Cooking Classes Increase Fruit and Vegetable Intake and Food Safety Behaviors in Youth and Adults

Brown, Barbara J.; Hermann, Janice

doi:10.1016/s1499-4046(06)60027-4

Cited by 93 publications

(101 citation statements)

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“…Furthermore, 36% of youth increased cooking skills such as using a clean knife and cutting board to prepare fruits and vegetables to avoid cross-contamination (P<0.0001). The degree of benefit was much higher in youths than adults for each variable measured, further confirming the belief that adolescence is a crucial time to establish healthful dietary behaviors (Brown & Hermann, 2005).…”

Section: Oklahoma Cooperative Extension Servicesupporting

confidence: 64%

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A Multicultural Nutrition and Culinary Intervention for Middle School Students: Pink and Dude Chefs, Phase 2

Lockhart¹

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The prevalence of adolescent obesity in the United States has more than quadrupled in the past 30 years, growing from 5% to nearly 21% in 12-19 year olds. Although obesity has many interrelated causes, a lack of knowledge and practical skill to prepare healthy food from scratch is an important factor. Research indicates that nutrition and culinary interventions based on behavioral change theories may improve mediators of healthful eating in adolescents. Pink and Dude Chefs, Phase 2, an eight-week after-school nutrition and culinary intervention targeted towards middle school students in a predominantly low-income, Hispanic community, was developed and evaluated. The curriculum called "Around the World" was designed to enhance knowledge and cooking skills through a multicultural approach. Participants learned about the food culture and customs of a different country each week and then created a recipe of that country from scratch. Research assistants from California Polytechnic State University implemented the lessons. The program took place at Mesa Middle School in Arroyo Grande, CA over two consecutive academic quarters, Fall 2013 and Winter 2014. Participants were 16 seventhand eighth-grade students aged 12-14. The program consisted of 8 lessons that were divided into a classroom-based learning portion and a kitchen-based cooking portion. A pre-and post-intervention survey was developed to assess change in self-efficacy for cooking, cooking skills, nutrition knowledge, outcome expectancies, and perceived social and family norms. Paired t-tests indicated that participants demonstrated a significant increase in nutrition knowledge (P<0.0001) and cooking skills (P=0.02) after participation in Pink and Dude Chefs, Phase 2. Empowering youth by improving food-related knowledge and skills is an important step toward improving the health of our nation. Further research is needed to examine how nutrition and culinary interventions may impact long-term health promoting behaviors.v ACKNOWLEDGMENTS

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Section: Oklahoma Cooperative Extension Servicesupporting

confidence: 64%

“…A 2005 study found positive outcomes related to fruit and vegetable intake and food safety behaviors in youth and adults (n=602) following a series of cooking classes developed by the Oklahoma Cooperative Extension Service (Brown & Hermann, 2005).…”

Section: Oklahoma Cooperative Extension Servicementioning

confidence: 99%

A Multicultural Nutrition and Culinary Intervention for Middle School Students: Pink and Dude Chefs, Phase 2

Lockhart¹

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“…Results highlight the need to plan a strategy for implementing proper nutritional education programmes for adolescent swimmers. These programmes could include cooking classes to provide basic knowledge on cooking techniques and ingredients [24] and should not be limited to adolescents but also include parents and schools. A recent study has shown that nutritional education appears to be an effective resource to improve nutritional habits in adolescent swimmers [7].…”

Section: Discussionmentioning

confidence: 99%

Hydration and nutrition knowledge in adolescent swimmers. Does water intake affect urine hydration markers after swimming?

Altavilla

Moya

Caballero

2017

Int J Appl Exerc Physiol

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ABSTRACT:Little data exists regarding nutritional knowledge and hydration in adolescent swimmers. The aim of this study was to assess the level of nutrition and hydration knowledge and to describe the fluid balance in adolescent swimmers during training. A study was carried out with a cross-sectional descriptive part and a longitudinal part with repeated measurements over five swimming sessions. Eighty-six adolescent swimmers completed a questionnaire to assess their sport nutrition and hydration knowledge. Fluid balance and urine hydration markers were studied during training.Swimmers showed a limited nutrition knowledge (33.26 % ± SD 12.59) and meagre hydration knowledge (28.61 % ± SD 28.59). Females showed lower scores than male swimmers in nutrition and hydration knowledge. Based on urine specific gravity, swimmers started the training close to the euhydrated threshold (1.019 g/mL ± SD 0.008). Although urine specific gravity and urine colour were reduced after the training, there were minimal changes in body mass (-0.12 Kg ± SD 0.31). Sweat loss (2.67 g/min ± SD 3.23) and the net changes in the fluid balance (-0.22 % ± SD 0.59) were low. The poor knowledge in nutrition and hydration encountered in the swimmers can justify the development of a strategy to incorporate nutritional education programmes for this group. Body water deficit from swimming activity seems to be easily replaced with the water intake to maintain hydration. After the training, the urine of swimmers was diluted regardless of their water intake. Dilution of urine did not reflect real hydration state in swimming.

