect their food choices, and their preferred cooking techniques. Anthropometric data were also recorded. Participants were randomly selected, and we finally had 2026 respondents aged ≥18 years (60% women, 40% men). A total of 90.5% of participants stated that they had cooking skills. Women were mainly responsible for cooking tasks (p < 0.05) at all ages. A significantly higher proportion of people under 50 years self-reported that they were “able to cook” in comparison with groups over 50 years. Regardless of age, most participants learned to cook either by practice (43.3%) or from a family member (42.2%). Men tended to be more autodidactic, whereas women reported learning from family. No relation was found between weight status and the evaluated factors investigated. In conclusion, women bear the responsibility for the entire cooking process in families, indicating a gender gap in the involvement of men in cooking responsibilities and competence. More research is needed to assess the influence of cooking knowledge on obesity prevention.

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Section: Discussionmentioning

confidence: 99%

Identifying Factors Related to Food Agency: Cooking Habits in the Spanish Adult Population—A Cross-Sectional Study

et al. 2018

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“…Viewers might be more inclined to follow programs that emphasize the use of fresh and seasonal produce in their cooking [ 10 ]. In Spain, there may be a trend of viewers engaging with cooking shows that explore culinary tourism, featuring different regional cuisines and the unique flavors associated with various Spanish provinces [ 11 ]. In the United Kingdom, cooking programs may reflect the multicultural nature of society, incorporating a wide range of global cuisines.…”

Section: Introductionmentioning

confidence: 99%

Gastronomic Curiosity and Consumer Behavior: The Impact of Television Culinary Programs on Choices of Food Services

Gajdzik,

Jaciow,

Wolniak

et al. 2023

Foods

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In highly developed countries, more and more people use culinary services. Cooking at home, for the family, is giving way to culinary services. Consumers either order food home or use the offers of restaurants and bars. Consumers’ choice of culinary form may be influenced by cooking television programs. Many TV stations broadcast cooking programs. This study examined the impact of television culinary programs on consumer behavior in the restaurant services market. The article examines the interplay of emotional responses, personality traits, and culinary preferences to understand how TV cooking programs influence dining decisions. The study was conducted using the CAWI method, which involved 742 respondents. The study, conducted between May 2021 and April 2022, was addressed to people who visited restaurants presented in the Polish culinary TV show titled “Kitchen Revolutions”. The study revealed that almost 3/4 of the respondents chose restaurants based on the program’s recommendations. Although there was a strong emotional connection with this program—nearly half of the respondents expressed delight in the taste of snacks and main courses—this did not always translate into an increased frequency of eating meals away from home. Only every third respondent said that the program influenced their gastronomic behavior. The research hypotheses examined the extent to which culinary TV shows influence the frequency of visits to restaurants, the perceived quality of life, and the influence on consumers with specific personality traits. The results partially supported the hypothesis that cooking programs on television encourage people to eat out more often, but the perceived impact on quality of life and on some personality traits was less clear. The article contributes to the understanding of consumer behavior in the food service market by highlighting the complex dynamics of emotional reactions, personality traits, and the impact of culinary television programs. The findings have practical implications for the restaurant industry, suggesting a focus on emotional impact, food quality and presentation, and targeting marketing strategies towards consumers who are open to new experiences and ready to experiment.

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“…Over the past 6 years, the Mondelēz International Foundation (MIF) has been partnering with private and public organizations across world regions supporting the delivery and evaluation of school-based healthy lifestyles programs focusing mainly in fostering healthy dietary and physical activity behaviors. 6 –13…”

Section: Introductionmentioning

confidence: 99%

Innovative Healthy Lifestyles School-Based Public–Private Partnerships Designed to Curb the Childhood Obesity Epidemic Globally: Lessons Learned From the Mondelēz International Foundation

Pérez‐Escamilla

2018

Food Nutr Bull

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Public-private partnerships (PPPs) have been recognized as central for addressing the childhood obesity epidemic. However, very few real-world examples have been published documenting the workings of effective PPPs. The objective of this article is to identify the factors that enabled the successful implementation of school-based PPPs focusing mainly on nutrition and physical activity in 7 countries located in Asia (China and India), Africa (South Africa), Europe (Germany, United Kingdom), and Latin America (Brazil and Mexico). We triaged qualitative data from (1) proceedings from 2 school-based healthy lifestyles program evaluation workshops in October 2013 and in May 2016; (2) Mondelēz International Foundation (MIF) annual country reports and MIF project reports; and (3) interviews with key program leaders from each program. Extracted data were mapped into each of the 11 guiding principles for effective PPPs recently developed by a multisectoral public-private group of stakeholders in the United States. Three of the 7 countries met all, and the remaining 4 met between 4 and 7 of the guiding principles. Therefore, it is not surprising that there is strong evidence that all programs are having a positive impact on healthy lifestyles knowledge and practices in the target populations. This MIF-led initiative provides important lessons as to how to establish effective PPPs designed to tackle the childhood obesity epidemic globally.

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“Cooking and Active Leisure” TAS Program, Spain: A Program Impact Pathways (PIP) Analysis

Abstract: Background. The "Cooking and Active Leisure" Tu y Alícia por la Salud (CAL-TAS) Program is a schoolbased pilot that addresses healthy lifestyle needs of

Cited by 5 publications

References 7 publications

Identifying Factors Related to Food Agency: Cooking Habits in the Spanish Adult Population—A Cross-Sectional Study

Identifying Factors Related to Food Agency: Cooking Habits in the Spanish Adult Population—A Cross-Sectional Study

Gastronomic Curiosity and Consumer Behavior: The Impact of Television Culinary Programs on Choices of Food Services

Innovative Healthy Lifestyles School-Based Public–Private Partnerships Designed to Curb the Childhood Obesity Epidemic Globally: Lessons Learned From the Mondelēz International Foundation

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