Literaturnachweis - Detailanzeige
Autor/inn/en | Novotny, Daniela; Urich, Stephanie Mitchell; Roberts, Hillary L. |
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Titel | Effectiveness of a Teaching Kitchen Intervention on Dietary Intake, Cooking Self-Efficacy, and Psychosocial Health |
Quelle | In: American Journal of Health Education, 54 (2023) 1, S.38-49 (12 Seiten)
PDF als Volltext |
Zusatzinformation | ORCID (Novotny, Daniela) ORCID (Roberts, Hillary L.) |
Sprache | englisch |
Dokumenttyp | gedruckt; online; Zeitschriftenaufsatz |
ISSN | 1932-5037 |
DOI | 10.1080/19325037.2022.2142337 |
Schlagwörter | Dietetics; Eating Habits; Program Effectiveness; Cooking Instruction; Self Efficacy; Competence; Mental Health; Health Promotion; Wellness; Health Education; Workplace Learning; Life Style; Physical Health; Adults; Gardening Ernährungslehre; Ernährungsgewohnheit; Essgewohnheit; Self-efficacy; Selbstwirksamkeit; Kompetenz; Psychohygiene; Gesundheitsfürsorge; Gesundheitshilfe; Reihenuntersuchung; Well being; Well-being; Wohlbefinden; Gesundheitsaufklärung; Gesundheitsbildung; Gesundheitserziehung; Lebensstil; Gesundheitszustand; Gartenarbeit |
Abstract | Background: The consumption of fruits, vegetables, and whole grains (FVWG) has been associated with decreased risk of chronic disease, yet over 80% of U.S. adults do not meet dietary recommendations for FVWG. Purpose: This study explored the effectiveness of a teaching kitchen intervention upon consumption of FVWG and overall dietary patterns. Cooking self-efficacy, comfort in the kitchen, and elements of psychosocial health were also assessed. Methods: Participants were recruited to the 5-week Complete Health Improvement Program-- Teaching Kitchen (CHIP-TK) through a worksite wellness initiative. The program, based upon elements of the social cognitive theory, included cooking classes, health education, and horticulture activities. Pre- and post-surveys were administered and evaluated. Results: CHIP-TK led to significant increases in FVWG intake. Cooking self-efficacy, comfort in the kitchen, and general well-being scores also improved, with medium-to-large effect sizes. Participant feedback indicated weekly meetings, hands-on cooking classes, facilitator expertise, and group camaraderie were keys to success in the program. Discussion: Teaching kitchens are well-received within a worksite setting and have the potential to improve dietary intake patterns and psychosocial health. Translation to Health Education Practice: Health educators should design and implement integrative, theory-driven programs to improve nutritional status, well-being, and overall health. (As Provided). |
Anmerkungen | Routledge. Available from: Taylor & Francis, Ltd. 530 Walnut Street Suite 850, Philadelphia, PA 19106. Tel: 800-354-1420; Tel: 215-625-8900; Fax: 215-207-0050; Web site: http://www.tandf.co.uk/journals |
Erfasst von | ERIC (Education Resources Information Center), Washington, DC |
Update | 2024/1/01 |