17 research outputs found
Creative Inquiry: using a Positive Feedback Loop to Develop Career Skills and Graduate Student Mentors
Undergraduate and graduate students work through an academic year in a Creative Inquiry (CI) culinary nutrition research project. A feedback loop presents the undergraduate members of the CI with the opportunity to be mentored through their investigations by a graduate student and faculty to develop new skills important for their future education and career goals
Cook Like a Chef 1- and 4-Week Camp Models
Children participating in cooking classes gain confidence in their abilities to prepare food. If children are to make informed, healthy, food ingredient and cooking method choices, they need to be equipped with these necessary skills, as well as with nutrition competence. Extension programs that incorporate nutrition and hands-on cooking can present a challenge; yet with tools and support this mission can be accomplished with ease and finesse
Learning Potential for Interactive Video: An Experiment with Hospitality Operators Training
How Culinary Nutrition Can Save the Health of a Nation
Culinary nutrition is the practicality needed to make a difference in our nation\u27s health. With rates of obesity and overweight rising and some of the top causes of American deaths being related to poor diet, the nation needs nutrition intervention that stretches across many of the barriers that prevent healthy eating practices. However, making nutrition principles easily accessible is useless without also making them applicable. Therefore, hands-on culinary nutrition outreach programs focused on producing sustainable healthy eating behavior through culinary confidence and nutrition alertness are a successful approach to begin the restoration of our nation\u27s health
Experiential Student Learning through Culinary Nutrition techniques on Heirloom Vegetables
Article describes an experiential student learning activity that incorporates research, culinary arts techniques and guest speaker support with the course. The structure of The Story of Food activity focuses on heirloom vegetables for application within a written report, a presentation, and recipe development for undergraduate students in a Creative Inquiry student led research course
A Formative Evaluation of the Cooking with a Chef Program
The Cooking with a Chef a culinary nutrition education series teams a chef and nutrition educator during cooking sessions with parents. Pilot program results were shared in the Journal of Extension in 2006. This formative evaluation presents data collected through focus groups and individual interviews examining program implementation, participant impressions, and program objectives during four subsequent program trials. Findings indicate high level of potential for the program building self-efficacy and change within home environment, thus increasing participant motivation to cook. Lessons learned contribute to refinement of the program, and quantitative data is forthcoming as pilot testing continues with ongoing groups
Effectiveness of Different Instructional Methods in Imparting Knowledge about Nutrition Concepts among Culinary Arts Students
The problem: Many nutrition courses for culinary arts students are theoretical in nature. Students are not taught how to translate knowledge about nutrition into practice. Combining educational theories and nutrition research with cooking applications through nutrition education programs for culinarians are key for long-term successful menu changes. Intervention: Culinary arts students were randomized to receive either traditional lecture (C), demonstration (DP), online lecture capture (OP), and the combination of (OP+DP) intervention. Design: this randomized controlled trial comparing the relative effectiveness of the four instructional methods Sample: A convenience sample of n= 139 culinary arts students was randomized to receive either the C, DP, OP or OP+DP intervention in imparting knowledge about nutrition concepts. Analysis: A survey was administered at pre-test, post-test and at an 8-week follow-up. ANOVA was used to detect if there were statistically significant differences on any of the four survey subscales. Results: There was no statistically significant difference in performance between DP, OP and OP+DP groups on each subscale. However, each of these methods performed significantly better than the traditional lecture. (α≤ 0.05) was considered significant when conducting hypotheses tests. Conclusion: All methods were superior to traditional lecture. Resultant outcomes were higher as compared to pre-intervention status
Shoot, taste and post: an exploratory study of food and tourism experiences in an online image-share community
This paper presents the results from an exploratory study of food and tourism experiences in the online image-share community Flickr.comTM. The purpose of this research was to provide a description of Flickr food group members' behaviour of taking pictures of food, as well as to better understand the role of food pictures in their travel experiences. The study found that members' travel experiences were recorded and shared socially through food photography. While food images could be regarded as a trip motivator, it is hard to regard it as the primary trip purpose
Nutrition and Culinary in the Kitchen Program: a randomized controlled intervention to promote cooking skills and healthy eating in university students – study protocol
Abstract Background Community-based intervention studies that aim at developing cooking skills have increased in the scientific literature and are related to healthier food practices. However, methodological limitations are observed and only a few studies have university students as the target. The university entrance period has been related to negative changes in eating habits among young people and it represents an important period for developing interventions for health promotion. This study describes the study protocol and the evaluation framework for the Nutrition and Culinary in the Kitchen program. This program aims to develop cooking skills in university students, and is based on the Cooking with a Chef program in the United States. Methods This ongoing, randomized controlled intervention was designed with a six month follow-up study. The intervention consisted of three-hour weekly classes during a six week period with printed materials provided. Five of the classes were hands-on cooking and one was a tour to a popular food market. There were eight primary outcome measures: changes in relation to i) accessibility and availability of fruits and vegetables; ii) cooking attitudes; iii) cooking behaviors at home; iv) cooking behaviors away from home; v) produce consumption self-efficacy; vi) self-efficacy for using basic cooking techniques; vii) self-efficacy for using fruits, vegetables, and seasonings (while cooking); and viii) knowledge of cooking terms and techniques. Secondary outcomes included changes in body mass index and in personal characteristics related to cooking. Repeated measures were collected through the application of an online self-completed survey, at baseline, after intervention and six months after intervention. A sample of 80 university students (40: intervention group; 40: control group) was estimated to detect a mean change of 1.5 points in cooking knowledge, with study power of 80%, and 95% level of confidence, plus 20% for random losses and 10% for confounding factors. The control group participants have continued with their usual activities. Data analyses will evaluate the intervention effect on changes in outcomes within and between groups, as well as explore relations with personal characteristics. Discussion This method provides new evidence about whether or not a culinary intervention targeting university students has an impact on the improvement of cooking skills and healthy eating practices. Trial registration Brazilian Clinical Trials Registry - RBR-8nwxh5 ( http://www.ensaiosclinicos.gov.br/rg/RBR-8nwxh5/
Analysis of the effect that holding time has on the perceived sensory quality and acceptability of poached chicken
The purpose of this study was to determine the effects of holding time on the sensory quality of chicken. Background research was conducted on the concentration of volatile compounds released during this holding time and the impact that oxidation has on flavor. Gas chromatography-mass spectrometry (GC-MS) analyses were used to identify volatile compounds, and three compounds (hexanal, dimethyl sulfide, and propanal) were shown to have changed consistently, which may impact the flavor of chicken. A triangle test and demographic survey were conducted using an untrained panel to determine the perceived effect of a 10-min holding time on chicken flavor. The results showed that college students are unable to detect a difference between chicken held for 1 or 10 min