scholarly journals The Influence of a Campus-based Culinary, Nutrition Education Program, "College CHEF," on College Students' Self-efficacy with Cooking Skills and Nutrition Behaviors

2017 ◽  
Vol 1 (2) ◽  
pp. 61 ◽  
Author(s):  
Jennifer McMullen ◽  
Melinda Ickes
Keyword(s):  
College Students ◽  
Nutrition Education ◽  
Education Program ◽  
Self Efficacy ◽  
Dietary Habits ◽  
Intervention Group ◽  
Future Research ◽  
Control Group ◽  
Cooking Skills ◽  
Nutrition Education Program

Background: College students tend to have poor dietary habits. Self-efficacy is important in promoting positive behavior change and may be impactful when targeting college students' eating and cooking habits.Aim: To evaluate the influence of a campus-based culinary nutrition education program, the College CHEF, on participants' self-efficacy for cooking skills and techniques and fruit and vegetable (FV) use and consumption.Methods: Study subjects comprised intervention (N = 15) and control participants (N = 17). The mean age of the intervention group was 18 (SD = 0.00) with a mean age for control group participants of 18.3 (SD = 0.59). The intervention group participated in four weekly hands-on cooking/nutrition sessions. Pre- and post-surveys to assess changes with self-efficacy were administered through Qualtrics to both groups (Qualtrics Inc., 2013). Subscale responseswere compared utilizing t-tests, apriori p < .05.Results: Intervention participants reported significant improvements as compared to the control group for the Self-Efficacy for using Fruits, Vegetables, and Seasonings subscale (p =.015).Conclusion: Findings support the implementation of campus-based programming to improve college students’ self-efficacy for using fruits, vegetables, and seasonings with cooking to promote healthier eating and cooking behaviors. Future research should explore the various means to promote self-efficacy (i.e., vicarious experiences, mastery experience, verbal persuasion, and physiological feedback) among college students as part of similar programming.

scholarly journals Cooking Training Intervention to Improve Cooking Skills and Self Efficacy in Preparing Breakfast for Kendari City Junior High School Students

2021 ◽  
Vol 2 (2) ◽  
pp. 54-61
Author(s):  
Titi Sholeha ◽  
Rahayu Indriasari ◽  
Healthy Hidayanty ◽  
Nurhaedar Jafar ◽  
Saifuddin Sirajuddin ◽  
...  
Keyword(s):  
High School ◽  
High School Students ◽  
Nutrition Education ◽  
Junior High School ◽  
Self Efficacy ◽  
Intervention Group ◽  
Junior High School Students ◽  
Control Group ◽  
School Students ◽  
Cooking Skills

The quality of adolescent breakfast is very influential on daily nutritional needs. Fast food is a favorite food for teenagers but the nutritional content is lacking. Love to eat - ready-to-eat food makes the practice of cooking decline. The purpose of this study was to improve cooking skills and self-efficacy in preparing breakfast for junior high school students in Kendari City. This study is a quasi-experimental design. The subjects in this study were 26 students of SMPN 10 Kendari, namely the intervention group who were given cooking training and nutrition education with the lecture method and 26 students of SMPN 5 Kendari were the control group who were given nutrition education through leaflets. Data were analyzed using paired t-test and independent sample t-test. The results showed that there were differences in cooking skills and self-efficacy in preparing breakfast (p<0.05) in the intervention group (p<0.05). In addition, there were also differences in self-efficacy in preparing breakfast between the intervention group and the control group (p<0.05). It was concluded that there was a positive effect of cooking training on increasing self-efficacy and cooking skills for preparing breakfast. For the school, it is better to hold extracurricular cooking activities to train students' skills in meeting daily nutritional intake.

scholarly journals The Effect of a Teacher-led Nutrition Education Program towards Nutrition and Anemia Status of Adolescent Girls in Bogor, Indonesia

2021 ◽  
Vol 13 (01) ◽  
Author(s):  
Purnawati Hustina Rachman ◽  
Karina Rahmadia Ekawidyani ◽  
Anna Vipta Resti Mauludyani ◽  
Judhiastuty Februhartanty
Keyword(s):  
Nutrition Education ◽  
Adolescent Girls ◽  
Education Program ◽  
Intervention Group ◽  
Hemoglobin Level ◽  
Nutrition Status ◽  
Control Group ◽  
Continuous Variables ◽  
Nutrition Education Program ◽  
The Impact

