Culinary Nutrition Research Articles

Culinary Nutrition Workshop for Faith, Activity, and Nutrition Program

Culinary Nutrition Workshop for Faith, Activity, and Nutrition Program

Cooking With a Chef

Cooking with a Chef, developed for college-aged students, explored the effectiveness of a culinary nutrition program. Ninety-four participants were divided into group A, group B, and a control group. Group A received the program delivered by a professional chef and dietitian whereas group B was guided by the chef and an online nutrition component. A survey administered to measure self-efficacy regarding healthy eating behaviors demonstrated significant increases by groups who participated in the program. Programs such as Cooking with a Chef can be effective for increasing self-efficacy among college students, and online nutrition components should be further explored as teaching methods.

Cooking with a Chef: A Culinary Nutrition Program for College Age Students

Cooking with a Chef: A Culinary Nutrition Program for College Age Students

Development of Psychosocial Scales for Evaluating the Impact of a Culinary Nutrition Education Program on Cooking and Healthful Eating

Objective Develop scales to assess the impact of the Cooking with a Chef program on several psychosocial constructs. Methods Cross-sectional design in which parents and caregivers were recruited from child care settings (Head Start, faith-based, public elementary schools), and cooks were recruited from church and school kitchens. Analysis involved descriptive statistics, correlations, and exploratory factor analysis. Results Test-retest reliability coefficients ranged from r = 0.63 to r = 0.88. Exploratory factor analysis indicated a simple structure for 3 scales: Cooking Techniques Self-Efficacy, Negative Cooking Attitude, and Self-Efficacy Fruit and Vegetables and accounted for 85.0% of the total variance. Mean responses to each scale were not statistically different between parents and cooks. Conclusions and Implications Evidence of face validity and construct validity were provided through expert review, factor analysis, and scale correlations. Analyses presented constitute the first step in developing psychosocial scales for evaluating the Cooking with a Chef program and provide preliminary evidence that these scales work well with diverse groups.

Application of Cooking With a Chef for School Food Service Professionals

Since school nutrition cooks play a direct role in ordering, preparing, and serving food in schools, culinary nutrition education may be an effective way to facilitate menu changes to incorporate more vegetables, fruits, and whole grains into school meals for children. Cooking With a Chef, a hands-on, nutrition education program shown to improve menu planning, food purchasing, food preparation, and food consumption behaviors of participants from various populations, was adapted and delivered to 111 school nutrition workers in South Carolina. The analysis from pre- and postquestionnaires completed by participants revealed some changes in attitude, skills, and cooking methods.

Culinary Nutrition Camp for Adolescents Assisted by Dietetic Student Counselors

Culinary Nutrition Camp for Adolescents Assisted by Dietetic Student Counselors

Dietetic Interns Connect Culinary Nutrition in the Supermarket

Participant will observe an example of using supermarket customer tracking to identify and interpret purchases of all market forms of produce before, during and following a seven week store location intervention.

Culinary Nutrition Camp for Adolescents

Culinary Nutrition Camp for Adolescents

What's Cooking?

What's Cooking? was developed as a culinary nutrition education intervention for a grocery store setting in an effort to encourage fruit and vegetable consumption and increase both nutritional awareness and cooking frequency at home. Each Saturday for 7 consecutive weeks, the intervention was administered by a dietetic intern and a chef in 2 South Carolina BI-LO superstore locations. Data were analyzed from pre- and postsurveys given during the program and from the BI-LO BONUSCARD used to track demographics and purchasing behaviors. Overall, produce and total sales increased during and after the implementation of the intervention.

Culinary Nutrition in Action Is a SNAP!

As childhood obesity continues to increase, early intervention to prevent “at-risk” eating behaviors could be increasingly important. Food preparation skills are essential to prepare healthful meals. Children of low-income families often lack these skills, as well as exposure to a variety of fruits and vegetables. Nutrition undergraduate students need to know how to present nutrition education and build their own confidence in a culinary setting. Federal funding through PA TRACKS offers scholarships to food-stamp-eligible families.

How Culinary Nutrition Can Save the Health of a Nation

Culinary nutrition is the practicality needed to make a difference in our nation's health. With rates of obesity and overweight rising and some of the top causes of American deaths being related to poor diet, the nation needs nutrition intervention that stretches across many of the barriers that prevent healthy eating practices. However, making nutrition principles easily accessible is useless without also making them applicable. Therefore, hands-on culinary nutrition outreach programs focused on producing sustainable healthy eating behavior through culinary confidence and nutrition alertness are a successful approach to begin the restoration of our nation's health.

