Evaluation of Recipes for Life Nutrition Education Program for Fifth-Grade Students
Emerging research indicates that chronic illnesses exacerbated by obesity begin in childhood. While research continues to show that consumption of fruits and vegetables can lower rates of obesity, children in the United States often fall short of consuming the recommended daily intake of fruits and...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Mississippi State University
2023-01-01
|
| Series: | Journal of Human Sciences and Extension |
| Subjects: | |
| Online Access: | https://scholarsjunction.msstate.edu/jhse/vol11/iss2/5/ |
| _version_ | 1797670659128557568 |
|---|---|
| author | Omolola A. Adedokun Jean Najor Paula M. Plonski Brooke Jenkins Caroline A. Durr Jackie Walters |
| author_facet | Omolola A. Adedokun Jean Najor Paula M. Plonski Brooke Jenkins Caroline A. Durr Jackie Walters |
| author_sort | Omolola A. Adedokun |
| collection | DOAJ |
| description | Emerging research indicates that chronic illnesses exacerbated by obesity begin in childhood. While research continues to show that consumption of fruits and vegetables can lower rates of obesity, children in the United States often fall short of consuming the recommended daily intake of fruits and vegetables. Youth nutrition education and cooking education programs have emerged as proven strategies for promoting youth consumption of fruit and vegetables, and other factors (e.g., nutrition knowledge, food-related behaviors, food preferences, attitude toward cooking, and cooking self-efficacy) that mediate youth consumption of fruits and vegetables. The purpose of this study was to evaluate the impact of the Recipes for Life program, a field-trip-based nutrition education program, on fifth-grade students. Results showed that the program elicited pre-post improvements in students’ content knowledge, cooking self-efficacy, and cooking attitudes. |
| first_indexed | 2024-03-11T21:03:44Z |
| format | Article |
| id | doaj.art-81e42ba50bfb43aeb98009b124f4bcd1 |
| institution | Directory Open Access Journal |
| issn | 2325-5226 |
| language | English |
| last_indexed | 2024-03-11T21:03:44Z |
| publishDate | 2023-01-01 |
| publisher | Mississippi State University |
| record_format | Article |
| series | Journal of Human Sciences and Extension |
| spelling | doaj.art-81e42ba50bfb43aeb98009b124f4bcd12023-09-29T18:37:11ZengMississippi State UniversityJournal of Human Sciences and Extension2325-52262023-01-01112https://doi.org/10.55533/2325-5226.1475Evaluation of Recipes for Life Nutrition Education Program for Fifth-Grade StudentsOmolola A. Adedokun 0Jean Najor 1Paula M. Plonski2Brooke Jenkins 3Caroline A. Durr4Jackie Walters 5University of Kentucky University of Kentucky University of Kentucky University of Kentucky University of Kentucky University of Kentucky Emerging research indicates that chronic illnesses exacerbated by obesity begin in childhood. While research continues to show that consumption of fruits and vegetables can lower rates of obesity, children in the United States often fall short of consuming the recommended daily intake of fruits and vegetables. Youth nutrition education and cooking education programs have emerged as proven strategies for promoting youth consumption of fruit and vegetables, and other factors (e.g., nutrition knowledge, food-related behaviors, food preferences, attitude toward cooking, and cooking self-efficacy) that mediate youth consumption of fruits and vegetables. The purpose of this study was to evaluate the impact of the Recipes for Life program, a field-trip-based nutrition education program, on fifth-grade students. Results showed that the program elicited pre-post improvements in students’ content knowledge, cooking self-efficacy, and cooking attitudes.https://scholarsjunction.msstate.edu/jhse/vol11/iss2/5/youth nutrition educationcooking self-efficacycooking attitudesrecipes for life program |
| spellingShingle | Omolola A. Adedokun Jean Najor Paula M. Plonski Brooke Jenkins Caroline A. Durr Jackie Walters Evaluation of Recipes for Life Nutrition Education Program for Fifth-Grade Students Journal of Human Sciences and Extension youth nutrition education cooking self-efficacy cooking attitudes recipes for life program |
| title | Evaluation of Recipes for Life Nutrition Education Program for Fifth-Grade Students |
| title_full | Evaluation of Recipes for Life Nutrition Education Program for Fifth-Grade Students |
| title_fullStr | Evaluation of Recipes for Life Nutrition Education Program for Fifth-Grade Students |
| title_full_unstemmed | Evaluation of Recipes for Life Nutrition Education Program for Fifth-Grade Students |
| title_short | Evaluation of Recipes for Life Nutrition Education Program for Fifth-Grade Students |
| title_sort | evaluation of recipes for life nutrition education program for fifth grade students |
| topic | youth nutrition education cooking self-efficacy cooking attitudes recipes for life program |
| url | https://scholarsjunction.msstate.edu/jhse/vol11/iss2/5/ |
| work_keys_str_mv | AT omololaaadedokun evaluationofrecipesforlifenutritioneducationprogramforfifthgradestudents AT jeannajor evaluationofrecipesforlifenutritioneducationprogramforfifthgradestudents AT paulamplonski evaluationofrecipesforlifenutritioneducationprogramforfifthgradestudents AT brookejenkins evaluationofrecipesforlifenutritioneducationprogramforfifthgradestudents AT carolineadurr evaluationofrecipesforlifenutritioneducationprogramforfifthgradestudents AT jackiewalters evaluationofrecipesforlifenutritioneducationprogramforfifthgradestudents |