Impact of a school-based cooking curriculum for fourth-grade students on attitudes and behaviors is influenced by gender and prior cooking experience

Journal of Nutrition Education and Behavior

Volumn 46, Issue 2, 2014, Pages 110-120

  Cunningham Sabo, Leslie ^a   Lohse, Barbara ^b  

^a Department of Environmental and Radiological Health Sciences   (United States)

^b PENNSYLVANIA STATE UNIVERSITY   (United States)

Author keywords

Attitude; Child; Cooking; Food preferences; Fruits, vegetables; Nutrition education; Nutrition survey; Self efficacy

Indexed keywords

ARTICLE; ATTITUDE; CHILD; COOKING; FEMALE; FOOD PREFERENCE; FRUIT; FRUITS, VEGETABLES; HEALTH EDUCATION; HUMAN; MALE; METHODOLOGY; NUTRITION; NUTRITION EDUCATION; NUTRITIONAL SCIENCE; PSYCHOLOGICAL ASPECT; SELF-EFFICACY; SEX DIFFERENCE; STUDENT; VEGETABLE;

ATTITUDE; CHILD; COOKING; FOOD PREFERENCES; FRUITS, VEGETABLES; NUTRITION EDUCATION; NUTRITION SURVEY; SELF-EFFICACY;

CHILD; CHILD NUTRITION SCIENCES; COOKING; FEMALE; FRUIT; HEALTH EDUCATION; HUMANS; MALE; SEX FACTORS; STUDENTS; VEGETABLES;

EID: 84897596940     PISSN: 14994046     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jneb.2013.09.007     Document Type: Article

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