Teaching students to cook: An easily incorporated assignment in an academic nutrition course

Journal of Nutrition Education and Behavior

Volumn 42, Issue 5, 2010, Pages 355-356

  Brown, Lora Beth ^a   Richards, Rickelle ^a  

^a BRIGHAM YOUNG UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ADULT; ARTICLE; COOKING; EDUCATION; FEMALE; HEALTH EDUCATION; HUMAN; MALE; METHODOLOGY; NUTRITIONAL SCIENCE; PSYCHOLOGICAL ASPECT; STUDENT; TEACHING;

COOKING; FEMALE; HEALTH EDUCATION; HUMANS; MALE; NUTRITIONAL SCIENCES; STUDENTS; TEACHING; YOUNG ADULT;

EID: 77956397735     PISSN: 14994046     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jneb.2010.02.013     Document Type: Article

References (6)

1. Larson N.I., Nelson M.C., Neumark-Sztainer D., Story M., Hannan P.J. Making time for meals: meal structure and associations with dietary intake in young adults. J Am Diet Assoc 2009, 109:72-79.
2. Larson N.I., Perry C.L., Story M., Neumark-Sztainer D. Food preparation by young adults is associated with better diet quality. J Am Diet Assoc 2006, 106:2001-2007.
3. Levy J., Auld G. Cooking classes outperform cooking demonstrations for college sophomores. J Nutr Educ Behav 2004, 36:197-203.
4. Morse K.L., Driskell J.A. Observed sex differences in fast-food consumption and nutrition self-assessments and beliefs of college students. Nutr Res 2009, 29:173-179.
5. Guthrie J.F., Lin B.-H., Frazao E. Role of food prepared away from home in the American diet, 1977-78 versus 1994-96: changes and consequences. J Nutr Educ Behav 2002, 34:140-150.
6. Baranowski T., Perry C.L., Parcel G.S. How individuals, environments, and health behaviors interact: social cognitive theory. Health Behavior and Health Education: Theory, Research, and Practice 2002, 165-184. Jossey-Bass, San Francisco, CA. 3rd ed. K. Glanz, B.K. Rimer, F.M. Lewis (Eds.).