Culinary nutrition camp for adolescents assisted by dietetic student counselors

Topics in Clinical Nutrition

Volumn 25, Issue 4, 2010, Pages 362-370

  Condrasky, Margaret D ^a   Corr, Anne Quinn ^b   Sharp, Julia ^a   Hegler, Marie ^a   Warmin, Andrew ^a  

^a CLEMSON UNIVERSITY   (United States)

^b PENNSYLVANIA STATE UNIVERSITY   (United States)

Author keywords

chef; confidence; culinary nutrition; fruits and vegetables; motivation

Indexed keywords

ADOLESCENT; CHILD; COOKING; DIETETICS STUDENT; EDUCATION PROGRAM; FEMALE; HUMAN; KNOWLEDGE; MAJOR CLINICAL STUDY; MALE; MOTIVATION; NUTRITION EDUCATION; NUTRITIONAL COUNSELING; PRIORITY JOURNAL; QUESTIONNAIRE; REINFORCEMENT; REVIEW; SCHOOL CHILD;

EID: 78649424261     PISSN: 08835691     EISSN: None     Source Type: Journal    
DOI: 10.1097/TIN.0b013e3181faba64     Document Type: Review

References (43)

1. Byrd-Bredbenner C. Food preparation knowledge and confidence of young adults. J Nutr Recipe Menu Dev. 2005;3(4):37.
2. Larson NI, Perry CL, Story M, Neuamrk-Sztainer D. Food preparation by young adults is associated with better diet quality. J Am Dietet Assoc. 2007;107(9):1502.
3. Incorporating Away-From-Home Food into a Healthy Eating Plan. Research to Practice Series, No. 6. National Center for Chronic Disease Prevention and Health Promotion, Division of Nutrition, Physical Activity, and Obesity. http://www.cdc.gov/needphp/dnpa/nutrition/pdf/r2p away from home food.pdf. Accessed June 8, 2009.
4. Hyland R, Stacy R, Adamson A, Moynihan P. Nutrition-related health promotion through an after-school project: the responses of children and their families. Soc Sci Med. 2006;62:758-768.
5. Jabs J, Devine CM. Time scarcity and food choices: an overview. Appetite. 2006;47:196-204.
6. Larson NI, Story M, Eisenberg ME, Neumark-Sztainer D. Food preparation and purchasing roles among adolescents: associations with sociodemographic characteristics and diet quality. J Am Dietet Assoc. 2006;106(2):211-218.
7. Roseman MG, Yeung, WK, Nickelsen J. Examination of weight status and dietary behaviors of middle school students in Kentucky. J Am Dietet Assoc. 2007;107:1139-1145.
8. Contento IR, Balch GI, Bronner YL, et al. The effectiveness of nutrition education and implications for nutrition education policy, programs, and research: a review of the research. J Nutr Educ Behav. 1995;27:279-418.
9. Contento IR. Nutrition Education: Linking Research, Theory, and Practice. Sudbury, MA: Jones & Bartlett Publishers; 2007.
10. Haden R. Pandora's lunchbox: on esthetic education, children, and food. Food, Cult Soc. 2006;9:265-274.
11. Meloche J. Cooking with class: participation soars with hands-on learning and takeaways. J Nutr Educ Behav. 2003;35:107-208.
12. Lynn M, Walters MS, Jane E, Stacey BS. Focus on food: development of the Cooking with Kids experiential nutrition education curriculum. J Nutr Educ Behav. 2009;41:371-373.
13. Condrasky M, Corr AQ, Cason K. Cooking camp provides hands-on nutrition education opportunity. J Culinary Sci Technol. 2007;5(4):37-52.
14. Bandura A. Social Foundation of Thought and Action: A Social Cognitive Theory. Englewood Cliffs, NJ: Prentice Hall; 1986:25.
15. Glanz K, Rimer BK. Teen Role Models can Help Shape new Eating Behaviors. Theory at a Glance. Washington, DC: National Cancer Institute; 1997.
16. Michigan State University Extension. Eating right is fun: food and me. Published 2001. http://www.uwex.edu/ces/wnep/NCyouth/michig1.pdf. Accessed on February 26, 2010.
17. Cooking Up Fun. My chef evaluation tool. Published 2009. http://www.cookingupfun.cornell.edu/index.html. Accessed on February 26, 2010.
18. SAS Institute Inc. SAS 9.2 Help and Documentation. Cary, NC: SAS Institute Inc.; 2002-2008.
19. Ott R, Longnecker M. An Introduction to Statistical Methods and Data Analysis. 6th ed. Belmont, CA: Brooks/Cole; 2010.
