Due to the trend of decreased traditional cooking skills, this study investigated the effectiveness of practical cooking classes on diet quality to reduce the prevalence of obesity in adolescent girls

Chessen, Julie

McDermott, Ann Yelmokas

Nicholson, Lisa M.

Sklar, Jeff

English

DigitalCommons@CalPoly

Lisa M. Nichol 011,JeffSk/ar,Ann Yeimokas McDermott,040 The Development and Pilot of a CulinaryIntervention Designed Using the SocialCognitive Theory to Teach Nutrition toAdolescent GirlsJulie Chessen,Objective: Due to til trend of d crea ed traditional cook-ing kills, thi tudy inve tigat d the ffe nvenes of prac-tical cooking classes on dt t quality to reduce theprevalence of ob ity in adole nt girls.De ign, Setting and Participants: ubj ct were mid-dle s hool girls ag 12- to 14-year (n = 22,77% Hi panicor Latino, 14% Multiracial, and 9% Whit) from reduced-income communiti s in south an Lui bispo ounty,California. ubjects self-select d to parti ipate and datawas collected using pre- and p t-que tionnaire .Intervention: Thi study wa d ign d t teach nutritionthrough the application of basic coking skill. Th ocialcognitive theory was u d a th th or tical frameworkto increa e th ubject' If-efficacy f raking; increa eknowledge of h althful di tary practi ; and to providea fun and afe nvironrn nt conducive for interactivelearning. Th int rventi n on i ted of a si -w k termof two-hour las ,twi we kly, Ea h la in ludeda 3D-minute nutrition education camp nent and a 90·minute cooking pra ti urn.Outcome, Mea ures and nal sis: urvey were u edto rneasur self-effica y, knowledge, bani r and diet qual-ity pre- ver u post-tnt rv ntlon.Results: Post-intervention m a lire demon trat d a ignif-icant (P= 0.005) incr a in s lf-eff acy for ooking. 0 sig-nifi ant increases wer een for knowledg .bamer and diet.Condu ion and IDI),lj attons: Though the improve-ment of ating b havior did not occur during thi briefcooking intervention, a ulinary program may b a olidstarting point for initiating dietary chang (Wri d n etal., 2007). This res ar h, lik that f Lar n et al. (2006), il-lustrate that honin knowl dg and kill learn d ina pra ti al eUing is one of th fir t t P for in r a ings If-efficacy for di tary improvem nt .

The Development and Pilot of a Culinary Intervention Designed Using the Social Cognitive Theory to Teach Nutrition to Adolescent Girls

https://digitalcommons.calpoly.edu/cgi/viewcontent.cgi?article=1066&amp;context=fsn_fac

The Development and Pilot of a Culinary Intervention Designed Using the Social Cognitive Theory to Teach Nutrition to Adolescent Girls

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