Nutrition education among adolescents is lacking in Indonesian schools. Whereas adolescent girls, in particular, need adequate nutrients to prepare them for their future pregnancy which may improve their nutrition status in the long term. Therefore, this study aims to assess the impact of a teacher-led nutrition education program on the nutrition and anemia status of adolescent girls. A quasi-experimental design was applied in junior high and high schools in Bogor which compared the findings between the intervention (n=112) and the control group (n=129). Teachers in the intervention group received training on health and nutrition for adolescents and were asked to deliver nutrition education for their students for 14 weeks. The control group did not receive any exposure to the topics. The weight, height, and hemoglobin level were measured before and after the program. Paired and independent t-test statistical analysis was used to assess the impact of the intervention for continuous variables and the Chi-Square test was used for categorical data. After the program, although there were no significant improvements in BMI-for-age z-score, however, significant improvements were observed for hemoglobin level among the treatment group. This was consequently shown in the anemia status, where the prevalence of anemia was significantly lower compared to the control group (p<0.001). The findings demonstrate that teacher-led nutrition education can improve the anemia status of adolescent girls.

scholarly journals Individual Diet Modification Reduces the Metabolic Syndrome in Patients Before Pharmacological Treatment

Nutrients ◽  
2021 ◽  
Vol 13 (6) ◽  
pp. 2102
Author(s):  
Małgorzata Elżbieta Zujko ◽  
Marta Rożniata ◽  
Kinga Zujko
Keyword(s):  
Physical Activity ◽  
Metabolic Syndrome ◽  
Fatty Acids ◽  
Waist Circumference ◽  
Nutrition Education ◽  
Dietary Habits ◽  
Fasting Glucose ◽  
Intervention Group ◽  
Control Group ◽  
The Metabolic Syndrome

Modification of lifestyle, including healthy nutrition, is the primary approach for metabolic syndrome (MetS) therapy. The aim of this study was to estimate how individual nutrition intervention affects the reduction of MetS components. Subjects diagnosed with MetS were recruited in the Lomza Medical Centre. The study group consisted of 90 participants and was divided into one intervention group (individual nutrition education group (INEG)) and one control group (CG). The research was conducted over 3 months. The following measurements were obtained during the first visit and after completion of the 3 months intervention: body mass, waist circumference, body composition, blood pressure, fasting glucose, and blood lipids. Dietary assessments were performed before and post-intervention using 3-day 24-h dietary recalls. Dietary knowledge was evaluated with the KomPAN questionnaire. The total polyphenol content of the diet was calculated. Sociodemographic and lifestyle characteristics were collected from a self-reported questionnaire. The physical activity was assessed by the short version of the International Physical Activity Questionnaire (IPAQ). It was found that the individual nutrition education was an effective method to improve the knowledge, dietary habits, and physical activity of the study participants. The modification of the diet in terms of higher intake of polyphenols (flavonoids and anthocyanins), fiber, polyunsaturated fatty acids (PUFA), PUFA n-3, and lower intake of saturated fatty acids (SFA) had a significant impact on the improvement of some MetS risk factors (waist circumference, fasting glucose, and HDL-cholesterol).

scholarly journals Healthy Eating and Active Living for Diabetes-Glycemic Index (HEALD-GI): A Pragmatic Randomized Controlled Trial

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 1289-1289
Author(s):  
Hayford Avedzi ◽  
Allison Soprovich ◽  
Stephanie Ramage ◽  
Abdulrhman Alghamdi ◽  
Kate Storey ◽  
...  
Keyword(s):  
Nutrition Education ◽  
Glycemic Index ◽  
Self Efficacy ◽  
Text Messaging ◽  
Controlled Trial ◽  
Intervention Group ◽  
Control Group ◽  
Dietary Intakes ◽  
Web Based ◽  
Phone Calls

Abstract Objectives Rigorous evidence is needed to support uptake of recommendations to include low glycemic index (GI) foods in daily meal planning as an effective dietary self-care strategy for people with type 2 diabetes (T2D). We evaluated the effectiveness of a 12-week web-based GI-targeted nutrition education intervention on dietary intakes and GI-related knowledge among adults with T2D. Methods Participants were randomized to a control group (n = 34) that received standard printed copies of Canada's Food Guide and Diabetes Canada's GI resources or an intervention group (n = 33) that received those same materials, plus an online platform with six self-directed learning modules and supplementary print material. Each module consisted of a customized video, links to reliable websites, chat rooms, and quizzes. Evidence-based GI concept information included GI values of foods and advice for low-GI shopping, recipes, and cooking tips by a Registered Dietitian. Preferred supports through email, text messaging, phone calls, or postal mail to reinforce participants’ learning were also provided. The primary outcome, average daily dietary GI intake, was assessed using 3-day food records. Additional measures including GI knowledge and self-efficacy, glycated hemoglobin A1c, lipids, systolic blood pressure, body mass index, waist circumference, and computer proficiency, were assessed at baseline and at three months post-intervention. Results Participants (N = 67) were 64% men; mean (standard deviation [SD]) age 69.5 (9.3) years, with mean diabetes duration of 19.0 (13.7) years, BMI 30.1 (5.7) kg/m2 and A1c 7.1 (1.2)% at baseline. Mean daily GI intake decreased in the intervention group by 2.79 (7.77) compared to a 0.76 (6.48) increase in the control group (adjusted mean difference [95% CI]; −3.77 [−6.95, −0.58]). Mean GI knowledge 2.14 [0.59, 3.69], understanding of GI concept 1.65 [0.85, 2.44] and self-efficacy for consuming low-GI foods 1.29 [0.51, 2.07] increased among the intervention group (P &lt; 0.01) compared with the control group. Conclusions Web-based GI-targeted education program improved the quality of carbohydrate consumption among adults with T2D and may have been mediated through increases in knowledge and self-efficacy. Web-based nutrition education may be an effective alternative in this population. Funding Sources Canadian Foundation for Dietetic Research.

