Development of "College CHEF," a Campus-Based Culinary Nutrition Program

Autor/inn/en	McMullen, Jennifer; Ickes, Melinda; Noland, Melody; Erwin, Heather; Helme, Don
Titel	Development of "College CHEF," a Campus-Based Culinary Nutrition Program
Quelle	In: American Journal of Health Education, 48 (2017) 1, S.22-31 (10 Seiten) PDF als Volltext Verfügbarkeit
Zusatzinformation	ORCID (Ickes, Melinda) ORCID (Noland, Melody)
Sprache	englisch
Dokumenttyp	gedruckt; online; Zeitschriftenaufsatz
ISSN	1932-5037
DOI	10.1080/19325037.2016.1250016
Schlagwörter	College Students; Obesity; Cooking Instruction; Foods Instruction; Nutrition Instruction; Health Promotion; Needs Assessment; Semi Structured Interviews; Focus Groups; Health Related Fitness; Online Surveys; Literature Reviews; Evidence Based Practice; Comparative Analysis; Statistical Analysis; Barriers; Student Interests; Student Participation; Experiential Learning; Program Development; Qualitative Research + Suchen Sie Ihr Suchwort? Collegestudent; Adipositas; Lebensmittelkunde; Nutrition education; Ernährungserziehung; Gesundheitsfürsorge; Gesundheitshilfe; Reihenuntersuchung; Bedarfsermittlung; Gesundheitssport; Gesundheitstraining; Statistische Analyse; Studieninteresse; Schülermitarbeit; Schülermitwirkung; Studentische Mitbestimmung; Experiental learning; Erfahrungsorientiertes Lernen; Programmplanung; Qualitative Forschung
Abstract	Background: More than one third of college students are obese, with many lacking the knowledge and skills necessary to cook healthfully. Purpose: The purpose of this study was to describe the PRECEDE-PROCEED model-driven primary and secondary needs assessments (PNA, SNA), which contributed to the development of the College CHEF. Methods: Staff members (n = 2) and freshmen students (n = 7) affiliated with a health-oriented living learning program (LLP) participated in interviews and a focus group. Students (n = 43) from college fitness courses completed a survey via Qualtrics. (1) Literature was reviewed to synthesize evidence-based programming strategies, results, and implications. (2) Focus group and interview responses were examined using comparative analysis. (3) Descriptive statistics were used to summarize cooking behaviors, barriers, and interest with cooking. Results: Focus group participants and the majority (88%) of survey respondents were interested in participating in programming. Consensus was a weekly, multisession program incorporating hands-on cooking and nutrition education is ideal; findings from SNA supported. Discussion: Integrating the PNA and SNA as part of the program planning process was instrumental in developing an evidence-based culinary nutrition education program. Translation to Health Education Practice: The application of the PRECEDE-PROCEED model may help other Health Educators in understanding and applying program planning steps. (As Provided).
Anmerkungen	Routledge. Available from: Taylor & Francis, Ltd. 325 Chestnut Street Suite 800, Philadelphia, PA 19106. Tel: 800-354-1420; Fax: 215-625-2940; Web site: http://www.tandf.co.uk/journals
Erfasst von	ERIC (Education Resources Information Center), Washington, DC
Update	2020/1/01