Food preparation knowledge and confidence of young adults

Journal of Nutrition in Recipe & Menu Development

Volumn 3, Issue 3-4, 2005, Pages 37-50

  Byrd Bredbenner, Carol ^a  

^a RUTGERS UNIVERSITY   (United States)

Author keywords

Cooking; Food preparation; Nutrition; Recipe writing

Indexed keywords

EID: 34548327904     PISSN: 10551379     EISSN: None     Source Type: Journal    
DOI: 10.1300/J071v03n03_04     Document Type: Article

References (23)

1. Altekruse, S.F., Yang, S., Timbo, B.B., & Angulo, F.J. (1999). A multi-state survey of consumer food-handling and food-consumption practices. American Journal of Preventive Medicine, 16, 216-221.
2. Anonymous. (1995). Convenient lack of culinary skill. Inside Out, Sept 19-Oct 9, 9. Available at: http://www.qut.edu.au/pubs/05news/iqut/iq_138/iq_138_05.pdf. Accessed on July 23, 2003.
3. Anonymous. (2003). Nutrition month offers solutions to women’s nutrition and healthy eating challenges. What’s hot in women’s health research. Available at:www.cwhn.ca/hot/research/nutrition-month.html. Accessed on April 1, 2003.
4. Australian Canned Foods. (2003). What do home economists think of the kitchen skills of their school pupils. Available at: http://www.cannedfood.org/whatsnew/homeecos.htm. Accessed on March 4, 2003.
5. Beard, T.D. (1991). HACCP and the home: The need for consumer education. Food Technology, 45, 123-124.
6. Berk, R.A. (1986) A consumer’s guide to setting performance standards on criterion referenced tests. Review of Educational Research, 56, 137-172.
7. Bowers, D.E. (2000). Cooking trends echo changing roles of women. FoodReview, 23, 1, 23-29.
8. Caraher, M., Dixon, P., Lang, T., & Carr-Hill, R. (1999). The state of cooking in England: The relationship of cooking skills to food choice. British Food Journal, 101, 590-609.
9. Day, S. (2003). Rip Zap Ding It’s a classic 6-minute pot roast. New York Times, April 19, C1, C5.
10. Food and Drug Administration and U.S. Department of Agriculture. (1998). USDA/FDA education initiative: Evaluating the placement of food safety education in American Schools.
11. Griffith, C.J., Mullan, B., & Price, P.E. (1995). Food safety: Implications for food, medical and behavioural scientists. British Food Journal, 97, 23-28.
12. Grunert, K.G. (2002). Current issues in the understanding of consumer food choice. Trends in Food Science and Technology, 13, 275-285.
13. Harrison-Walker, L.J. (1995). The import of illiteracy to marketing communication. Journal of Consumer Marketing, 12, 50-62.
14. Kastner, C.L. (1995). The real story about food safety. Journal of Animal Science, 73, 2741-2743.
15. Knabel, S.J. (1995). Foodborne illness: Role of home food handling practices. Scientific status summary. Food Technology, 49, 119-131.
16. Levy, J.M. & Auld, G. (2003). Cooking skills intervention for college sophomores. Society for Nutrition Education Annual Conference Proceedings, 36, P13.
17. Livingston, S.A. (1976). Criterion-referenced applications of classical test theory. Journal of Educational Measurement, 9, 13-26.
18. Ostmann, B.G. & Baker, J.L. (2001). The recipe writer’s handbook, revised and expanded. New York: John Wiley & Sons, Inc.
19. Otto, P.E. (1998). Responding to consumer complaints. Food Product Design. Available at: www.foodproductdesign.com/archive/1998/1298rd.html. Accessed on July 22, 2003.
20. Partnership for Food Safety Education. Fight Bac (1998). Snapshot for consumer behavior and attitudes. Available at: www.fightbac.org/media/snapshots.htm. Accessed on December 29, 1999.
21. Stewart-Knox, B. & Mitchell, P. (2003). What separates the winners from the losers in new product development? Trends in Food Science and Technology, 14, 58-64.
22. U.S. Department of Agriculture and Food and Drug Administration. (1991). Results of the Food and Drug Administration’s 1988 health and diet survey-Food handling practices and food safety knowledge for consumers. Washington, DC: U.S. Department of Agriculture and Food and Drug Administration.
23. Williamson, D.M., Gravani, R.B., & Lawless, H.T. (1992). Correlating food safety knowledge with home food preparation practices. Food Technology, 46, 94-100.