Identification of Essential Food Skills for Skill-Based Healthful Eating Programs in Secondary Schools

Autor/in	Fordyce-Voorham, Sandra
Titel	Identification of Essential Food Skills for Skill-Based Healthful Eating Programs in Secondary Schools
Quelle	In: Journal of Nutrition Education and Behavior, 43 (2011) 2, S.116-122 (7 Seiten)Infoseite zur Zeitschrift PDF als Volltext Verfügbarkeit
Sprache	englisch
Dokumenttyp	gedruckt; online; Zeitschriftenaufsatz
ISSN	1499-4046
DOI	10.1016/j.jneb.2009.12.002
Schlagwörter	Secondary Schools; Identification; Young Adults; Interviews; Food Service; Home Economics; Content Analysis; Health Behavior; Eating Habits; Health Promotion; Program Design + Suchen Sie Ihr Suchwort? Sekundarschule; Identifikation; Identifizierung; Young adult; Junger Erwachsener; Interviewing; Interviewtechnik; Hauswirtschaft; Hauswirtschaftslehre; Inhaltsanalyse; Health behaviour; Gesundheitsverhalten; Ernährungsgewohnheit; Essgewohnheit; Gesundheitsfürsorge; Gesundheitshilfe; Reihenuntersuchung; Programme design; Programmaufbau; Programmplanung
Abstract	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. (As Provided).
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Erfasst von	ERIC (Education Resources Information Center), Washington, DC
Update	2017/4/10