scholarly journals Evaluation of "College CHEF," a Campus-based, Culinary Nutrition Education Program

2017 ◽  
Vol 1 (1) ◽  
pp. 29 ◽  
Author(s):  
Jennifer McMullen ◽  
Melinda Ickes ◽  
Melody Noland ◽  
Don Helme
Keyword(s):  
College Students ◽  
Nutrition Education ◽  
Education Program ◽  
Vegetable Consumption ◽  
Overweight And Obesity ◽  
Fruit And Vegetable Consumption ◽  
Fruit And Vegetable ◽  
Post Intervention ◽  
Nutrition Education Program ◽  
The Impact

Aim: Evaluate the impact of a campus-based culinary nutrition education program, the College CHEF: Cooking Healthfully Education for Life-long Change, to determine if there were significant differences preto post- intervention with participants' attitudes, behaviors, and knowledge with healthy eating/cooking.Background: College students have high rates of overweight and obesity and tend to have unhealthy dietary practices. Culinary nutrition programs may provide students a means to improve related attitudes, behaviors, and knowledge.Methods: College students residing on campus were recruited. Participants completing both pre- and post-measures were included in analysis: Control (n= 17) and intervention groups (n = 15). Quasi-experimental pre-, post- design: Surveys were administered to both groups at baseline and post-intervention in October-November 2015.Results:  There was a statistically significant improvement in fruit and vegetable consumption (p = .03) and with knowledge of cooking terms and techniques (p < .001).Conclusions:  Campus-based culinary nutrition education programming has potential to positively impact college students’ fruit and vegetable consumption and cooking knowledge. Future programs should incorporate strategies such as additional opportunities to engage in hands-on practice and building cross-campus collaborations to promote sustainability.

scholarly journals Community-based culinary and nutrition education intervention promotes fruit and vegetable consumption

2021 ◽  
pp. 1-13
Author(s):  
Jessica Jarick Metcalfe ◽  
Melissa Pflugh Prescott ◽  
Melissa Schumacher ◽  
Caitlin Kownacki ◽  
Jennifer McCaffrey
Keyword(s):  
Nutrition Education ◽  
Vegetable Consumption ◽  
Controlled Trial ◽  
Fruit And Vegetable Consumption ◽  
Control Group ◽  
Fruit And Vegetable ◽  
Structured Interviews ◽  
Post Intervention ◽  
Cooking Classes ◽  
The Impact

Abstract Objective: The main objective of this study was to evaluate the impact of the Market to MyPlate (M2MP) program on fruit and vegetable consumption and cooking behaviours. Secondary objectives were to examine factors that affected participant retention and program completion, and analyse program feedback provided by participants. Design: This study conducted a mixed methods evaluation embedded within a cluster randomised controlled trial of the M2MP intervention. Adult participants completed a pre- and post-program survey reporting on their fruit and vegetable consumption and cooking behaviours. A subsample participated in structured interviews, providing feedback about M2MP and the impact of the program. Setting: Seven weekly classes took place in community centres and extension offices in central Illinois. Participants: 120 adults and their families participated. Class cohorts were randomly assigned to one of three treatment groups: (1) nutrition education and cooking classes with produce allocations (PAE, n 39); (2) nutrition education and cooking classes only (EO, n 36) or (3) control group (n 45). Results: Compared to control, PAE participants reported larger increases from pre- to post-intervention in fruit (P = 0·001) and vegetable consumption (P = 0·002), with no differences in cooking frequency. Interview analyses identified key themes in behaviour changes due to M2MP, including reported increases in dietary variety, cooking self-efficacy and children’s participation in cooking. Conclusions: PAE participants who received an intervention that directly increased their access to fresh produce (via produce allocations) increased their reported fruit and vegetable consumption. Though participants’ cooking frequency did not change, interviewees reported increased variety, cooking confidence and family participation in cooking.

A Cosmetic Content–Based Nutrition Education Program Improves Fruit and Vegetable Consumption Among Grade 11 Thai Students

2016 ◽  
Vol 48 (3) ◽  
pp. 190-198.e1 ◽  
Author(s):  
Pattraporn Somsri ◽  
Warapone Satheannoppakao ◽  
Mathuros Tipayamongkholgul ◽  
Paranee Vatanasomboon ◽  
Rachada Kasemsup
Keyword(s):  
Nutrition Education ◽  
Education Program ◽  
Vegetable Consumption ◽  
Fruit And Vegetable Consumption ◽  
Fruit And Vegetable ◽  
Thai Students ◽  
Nutrition Education Program ◽  
Grade 11

scholarly journals Building Healthy Eating Knowledge and Behavior: An Evaluation of Nutrition Education in a Skill Training Course for Construction Apprentices