scholarly journals Health and Nutrition Education in Elementary Schools: Changes in health knowledge, nutrient intakes and physical activity over a six year period

1999 ◽  
Vol 2 (3a) ◽  
pp. 445-448 ◽  
Author(s):  
Yannis Manios ◽  
Anthony Kafatos
Keyword(s):  
Physical Activity ◽  
Nutrition Education ◽  
Primary Schools ◽  
Health Knowledge ◽  
Dietary Habits ◽  
Intervention Group ◽  
Nutrition Intervention ◽  
Control Group ◽  
Nutrient Intakes ◽  
Health And Nutrition

AbstractObjective:To examine the effects of a health and nutrition intervention, implemented in primary schools of Crete, on health knowledge, nutrient intakes and physical activity of the intervention population.Methods:The intervention group consisted of 24 schools while the control group consisted of 16 schools. The overall duration of the intervention was six years, while the topics of the intervention primarily focused on children' dietary habits, physical activity and fitness.Results:After the completion of the intervention period, the changes observed in health knowledge, nutrient intakes and physical activity were in favour of the intervention group pupils.Conclusion:The encouraging findings of the study indicate the potential of the programme in health promotion and disease prevention without involving substantial new school resources and time.

scholarly journals Nutrition Knowledge and Dietary Intake in Pregnancy in Rural Malawi: Comparing Supplementary Nutrition Education and -Counseling With Routine Antenatal Care

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 145-145
Author(s):  
Lillian Katenga-Kaunda ◽  
Penjani Rhoda Kamudoni ◽  
Gerd Holmboe-Ottesen ◽  
Heidi Fjeld ◽  
Ibrahimu Mdala ◽  
...  
Keyword(s):  
Nutrition Education ◽  
Low Income ◽  
Dietary Habits ◽  
Dietary Diversity ◽  
Intervention Group ◽  
Study Groups ◽  
Nutrition Knowledge ◽  
Randomised Control Trial ◽  
Control Group ◽  
End Point

Abstract Objectives To describe and compare changes in nutrition knowledge, perception and dietary habits between the intervention and control group and to evaluate the effects of nutrition knowledge on dietary diversification among the two study groups. Methods This study was a two armed randomised control trial. We recruited 257 women (gestational week 9–12) of which 195 (76%) were available for analyses: intervention 92; Control 103) the women were assessed at inclusion (baseine) and two weeks before the expected date of delivery (study end-point) for differences in nutrition knowledge, perception (using a structured questionnaire) and dietary habits (assessing dietary diversity score). We performed descriptive analyses to assess these differences between the two study groups. Three-level linear multilevel regression models with random intercept and random effect of time on participant at level 1 and village level 2 were used to expore the association between nutrition knowledge and dietary habits Results Our results show that both nutrition knowledge and dietary diversity improved in both study groups, but the improvement were significantly higher in the intervention group at study-end point. Increase in nutrition knowledge was associated with improved dietary diversity only among women in the intervention group. Moreover, women in the intervention group improved their nutrition perception and behaviour. Conclusions Our results provide evidence that poor nutrition knowledge is a barrier to consumption of healthy diet during pregnancy, thus supporting the relevance for augmenting nutrition education offered at ANC with supplementary and community-based nutrition interventions. We thus suggest that efforts should be made to strengthen the education component of ANC services as these are decentralized and locally accessible in Malawi and other low-income countries Funding Sources This project was funded by the University of Oslo, The Global Health and Vaccination Program (GLOBVAC) of the research council of Norway and by the Throne Holst foundation.

