Youth Chef Academy: Pilot Results from a Plant-Based Culinary and Nutrition Literacy Program for Sixth and Seventh Graders

Autor/inn/en	Harley, Amy; Lemke, Melissa; Brazauskas, Ruta; Carnegie, Nicole B.; Bokowy, Lori; Kingery, Lisa
Titel	Youth Chef Academy: Pilot Results from a Plant-Based Culinary and Nutrition Literacy Program for Sixth and Seventh Graders
Quelle	In: Journal of School Health, 88 (2018) 12, S.893-902 (10 Seiten)Infoseite zur Zeitschrift PDF als Volltext Verfügbarkeit
Sprache	englisch
Dokumenttyp	gedruckt; online; Zeitschriftenaufsatz
ISSN	0022-4391
DOI	10.1111/josh.12703
Schlagwörter	Grade 6; Grade 7; Eating Habits; Adolescents; Program Effectiveness; Cooking Instruction; Nutrition Instruction; Socioeconomic Status; Racial Differences; Ethnicity; Student Mobility; Knowledge Level; Student Participation; Learner Engagement; Food + Suchen Sie Ihr Suchwort? School year 06; 6. Schuljahr; Schuljahr 06; School year 07; 7. Schuljahr; Schuljahr 07; Ernährungsgewohnheit; Essgewohnheit; Adolescent; Adolescence; Adoleszenz; Jugend; Jugendalter; Jugendlicher; Nutrition education; Ernährungserziehung; Socio-economic status; Sozioökonomischer Status; Rassenunterschied; Ethnizität; Student; Students; Mobility; Schüler; Schülerin; Studentin; Mobilität; Wissensbasis; Schülermitarbeit; Schülermitwirkung; Studentische Mitbestimmung; Lebensmittel
Abstract	Background: National data confirm that youth are not eating recommended amounts of fruits and vegetables (F/V), legumes, and whole grains (WGs). Establishing plant-based eating patterns early in life may positively impact long-term health through tracking of adolescent eating patterns into adulthood and through potential associations between adolescent dietary intake and adult disease risk. The study aim was to examine the effectiveness of Youth Chef Academy (YCA), a classroom-based experiential culinary and nutrition literacy intervention for sixth and seventh graders (11- to 13-year-olds) designed to impact healthy eating. Methods: Study used a nonequivalent control group design with 8 schools selected for similarity in: free/reduced-price lunch, race/ethnicity, and student mobility rate (N = 248). Primary outcomes were times per day of F/V, vegetable, and WG consumption. Students completed a survey to assess primary outcomes and other measures at baseline and post-intervention. Results: Significant increases in times per day of F/V (p = 0.022) and vegetable only (p = 0.015) consumption in the intervention group compared to the control group. Increases in WG consumption showed trended toward significance (p = 0.071). Student engagement and nutrition knowledge showed significant intervention effects. Conclusions: YCA positively impacts behavioral and knowledge variables related to healthy eating and increases students' engagement in their classrooms. (As Provided).
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Erfasst von	ERIC (Education Resources Information Center), Washington, DC
Update	2020/1/01