The impact of video technology on learning: A cooking skills experiment

Surgenor, Dawn; Hollywood, Lynsey; Furey, Sinéad; Lavelle, Fiona; McGowan, Laura; Spence, Michelle; Raats, Monique M.; McCloat, Amanda; Mooney, Elaine; Caraher, Martin; Dean, Moira

doi:10.1016/j.appet.2017.03.037

Cited by 51 publications

(60 citation statements)

References 18 publications

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“…Our results highlight the widespread reliance of the target population on videos, which allow them to overcome the written-language barrier and to rematerialize cooking through direct access to tips and tricks, emphasizing the significance of visual material. The use of videos to develop cooking skills [25] is currently being tested in the FacilEat4All project, which is expanding on the NutCracker project.…”

Section: Discussionmentioning

confidence: 99%

Providing a Smart Healthy Diet for the Low-Income Population: Qualitative Study on the Usage and Perception of a Designed Cooking App

Régnier¹,

Dugré²,

Darcel³

et al. 2018

JMIR Mhealth Uhealth

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BackgroundHealth behaviors among low-income groups have become a major issue in the context of increasing social inequalities. The low-income population is less likely to be receptive to nutritional recommendations, but providing cooking advice could be more effective. In this domain, taking advantage of digital devices can be a bonus with its own challenges.ObjectiveThe aim of this study was to develop and deploy NutCracker, a social network–based cooking app for low-income population, including cooking tips and nutritional advices, aiming at creating small online communities. We further determined the usefulness, perceptions, barriers, and motivators to use NutCracker.MethodsThe smartphone app, designed jointly with beneficiaries of the social emergency services, was implemented in a disadvantaged neighborhood of Magny, (Paris region, France). Once the app became available, 28 subjects, living in the neighborhood, tested the app for a 6-month period. Logs to the app and usages were collected by the software. In total, 12 in-depth, semistructured interviews were conducted among the users and the social workers to analyze their uses and perceptions of the app relative to their interest in cooking, cooking skills, socioeconomic constraints, and social integration. These interviews were compared with 21 supplementary interviews conducted among low-income individuals in the general population.ResultsNutCracker was developed as a social network–based app, and it includes cooking tips, nutritional advice, and Web-based quizzes. We identified barriers to uses (especially technical barriers, lack of knowledge in the field of new technologies and written comprehension, and search for real contacts) and motivators (in particular, good social integration, previous use of social networks, and help of children as intermediaries). Cooking skills were both a barrier and a lever.ConclusionsTargeting the low-income groups through a cooking app to promote healthier behaviors offers many advantages but has not been fully explored. However, the barriers in low-income milieu remain high, especially among the less socially integrated strata. Lessons from this intervention allow us to identify barriers and possible levers to improve nutrition promotion and awareness in deprived areas, especially in the time of social crisis.

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Section: Discussionmentioning

confidence: 99%

Providing a Smart Healthy Diet for the Low-Income Population: Qualitative Study on the Usage and Perception of a Designed Cooking App

Régnier¹,

Dugré²,

Darcel³

et al. 2018

JMIR Mhealth Uhealth

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show abstract

“…Thorpe and Holt (2008) position stimulated recall within the group of so-called introspective methods, which are particularly suitable for examining and analysing learning processes, interpersonal skills, and decision-making processes (i.e., learning in action). Additionally, supported by other studies (e.g., Surgenor et al, 2017), it is clear that using only the video data without the opportunity for retrospection would have provided rather limited materials for analysis for this study. Nevertheless, the use of the video data to stimulate discussion during the SR interview allowed tapping into the sensory dimensions of food-related experiences (i.e., touch, smell, taste, and sound of food), which would be difficult for a research participant to convey through interviews or other verbal methods alone (Stilling Blichfeldt et al, 2015;Wills et al, 2015).…”

Section: Discussionmentioning

confidence: 52%

Informal learning and food sense in home cooking

2018

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This exploratory article examines the novel term food sense and informal learning in the context of home cooking. Its theory draws from Dewey's work and from his notions of reflexive thought and action. The data consist of a transcribed audio recording of an in-depth, video-based, stimulated-recall (SR) interview. The auto-ethnographic videos were used to stimulate conversation during the interview and were previously collected as part of a broader research project on home cooking in a Finnish family context. Based on the theory and the data, the definition of food sense was refined into a model consisting of three levels: 'Understanding' as the ability to define and interpret emerging ruptures in activity; 'Applying' as the competence to plan and execute solutions that function in context; and 'Re-defining' as the reformulation of activities to enable new ways of doing. In reference to the empirical examples, two of the three episodes represented 'Understanding' and 'Applying'; whereas the third example included also the potential for re-defining habitual ways of action. However, despite possession of relevant knowledge and initial motivation, the emergence of negative emotions of the person in charge of the cooking process prevented reformulating existing cooking habits. By providing novel insights into the social, cultural, and situated nature of home cooking, the article complements the more individual-focused and/or knowledge-based approaches used by other recent studies of cooking skills and learning.

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“…Mayer’s cognitive theory of digital learning explains that viewers can only process a limited amount of information at one time as visual and auditory information are processed via different pathways [ 30 ]. However, as video technology comes with pause and rewind options, it allows the learners to process more information [ 31 ]. A previous study investigating vegetable intake in Australian young adults reports similar findings, where food pictures and recipe ideas were ranked as highly preferred while awareness raising posts received a lower ranking [ 32 ].…”

Section: Discussionmentioning

confidence: 99%

Messaging for Interventions Aiming to Improve Calcium Intake in Young Adults—A Mixed Methods Study

Rouf

Allman‐Farinelli

2018

Nutrients

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Social media channels are the preferred communication tools for many young adults and therefore may have applications in health promotion. The framing of messages is important, as an intervention must resonate with the target group. The aim of this study was to determine what type of messaging is preferred by young adults to improve their calcium intake. A cross-sectional web-based survey was conducted and young adults aged 18 to 25 years recruited. A 14-item survey collected information on the participants’ demographics, ranking of text messages, mock Facebook posts with images, preferences related to type of posts they find personally relevant, and frequency and likelihood of engagement with posts and polls in social media. In addition, optional responses from participants about factors that motivate them to consume more calcium-rich foods were included and thematically analysed using NVivo. Eighty-one participants (17 males) completed the survey. No significant difference in ranking of the text messages and Facebook posts were found. Participants indicated that recipe demonstrations (n = 71), cost-saving tips (n = 70), and information on recommended daily intake (n = 62) were personally relevant, while meal inspiration (n = 70), awareness-raising posts (n = 41), and messages about obtaining enough calcium from non-dairy sources (n = 38) would encourage them to eat more calcium-rich foods. The qualitative replies indicated the tone (in young adults’ language) and length (short) of messages preferred, and the messaging they perceived would motivate young adults. In conclusion, short, aesthetically pleasing and personally relevant messages written in the language of young adults were recommended.

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The impact of video technology on learning: A cooking skills experiment

Cited by 51 publications

References 18 publications

Providing a Smart Healthy Diet for the Low-Income Population: Qualitative Study on the Usage and Perception of a Designed Cooking App

Providing a Smart Healthy Diet for the Low-Income Population: Qualitative Study on the Usage and Perception of a Designed Cooking App

Informal learning and food sense in home cooking

Messaging for Interventions Aiming to Improve Calcium Intake in Young Adults—A Mixed Methods Study

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