Literaturnachweis - Detailanzeige
| Autor/inn/en | Archuleta, Martha; VanLeeuwen, Dawn; Halderson, Karen; Jackson, K'Dawn; Bock, Margaret Ann; Eastman, Wanda; Powell, Jennifer; Titone, Michelle; Marr, Carol; Wells, Linda |
|---|---|
| Titel | Cooking Schools Improve Nutrient Intake Patterns of People with Type 2 Diabetes |
| Quelle | In: Journal of Nutrition Education and Behavior, 44 (2012) 4, S.319-325 (7 Seiten)Infoseite zur Zeitschrift
PDF als Volltext |
| Sprache | englisch |
| Dokumenttyp | gedruckt; online; Zeitschriftenaufsatz |
| ISSN | 1499-4046 |
| DOI | 10.1016/j.jneb.2011.10.006 |
| Schlagwörter | Extension Education; Nutrition; Diabetes; Epistemology; Nutrition Instruction; Cooking Instruction; Pretests Posttests; Intervention; Social Cognition; Outcomes of Education; Diaries; Program Effectiveness; Ethnicity; Socioeconomic Background; Eating Habits |
| Abstract | Objective: To determine whether cooking classes offered by the Cooperative Extension Service improved nutrient intake patterns in people with type 2 diabetes. Design: Quasi-experimental using pretest, posttest comparisons. Setting: Community locations including schools, churches, and senior centers. Participants: One hundred seventeen people with type 2 diabetes, from diverse ethnic and socioeconomic backgrounds. Intervention: Series of classes for people with type 2 diabetes and their family members that incorporated Social Cognitive Theory tenets. The classes featured current nutrition recommendations for people with type 2 diabetes and hands-on cooking, where participants prepared and ate a meal together. Main Outcome Measures: Three-day food records, completed prior to attending cooking schools and 1 month after, were used to measure changes in energy intake and selected nutrients. Analysis: Program efficacy was assessed using the Wilcoxon signed-rank test to compare differences between pre-training and post-training variables. ANCOVA was used to determine whether program efficacy was affected by sociodemographics. Results: Participants decreased (P less than 0.05) intakes of energy, fat grams, percentage of calories from fat, saturated fat grams, cholesterol (mg), sodium (mg), and carbohydrate grams. Conclusions and Implications: Nutrition education incorporating hands-on cooking can improve nutrient intake in people with type 2 diabetes from diverse ethnic and socioeconomic backgrounds. (Contains 2 tables.) (As Provided). |
| Anmerkungen | Elsevier. 6277 Sea Harbor Drive, Orlando, FL 32887-4800. Tel: 877-839-7126; Tel: 407-345-4020; Fax: 407-363-1354; e-mail: usjcs@elsevier.com; Web site: http://www.elsevier.com |
| Erfasst von | ERIC (Education Resources Information Center), Washington, DC |
| Update | 2017/4/10 |
Literaturbeschaffung und Bestandsnachweise in Bibliotheken prüfen
Permalink als QR-Code
Inhalt auf sozialen Plattformen teilen (nur vorhanden, wenn Javascript eingeschaltet ist)
Teile diese Seite:
