Good Grubbin': Impact of a TV Cooking Show for College Students Living Off Campus

Clifford, Dawn; Anderson, Jennifer; Auld, Garry; Champ, Joseph G.

doi:10.1016/j.jneb.2008.01.006

Cited by 108 publications

(139 citation statements)

References 24 publications

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“…In the Kinect-Ed presentation, hands-on food preparation demonstrations were not provided for all participants (i.e., 1 student demonstrated making a recipe during the presentation), but an increase in SE was found among participants. The relationship opposes previous findings, which suggested an advantage to hands-on cooking education to improve SE (Clifford et al 2009). However, YAs may be over-reporting their PREP (Boutelle et al 2001), as adolescents perceived they were more frequently involved in food preparation than adults perceived them to be; therefore, PREP may not have been as high as reported by current participants (or parents (Boutelle et al 2001) were underreporting).…”

Section: Discussioncontrasting

confidence: 95%

“…Interestingly, it has been suggested that a lack of confidence using basic cooking skills may be the limiting factor for individuals who did not cook frequently (Lang and Caraher 2001). Interventions regarding meal preparation and cooking in adolescents are limited; however, the literature indicates positive effects on food behaviours, improved cooking motivation, self-efficacy for cooking, positively changed eating habits, and reduced barriers to cooking can be achieved as a result (Clifford et al 2009). …”

Section: Introductionmentioning

confidence: 99%

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An evaluation of the Kinect-Ed presentation, a motivating nutrition and cooking intervention for young adolescents in grades 6–8

Santarossa

Ciccone

Woodruff

2015

Appl. Physiol. Nutr. Metab.

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Abstract:Recently, public health messaging has included having more family meals and involving young adolescents (YAs) with meal preparation to improve healthful diets and family dinner frequency (FDF). Kinect-Ed, a motivational nutrition education presentation was created to encourage YAs (grades 6-8) to help with meal preparation and ultimately improve FDF. The purpose of this study was to evaluate the Kinect-Ed presentation, with the goals of the presentation being to improve self-efficacy for cooking (SE), food preparation techniques (TECH), food preparation frequency (PREP), family meal attitudes and behaviours, and ultimately increase FDF. A sample of YAs (n = 219) from Southern Ontario, Canada, completed pre-and postpresentation surveys, measuring FDF, PREP, SE, and TECH. Kinect-Ed successfully improved participants' FDF (p < 0.01), PREP (p < 0.01), SE (p < 0.01), and TECH (<0.01). Overall, goals of the presentation were met. Encouraging YAs to help prepare meals and get involved in the kitchen may reduce the time needed from parents to prepare meals, and, in turn, allow more time for frequent family dinners.

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Section: Discussioncontrasting

confidence: 95%

Section: Introductionmentioning

confidence: 99%

An evaluation of the Kinect-Ed presentation, a motivating nutrition and cooking intervention for young adolescents in grades 6–8

Santarossa

Ciccone

Woodruff

2015

Appl. Physiol. Nutr. Metab.

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“…Across the 11 intervention studies, sample sizes ranged from 19 to 602 participants (17,21 respectively), with the majority containing less than 120 participants (12,14,16,17,18,19,20,22) and power calculations were rarely discussed in relation to outcomes.…”

Section: Components Of Cooking Skills and Food Skills Measuresmentioning

confidence: 99%

“…Two intervention studies exclusively recruited women (18,20); six contained both men and women, although women made up the majority of respondents (12,14,15,16,19,22); one intervention focused specifically on retired men over 65 years of age (17); and, two interventions comprised largely mixed gender samples (13,21). The two intervention studies which focused on student populations (16,22) assessed dietary outcomes including FV and overall meal patterns.…”

Section: Components Of Cooking Skills and Food Skills Measuresmentioning

confidence: 99%

“…The intervention content typically aims to increase nutritional knowledge, cooking confidence and food-preparation skills and cooking techniques as a means to improving nutritional status. A number of these interventions are underpinned by theory -most commonly social cognitive theory (Bandura, 1977) -where observational learning and modelling are key components of skill development (Clifford, Anderson, Auld & Champ, 2009;Condrasky, Graham & Kamp, 2006;Levy & Auld, 2004). In most intervention studies pre-and post-measures of CS are included, targeting multiple aspects of cooking and meal preparation behaviours, though these measures are typically secondary to dietary assessments.…”

Section: Introductionmentioning

confidence: 99%

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Domestic cooking and food skills: A review

McGowan

Caraher

Raats

et al. 2015

Critical Reviews in Food Science and Nutrition

170

160

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Domestic cooking skills (CS) and food skills (FS) encompass multiple components, yet there is a lack of consensus on their constituent parts, inter-relatedness or measurement, leading to limited empirical support for their role in influencing dietary quality. This review assessed the measurement of CS and FS in adults (>16 years); critically examining study designs, psychometric properties of measures, theoretical basis and associations of CS/FS with diet.Electronic databases (PsychInfo), published reports and systematic reviews on cooking and home food preparation interventions (Rees et al. 2012;Reicks et al. 2014) provided 834 articles of which 26 met the inclusion criteria. Multiple CS/FS measures were identified across three study designs: qualitative; cross-sectional; and dietary interventions; conducted from 1998-2013. Most measures were not theory-based, limited psychometric data was available, with little consistency of items or scales used for CS/FS measurements. Some positive associations between CS/FS and FV intake were reported; though lasting dietary changes were uncommon. The role of psychosocial (e.g., gender, attitudes) and external factors (e.g. food availability) on CS/FS is discussed.A conceptual framework of CS/FS components is presented for future measurement facilitation, which highlights the role for CS/FS on food-related behaviour and dietary quality. This will aid future dietary intervention design.

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Representing “U”: Popular Culture, Media, and Higher Education

Reynolds¹

2014

ASHE Higher Education Report

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Good Grubbin': Impact of a TV Cooking Show for College Students Living Off Campus

Cited by 108 publications

References 24 publications

An evaluation of the Kinect-Ed presentation, a motivating nutrition and cooking intervention for young adolescents in grades 6–8

An evaluation of the Kinect-Ed presentation, a motivating nutrition and cooking intervention for young adolescents in grades 6–8

Domestic cooking and food skills: A review

Representing “U”: Popular Culture, Media, and Higher Education

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