20. Lawrence JM, Thompson RI, Margetts BM. Young women's confidence about cooking skills in relation to food choice. Proc Nutr Soc. 2000;59:34A.
21. Guthrie JF, Lin BH, Reed J, Steward H. Amber Waves\Understanding Economic and Behavioral Influences on Fruit and Vegetable Choices. United States Department of Agricultural Economic Research Service; 2005.
22. Trends in the Food Intakes of Children 1977-2002. Consumer Interests Ann. 2006;52:433-434.
23. Levy J, Auld G. Cooking classes outperform cooking demonstrations for college sophomores. J Nutr Educ Behav. 2004;36(4):197-203.
24. Condrasky M, Graham K, Kamp J, Vinuya F. The influence of Cooking with a Chef on home meal planning and preparation practices of parents/caregivers of preschool children. J Nutr Educ Behav. 2006;38(5):324-325.
25. Condrasky M. Cooking with a Chef. Journal of Extention. 44(4). Published 2006. http://www.joe. org/joe/2006august/a5.shtml. Accessed on June 8, 2009.
26. Byrd-Bredbenner C. Food preparation knowledge and attitudes of young adults: implications for nutrition practice. Top Clin Nutr. 2019(2):154-163.
27. Birkett D, Johnson D, Thompson JR, Oberg D. Reaching low-income families: focus group results provide direction for a behavioral approach to WIC services. J Am Diet Assoc. 2004;104:1277-1280.
28. Capps O, Cleveland L, Park J. Dietary behaviors associated with total fat and saturated fat intake. J Am Diet Assoc. 2002;102:490-496,501-502.
29. Cavallaro V, Dwyer J, Houser RF, et al. Influence of dietitian presence on outpatient cardiac rehabilitation nutrition services. J Am Diet Assoc. 2004;104:611-614.
30. Keller HH, Gibbs A, Wong S, Vanderkooy P, Hedley M. Men can cook! Development, implementation, and evaluation of a senior men's cooking group. J Nutr Elder. 2004;24(1):71-87.
31. Keller-Olaman SJ, Edwards V, Elliott SJ. Evaluating a food bank recipe-tasting program. Can J Diet Pract Res. 2005;66:183-186.
32. Masley S, Phillips S, Copeland JR. Group office visits change dietary habits of patients with coronary artery disease: the dietary intervention and evaluation trial (DIET). J Fam Pract. 2001;50: 235-239.
33. Newman VA, Thomson CA, Rock CL, et al. for the Women's Healthy Eating and Living (WHEL) Study Group. Achieving substantial changes in eating behavior among women previously treated for breast cancer-an overview of the intervention. J Am Diet Assoc. 2005;105:382-391.
34. Cooke L. The importance of exposure for healthy eating in childhood: a review. J Hum Nutr Diet. 2007;20:294-301.
35. Cullen KW, Baranowski T, Owens E, Marsh T, Rit-tenberry L, de Moor C. Availability, accessibility, and preferences for fruit, 100% fruit juice, and vegetables influence children's dietary behavior. Health Educ Behav. 2003;30:615-626.
36. Neumark-Sztainer D, Wall M, Perry C, Story M. Correlates of fruit and vegetable intake among adolescents. Findings from Project EAT. Prev Med. 2003;37:198-208.
37. Krebs-Smith SM, Smiciklas-Wright H, Guthrie HA, Krebs-Smith J. The effects of variety in food choices on dietary quality. J Am Diet Assoc. 1987;87(7):897-903.
38. Nicklaus S. Development of food variety in children. Appetite. 2009;52:253-255
39. Kid's and teens' eating habits. Mintel Reports: USA-Foodservice. Published September 2008. http://reports.mintel.com/sinatra/reports/view &name=reports subs/&levels=154940,169371, 1618263/display/id= 296382&anchor=a296382. Accessed June 16, 2010.
40. Sloan AE. The new super segments. Food Technol. 2009;33(1):20-30.
41. Sloan AE. What, when, and where America eats. Food Technol. 2010;64(1):19-27.
42. Food and Culinary Professionals. From Julia Child's Kitchen: letter to Mary Abbott Hess. Tastings. 1997;3:1-6.
43. Canter D, Moorachian ME, Boyce J. The growing importance of food and culinary knowledge and skills in dietetics practice. Top Clin Nutr. 2007;22(4):313-322.