2019 ◽  
Vol 16 (23) ◽  
pp. 4852 ◽  
Author(s):  
Chung ◽  
Chung ◽  
Chan
Keyword(s):  
Nutrition Education ◽  
Healthy Eating ◽  
Vegetable Consumption ◽  
Skill Training ◽  
Fruit And Vegetable Consumption ◽  
Construction Workers ◽  
Fruit And Vegetable ◽  
Post Intervention ◽  
And Behavior

Background: Prior research has found poor health among construction workers is related to poor nutrition and low fruit and vegetable consumption. Promoting nutrition knowledge can improve dietary behaviors, but nutrition education among construction workers is limited. We evaluated the effectiveness of nutrition education on fruit and vegetable consumption among construction apprentices. In this pilot evaluative study, 36 construction apprentices enrolled in skill training programs received two 1.5-hour nutrition classes. Twelve questions addressing healthy eating knowledge and behavior were administered at baseline, after intervention, and at three months follow-up. After intervention, daily fruit consumption improved from baseline (mean (s.d.) =1.42 (0.55)) to post intervention (mean (s.d.) =1.72 (0.70)) (p < 0.05) and to three months follow-up (mean(s.d.) =1.94 (0.83)) (p > 0.05). After intervention, daily vegetable consumption improved from baseline (mean (s.d.) =1.67 (0.59)) to post intervention (mean (s.d.) =1.97 (0.74)) (p < 0.05) and to three months follow-up (mean (s.d.) = 2.19 (0.82)) (p > 0.05). Younger construction apprentices showed better healthy eating knowledge at post intervention and three months follow-up (p > 0.05). Working in normal hours showed better healthy eating knowledge at post intervention but not at three months follow up (p > 0.05). Both age groups and working hours did not show significant differences on healthy eating behaviour. Nutrition education implemented as a three-hour session within skill courses may possibly promote fruit and vegetable consumption among construction apprentices. Further research with control group is required to support the findings in this study.

scholarly journals EFFECTIVENESS OF A GROUP NUTRITION EDUCATION PROGRAM AS A STRATEGY FOR OVERWEIGHT AND OBESITY CONTROL

2017 ◽  
Vol 12 (4) ◽  
Author(s):  
Fernanda Abravanel ◽  
Tairini Cristina Socha ◽  
Isabela Maria Sell ◽  
Luciane Angela Nottar Nesello
Keyword(s):  
Nutrition Education ◽  
Education Program ◽  
Overweight And Obesity ◽  
Obesity Control ◽  
Nutrition Education Program

scholarly journals Fruit and vegetable consumption: marketing data to inform nutrition education and policy

2006 ◽  
Vol 20 (4) ◽  
Author(s):  
Mary Katherine Hoy ◽  
Barbara Berry ◽  
Linda Brugler ◽  
Elizabeth Pivonka
Keyword(s):  
Nutrition Education ◽  
Vegetable Consumption ◽  
Fruit And Vegetable Consumption ◽  
Fruit And Vegetable ◽  
Marketing Data

scholarly journals Analysis of Fruit and Vegetable Consumption by Children in School Canteens Depending on Selected Sociodemographic Factors

Medicina ◽  
2019 ◽  
Vol 55 (7) ◽  
pp. 397 ◽  
Author(s):  
Łuszczki ◽  
Sobek ◽  
Bartosiewicz ◽  
Baran ◽  
Weres ◽  
...  
Keyword(s):  
Fruits And Vegetables ◽  
Eating Habits ◽  
Vegetable Consumption ◽  
Body Height ◽  
Sociodemographic Factors ◽  
Fruit And Vegetable Consumption ◽  
Fruit And Vegetable ◽  
Bar Code ◽  
School Canteen ◽  
The Impact

Background and Objectives: Eating habits acquired or changed during childhood are likely to track into adulthood. Due to the fact that nutritional behaviours are not so strongly formed among children, it is easier to change and develop them in children than in adults. The aim of this study was to assess the impact of selected sociodemographic factors affecting fruit and vegetable consumption (i.e., age, parents’ body mass index, parents’ level education, duration of breastfeeding, child’s time spent in front of computer/television) among children in school canteens. Materials and Methods: The sample consisted of 106 participants (52 girls, 54 boys) aged 6–12. The frequency of consuming fruits and vegetables at a school canteen was assessed using bar code cards for two weeks. Body composition estimates were obtained using a foot-to-foot bioelectrical impedance analysis, body height was measured using a stadiometer Seca 213. The questionnaire contained questions about selected factors which can have an influence on fruit and vegetable consumption. In the study group, 13.2% of participants were overweight and 17.9% were obese. Results: Our results showed a statistically significant relationship between age and fruit and vegetable consumption, and it increased with age in both sexes. Conclusions: Bearing in mind the various conditions discussed when shaping the eating habits of pre-school- and early-school-aged children, the importance of proper nutritional education should be stressed both among children and parents.

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