Children's Cookbooks -- Learning by Using Recipes, Cooking Experiments and Taste Competence

Autor/inn/en	Christensen, Jacob Højgaard; Wistoft, Karen
Titel	Children's Cookbooks -- Learning by Using Recipes, Cooking Experiments and Taste Competence
Quelle	In: Health Education Journal, 81 (2022) 4, S.375-386 (12 Seiten)Infoseite zur Zeitschrift PDF als Volltext Verfügbarkeit
Zusatzinformation	ORCID (Christensen, Jacob Højgaard) ORCID (Wistoft, Karen)
Sprache	englisch
Dokumenttyp	gedruckt; online; Zeitschriftenaufsatz
ISSN	0017-8969
DOI	10.1177/00178969221082387
Schlagwörter	Cooking Instruction; Teaching Methods; Outcomes of Education; Books; Food; Experiential Learning; Self Evaluation (Individuals); Foreign Countries; Correlation; Learning Processes; Student Attitudes; Educational Environment; Family Environment; Web Sites; Family and Consumer Sciences; Sustainable Development; Instructional Effectiveness; Elementary School Students; Age Differences; Gender Differences; Ethnicity; Socioeconomic Status; Denmark + Suchen Sie Ihr Suchwort? Teaching method; Lehrmethode; Unterrichtsmethode; Lernleistung; Schulerfolg; Book; Buch; Monographie; Monografie; Lebensmittel; Experiental learning; Erfahrungsorientiertes Lernen; Ausland; Korrelation; Learning process; Lernprozess; Schülerverhalten; Lernumgebung; Pädagogische Umwelt; Schulumwelt; Familienmilieu; Web-Design; Nachhaltige Entwicklung; Unterrichtserfolg; Age; Difference; Age difference; Altersunterschied; Geschlechterkonflikt; Ethnizität; Socio-economic status; Sozioökonomischer Status; Dänemark
Abstract	Introduction: "My Cookery" is a children's cookery book that aims to enhance children's joy of cooking and develop their cooking skills. It has been distributed to more than 450,000 children in Denmark. The development of the book was infomed by research into food education approaches that are generally known to enhance student outcomes (experiential learning, co-determination and activating taste competences). This article reports on a study which aimed to investigate the effectiveness of the different approaches students use to engage with the cookery book. Method: A survey was conducted among students (N = 1,609) with experience of using "My Cookery." Outcomes were measured in terms of self-assessed learning. Different approaches to use were measured in terms of (1) how recipes were used, (2) whether taste competences were used actively, (3) students' level of co-determination and (4) school, home and website use, respectively. Through multiple stepwise regression, correlations between student outcome and different methods of usage were analysed. Conclusion: The results indicate that the greatest effect was achieved when students used their taste competences actively. The second-largest effect was linked to students' home usage. To carry out effective home economics teaching, it may be essential to facilitate processes that reach into the home and ensure taste competences are activated during cooking. (As Provided).
Anmerkungen	SAGE Publications. 2455 Teller Road, Thousand Oaks, CA 91320. Tel: 800-818-7243; Tel: 805-499-9774; Fax: 800-583-2665; e-mail: journals@sagepub.com; Web site: http://sagepub.com
Erfasst von	ERIC (Education Resources Information Center), Washington, DC
Update	2024/1/01