Cooking with Kids Positively Affects Fourth Graders' Vegetable Preferences and Attitudes and Self-Efficacy for Food and Cooking
Cooking with Kids Positively Affects Fourth Graders' Vegetable Preferences and Attitudes and Self-Efficacy for Food and Cooking
复制标题
DOI：
10.1089/chi.2013.0076
复制
发表时间：
2013-12-01
影响因子：
2.5
通讯作者：
Lohse, Barbara
中科院分区：
文献类型：
--
作者：
Cunningham-Sabo, Leslie;Lohse, Barbara
背景：与孩子一起烹饪(CWK)是一个以学校为基础的体验式食物教育项目，在一项基线不一致的准实验研究中，该项目对四年级学生(主要是低收入西班牙裔学生)的水果和蔬菜偏好、食物和烹饪态度(AT)和自我效能(SE)的影响不大。对于男孩和那些以前没有烹饪经验的人来说，效果尤其明显。本项目的目的是用一个主要是非西班牙裔白人样本来评估CWK的效果，并确保以前没有接触过CWK。方法：对4所公立学校12个班级的257名学生进行了CWK效应的随机对照评估。CWK包括一个小时的入门课程，三个两个小时的烹饪课程，以及三个一个小时的水果和蔬菜品尝课程，由训练有素的食物教育人员在一个学期的一天里指导。水果偏好、蔬菜偏好以及烹饪AT和SE被测试了35个项目，表明具有重测可靠性。单因素分析考虑了性别和以前的烹饪经验。结果：在这个以白人为主的样本中，干预效果得到确认(75%；有烹饪经验的79%；女孩54%)。在ETA(P)(2)分别为0.03、0.02和0.06的CWK学生中，蔬菜偏好、AT和SE的增加都显著更大。结论：CWK显著改善了四年级学生对食物和烹饪的蔬菜偏好、AT和SE，这是健康饮食和预防肥胖的重要因素。不做饭的人，特别是男孩，从这项干预中受益。
Background: Cooking with Kids (CWK), an experiential school-based food education program, has demonstrated modest influence on fruit and vegetable preference, food and cooking attitudes (AT), and self-efficacy (SE) among fourth-grade, mostly low-income Hispanic students in a quasiexperimental study with an inconsistent baseline. Effect was notably strong for boys and those without previous cooking experience. The aim of this project was to assess the effect of CWK with a mostly non-Hispanic white sample that assured no previous CWK exposure.Methods: The randomized, controlled assessment of CWK effect on fourth graders was conducted with 257 students in 12 classes in four public schools. CWK included a 1-hour introductory lesson, three 2-hour cooking classes, and three 1-hour fruit and vegetable tasting sessions led by trained food educators during the school day for one semester. Fruit preference, vegetable preference, and cooking AT and SE were assessed with a tested 35-item measure, shown to have test-retest reliability. Univariate analyses considered gender and previous cooking experience.Results: Intervention efficacy was confirmed in this mostly white sample (75%; 79% with previous cooking experience; 54% girls). Increases in vegetable preference, AT, and SE were all significantly greater in CWK students with eta(p) (2) of 0.03, 0.02, and 0.06, respectively. CWK most strongly improved AT and SE for boys without previous cooking experience.Conclusions: CWK significantly improved fourth-grade students' vegetable preferences, AT, and SE toward food and cooking, which are factors important to healthful eating and obesity prevention. Noncookers, especially boys, benefitted from this intervention.