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“…Los elementos de efectividad de los programas de educación nutricional infantil: la educación nutricional culinaria y sus beneficios -El incremento del consumo de frutas 38,39 , verduras 27,40 o de ambos 26,30,31,[41][42][43][44] .…”

Section: La Educación Nutricional Culinariaunclassified

Los elementos de efectividad de los programas de educación nutricional infantil: la educación nutricional culinaria y sus beneficios

Al-Ali

Arrizabalaga

2015

Rev Esp Nutr Hum Diet

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Actualmente existe una prevalencia alta de las enfermedades crónicas no transmisibles tanto en edad adulta como en edad infantil. Los programas de educación nutricional han mostrado su efectividad previniendo estas enfermedades. Algunos de los elementos de efectividad de estos programas son: la implementación de programas en las escuelas, la involucración de las familias y de toda la comunidad escolar, la proyección del programa a niños de 6 a 12 años de edad, el aprendizaje basado en la práctica, el programa educacional basado en teorías o la elaboración de herramientas necesarias para producir cambios conductuales. La educación nutricional culinaria o la educación en habilidades culinarias se presenta como una de las modalidades más eficaces pues el aprendizaje práctico sobre cómo preparar y cocinar los alimentos saludables ha demostrado beneficios como: el incremento del consumo de frutas y verduras, la mejora de las habilidades culinarias, la mejora de las creencias acerca de la alimentación, la mejora de las conductas alimentarias, la prevención de la obesidad infantil y la mejora de las elecciones dietéticas. A pesar de los beneficios descritos, se hace necesario tener un conocimiento más profundo e investigar en las variables de efectividad de la educación nutricional culinaria, especialmente en España. PALABRAS CLAVE Modelos educativos;Dieta, Alimentos y Nutrición; Cocina; Prevención y control. Currently there is a high prevalence of chronic non-communicable diseases in both adult and childhood. Nutrition education programs have shown its effectiveness preventing these diseases. Some elements of effectiveness of these programs are implementing programs in schools, the involvement of the families and the school community, the screening program for children from 6-12 years of age, learning based on practice, educational program based on theories, provide the necessary tools to produce behavioral changes. The culinary nutrition education and cooking skills education is presented as one of the most popular methods, hands-on learning on how to prepare and cook healthy foods has proven benefits: increased consumption of fruits and vegetables, improving the culinary skills, improving beliefs about food, improving eating behaviors, prevention of childhood obesity and improving dietary choices. But more research is needed in this modality to learn the elements of effectiveness of culinary nutrition education, especially in Spain. R E S U M E N INTRODUCCIÓNLa alimentación juega un rol preponderante en nuestra vida. En el tipo de alimentación y el estilo de vida entran en juego muchos factores tales como los alimentos disponibles, las costumbres, la familia, la sociedad y el entrono en general. Todas estas variables empiezan a ser relevantes durante los primeros años de vida y son las que determinarán nuestro futuro estado de salud.La alimentación diaria junto con el estilo de vida adquirido durante años, serán la causa de la aparición de muchas enfermedades crónicas como la obesidad, el sobrepeso, la hipertensión...

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Cooking Classes Increase Fruit and Vegetable Intake and Food Safety Behaviors in Youth and Adults

Cited by 93 publications

References 1 publication

A Multicultural Nutrition and Culinary Intervention for Middle School Students: Pink and Dude Chefs, Phase 2

A Multicultural Nutrition and Culinary Intervention for Middle School Students: Pink and Dude Chefs, Phase 2

Hydration and nutrition knowledge in adolescent swimmers. Does water intake affect urine hydration markers after swimming?

Los elementos de efectividad de los programas de educación nutricional infantil: la educación nutricional culinaria y sus beneficios

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