A Formative Evaluation of the Cooking with a Chef Program

The Cooking with a Chef a culinary nutrition education series teams a chef and nutrition educator during cooking sessions with parents. Pilot program results were shared in the Journal of Extension in 2006. This formative evaluation presents data collected through focus groups and individual interviews examining program implementation, participant impressions, and program objectives during four subsequent program trials. Findings indicate high level of potential for the program building self-efficacy and change within home environment, thus increasing participant motivation to cook. Lessons learned contribute to refinement of the program, and quantitative data is forthcoming as pilot testing continues with ongoing groups.

Healthy Kitchens, Healthy Lives: Caring for Our Patients and Ourselves

Healthy Kitchens, Healthy Lives (HKHL) is a continuing medical education conference developed through a partnership between Harvard Medical School and The Culinary Institute of America. The annual event brings more than 400 attendees, including physicians from a wide range of specialties, registered dietitians, and other health care professionals, to The Culinary Institute of America campus in Napa Valley, Calif., each spring. Conference faculty include researchers and practitioners from Harvard Medical School, Harvard School of Public Health, and Harvard-affiliated teaching hospitals; guest health care faculty from other leading research and teaching facilities; registered dietitians and chef-instructors from The Culinary Institute of America at Greystone in St. Helena, Calif.; and guest chefs and world cuisine culinary experts from across the United States. HKHL is designed to mimic medical training. In medical school, students “see one, do one, teach one.” Similarly, the 4-day HKHL conference combines lectures, culinary demonstrations, culinary workshops, hands-on kitchen sessions, and meals to create multiple opportunities for participants to “see one, taste one, make one.” This article will discuss the impact health care providers' personal health habits can have on the habits of their patients, describe the culinary nutrition goals taught in HKHL, review the evidence that supports these goals, and provide practical tips for health care professionals and their patients for making changes to their shopping, cooking, and eating habits. Do health care professionals' own eating habits directly or indirectly influence the eating habits of their patients? We know that other patient health habits may be influenced by the behaviors of the health care providers. For example, there is evidence that physicians who do not smoke are more likely than physicians who do smoke to encourage their patients to stop smoking.1 Although a similar study specifically targeting eating habits has not yet been completed, we have heard …

Cooking with a Chef: A Culinary Nutrition Program with College Age Participants

Cooking with a Chef: A Culinary Nutrition Program with College Age Participants

Effectiveness of a Peer-Led, School-Based Culinary Nutrition Education Program in Middle Schools

Effectiveness of a Peer-Led, School-Based Culinary Nutrition Education Program in Middle Schools

P70: Process Evaluation of the ‘Cooking with a CHEF' Culinary Nutrition Education Program

A collaborative approach of multidisciplinary participants to include participant, facilitator, and observer feedback for the assessment of the delivery of the Cooking with the CHEF, as well as participant knowledge and understanding of program material.

P71: ‘What's Cooking?' Culinary Nutrition Education at the Supermarket

P71: ‘What's Cooking?' Culinary Nutrition Education at the Supermarket

Culinary Nutrition Education Model Increases Cooking at Home

Text: Chefs are professionally trained to prepare customer friendly meals, they have experience in teaching adults how to cook and are expert at flavor development. During the culinary nutrition community outreach Cooking with a Chef (CWC) program, a chef and nutrition educator team share nutrition tips and culinary techniques, while cooking a meal with parents in a culinary nutrition education series. This type of educational outreach is especially relevant today considering increased incidence of obesity, insufficient consumption of fruit and vegetables, and the trend of often eating foods away from home. Presentation will introduce the planning and present findings from a formative evaluation of a pilot study with four groups of low-income and minority child caregivers. Results of interviews with individuals involved in developing, promoting, and implementing the CWC program and focus groups with program participants are described. Results revealed four critical themes: program logistics, program suggestions, perceived impressions and impacts, and chef involvement. Within the program primary outcomes were survey responses regarding cooking practices at home. Secondary outcome was home environment, measured by parental support of healthy eating behaviors and fruit/vegetable availability. CWC presents supportive evidence for implementation of culinary nutrition education programming by dietetics professionals in promoting healthy food choices by building home cooking skills within the community. Lessons learned will contribute to further development of CWC and administration of more thorough evaluation. Cooking with the Chef increased caregiver’s confidence and cooking skills, suggesting this model program provides an opportunity to modify eating behaviors in families with young children.

Dietetic Students as Camp Counselors for Hands-on Culinary Nutrition Education Camp

Dietetic Students as Camp Counselors for Hands-on Culinary Nutrition Education Camp

O7: “What’s Cooking?” Culinary Nutrition Education at the Supermarket

O7: “What’s Cooking?” Culinary Nutrition Education at the Supermarket