Identification of Essential Food Skills for Skill-based Healthful Eating Programs in Secondary Schools
Identification of Essential Food Skills for Skill-based Healthful Eating Programs in Secondary Schools
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DOI：
10.1016/j.jneb.2009.12.002
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发表时间：
2011-03-01
影响因子：
2.6
通讯作者：
Fordyce-Voorham, Sandra
中科院分区：
文献类型：
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作者：
Fordyce-Voorham, Sandra
目的：确定食品技能被认为是必不可少的，包括在技能为基础的健康饮食programmes in secondary schools.Methods：51名食品专家，包括家政教育工作者，厨师，营养师和营养师，社区教育工作者，家庭主妇，和年轻人被招募的邀请，邮件和广告。通过采访这些食品专家超过3 months.Results的数据：食品技能的识别形式的初步数据，为第一次研究的3在中学课程的设计。数据进行了审查，为新兴的主题，并通过应用内容分析processing.Conclusions和影响：食品技能所需的年轻人被描述为4个主题下的年轻人独立生活所需的专业知识领域。了解这些技能将有助于教师设计方案，解决行为能力，以改善年轻人的食物准备和饮食行为。
Objective: To identify the food skills deemed essential to include in skill-based healthful eating programs in secondary schools.Methods: Fifty-one food experts including home economics educators, chefs, nutritionists and dietitians, community educators, homemakers, and young people were recruited by invitation, mail, and advertising. Data were obtained by interviewing these food experts over 3 months.Results: The identification of food skills forms the preliminary data for the first study of 3 in the design of programs in secondary schools. The data were reviewed for emerging themes and were coded by applying content analysis procedures.Conclusions and Implications: Food skills required for young people were described under 4 themes as the areas of expertise required for young people to live independently. Understanding these skills would support teachers in designing programs that would address behavioral capabilities to improve young people's food preparation and eating behaviors.