Cooks training for Faith, Activity, and Nutrition project with AME churches in SC.
Cooks training for Faith, Activity, and Nutrition project with AME churches in SC.
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DOI：
10.1016/j.evalprogplan.2012.11.002
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发表时间：
2013-04
影响因子：
1.6
通讯作者：
Jordan, Jeannette F.
中科院分区：
文献类型：
--
作者：
Condrasky, Margaret D.;Baruth, Meghan;Wilcox, Sara;Carter, Chad;Jordan, Jeannette F.
本研究介绍了非裔美国人教会的厨师参与式培训的发展和评价。8小时的培训重点是在教会食品计划中提供健康膳食。它招募厨师参加“与厨师一起烹饪”的实践培训和菜单制作练习，并展示了通过健康成分来开发食品风味。采用Wilcoxon符号秩检验评价培训前至培训后的Cook评分（可能范围：1至10）。2007年7月21日至2011年3月21日期间，来自57个教堂的114名厨师参加了培训。自评烹饪技能从培训前（6.5 ± SD）增加到培训后（7.9 ± SD），p = .0001。准备膳食的自评信心也显著增加（前：7.3 ± SD;后：8.3 ± SD），p = 0.0001。厨师培训的质量反馈是积极的。厨师们报告的两个更常见的变化是在菜单中使用更少的盐和使用更多的蔬菜和水果。汲取的经验教训包括：选择合适的教会举办培训，团队合作是一个关键组成部分，需要为教会厨师提供支持系统，分配时间进行规划以及购买健康食材，并将灵活性纳入培训计划。
This study describes the development and evaluation of a participatory training for cooks in African American churches. The 8-hour training focused on providing healthy meals within the church food program. It enlisted cooks in hands-on “cooking with the chef” training and menu building exercises, and demonstrated development of flavor in foods through healthy ingredients. Cook ratings from pre- to post-training (possible range: 1 to 10) were evaluated with the Wilcoxon signed rank test. 114 cooks from 57 churches over the period from 7/21/07 to 3/21/11 participated in trainings. Self-rated cooking skill increased from pre- (6.5 ± SD) to post- training (7.9 ± SD), p = .0001. Self-rated confidence in preparing meals also increased significantly (pre: 7.3 ± SD; post: 8.3 ± SD), p =.0001. Qualitative feedback from the cooks’ training has been positive. Two of the more frequently stated changes cooks report are using less salt and using more vegetables and fruits in menus. Lessons learned include: choosing the right church to host the training, teamwork as a key component, need for support system for church cooks, allocation of time for planning as well as shopping for healthy ingredients, and incorporation of flexibility into the training plan.
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影响因子：
120.7
作者：
Flegal, Katherine M.;Carroll, Margaret D.;Curtin, Lester R.
通讯作者：
Curtin, Lester R.
影响因子：
2.6
作者：
Condrasky, Margaret D.;Williams, Joel E.;Griffin, Sara F.
通讯作者：
Griffin, Sara F.
影响因子：
5.1
作者：
Cohen, DA;Scribner, RA;Farley, TA
通讯作者：
Farley, TA
影响因子：
16.2
作者：
McNabb, W;Quinn, M;Karrison, T
通讯作者：
Karrison, T
影响因子：
3.3
作者：
Yanek, LR;Becker, DM;Koffman, DM
通讯作者：
Koffman, DM