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 A school-based nutrition education program involving children and their guardians in Japan: facilitation of guardian-child communication and reduction of nutrition knowledge disparity

2021 ◽  
Vol 20 (1) ◽  
Author(s):  
Keiko Asakura ◽  
Sachie Mori ◽  
Satoshi Sasaki ◽  
Yuji Nishiwaki
Keyword(s):  
Public Schools ◽  
Nutrition Education ◽  
Education Program ◽  
Primary Schools ◽  
Dietary Habits ◽  
Nutrition Knowledge ◽  
Noncommunicable Diseases ◽  
Knowledge Level ◽  
School Based ◽  
Nutrition Education Program

Abstract Background Since the risk of noncommunicable diseases is closely associated with dietary intake, it is important to establish healthy dietary habits in childhood. Although several dietary education programs for children have been attempted, their implementation at school was often difficult due to overcrowded study curricula. We developed a new program which included homework for children and guardians, and evaluated its effect. Determinants of the effect were also investigated. Methods The school-based nutrition education program including a 45-min lecture, a series of homework assignments involving children and guardians, and two handouts was implemented in 14 public primary schools in Japan. Seven schools each underwent the intervention in an alternating manner. Nutrition knowledge (percentage (%) of correct answers in the nutrition knowledge questionnaire) and attitude/behavior toward diet was evaluated three times (May (baseline), October, February) as outcomes. These factors and their changes following the intervention were assessed by linear mixed models to adjust for individual factors, with consideration to clustering of the participants and repeated measurements. Results In total, 2227 children aged 10–12 years and their guardians participated. All schools completed the program. Children’s nutrition knowledge level was significantly increased (8.7%, 95% confidence interval [7.7–9.7]) following the intervention. Communication between children and their guardians, which was positively related with nutrition knowledge, was facilitated by the intervention. The increase in nutrition knowledge was greater among children with a lower knowledge level at baseline. Conclusions This school-based nutrition education program was effective and feasible. Appropriate teaching materials for homework can reduce the burden on schools and facilitate communication between children and guardians. Public schools can be crucial venues for decreasing disparities in nutrition knowledge. Trial registration This study was registered as an intervention study in the UMIN Clinical Trials Registry (trial ID: UMIN000029252) on Sep 22, 2017.

Training General Practitioners in Evidence-Based Tobacco Treatment: An Evaluation of the Tobacco Treatment Training Network in Crete (TiTAN-Crete) Intervention

2018 ◽  
Vol 45 (6) ◽  
pp. 888-897 ◽  
Author(s):  
Charis Girvalaki ◽  
Sophia Papadakis ◽  
Constantine Vardavas ◽  
Andrew L. Pipe ◽  
Eleni Petridou ◽  
...  
Keyword(s):  
Self Efficacy ◽  
Intervention Group ◽  
Future Research ◽  
Control Group ◽  
Evidence Based ◽  
Cross Sectional ◽  
Training Interventions ◽  
Tobacco Treatment ◽  
Patient Reported ◽  
Quasi Experimental

Background. Rates of tobacco treatment delivery in primary care are suboptimal. Aims. We report on the effectiveness of the TiTAN Crete intervention on rates of patient-reported 4As (ask, advise, assist, arrange) tobacco treatment and general practitioner’s (GP) knowledge, attitudes, self-efficacy, and intentions. Methods. A quasi-experimental pilot study with pre-post evaluation was conducted in Crete, Greece (2015-2016). GPs ( n = 24) intervention and control group and a cross-sectional sample of their patients ( n = 841) were surveyed before the implementation of the intervention. GPs in the intervention group received training, practice, and patient tools to support the integration of the 4As treatment into clinical routines. Intervention group GPs ( n = 14) and a second cross-sectional sample of patients ( n = 460) were surveyed 4 months following the intervention to assess changes in outcomes of interest. Multilevel modeling was used to analyze data. Results. Among GPs exposed to the intervention, significant increases in knowledge, self-efficacy, and rates of 4As delivery were documented between the pre- and postassessment and compared with those of the control group. Specifically, the adjusted odds ratios (AORs) and 95% confidence intervals (CIs) for 4As delivery between the pre-and postassessment among GPs exposed to the TiTAN intervention were as follows: Ask AOR 3.66 (95% CI [2.61, 5.14]); Advise AOR 4.21 (95% CI [3.02, 5.87]); Assist AOR 13.10 (95% CI [8.83, 19.42]) and Arrange AOR 4.75 (95% CI [2.67, 8.45]). Conclusion. We found significant increases in rates at which GPs delivered evidence-based tobacco treatment following exposure to the TiTAN intervention. Future research should examine methods for supporting broader dissemination of well-designed training interventions in general practice.

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