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- Title
Development of a Culinary Nutrition Program for College Students.
- Authors
O'Neal, Carol
- Abstract
Programs that encompass both nutrition instruction and cooking in a hands-on format have been effective in improving cooking and eating behaviors, attitudes and self-efficacy of college students. An elective college course that includes 15 weekly instructional sessions and requires weekly home practice may become an effective interactive program. A Culinary Nutrition Program for college students was developed using a conceptual framework of healthy cooking with the following constructs: frequency (cooking frequency), techniques/methods (avoid deep frying foods, use low-fat cooking methodology, accurately measure ingredients which are high in fat or sugar), minimal usage of processed foods, sugar, and animal fat, additions/replacements (add unprocessed fruits/vegetables to main dishes, use olive oil, replace refined with whole grains), and flavoring (use herbs/spices./citrus/alliums, reduce salt, avoid processed meat for flavoring, avoid cream based sauces on vegetables). The class accommodates 20 students, who work in groups in a kitchen setting. The class meets once per week for 2 1/2 hours. Two instructors who have training in food science, nutrition or food preparation supervise the cooking experiences. Each week the cooking practice helps develop and demonstrate educational components of the class. Each cooking practice reinforces nutrition and cooking concepts, and introduces at least one herb/spice and cooking skill. Students practice preparing one entrée and side each week, and receive a sample herb or spice of the week for home practice. Indicators for learning success included an increase in cooking meals at home, an increase in intake of fresh fruits and vegetables, an increase in knife skills, an increase in recipe modification skills and an increase in the use of herbs and spices in recipes. Quizzes, reflections, and a final group project measured the student competency in nutrition and culinary principles.
- Subjects
NUTRITION; COLLEGE students; COOKING
- Publication
Kentucky SHAPE JOURNAL, 2018, Vol 55, Issue 2, p37
- ISSN
1071-2577
- Publication type
Article