Food Skills 2022
Food Preparation Practices for Infants Aged From 7 to 13 MonthsTo examine infant food preparation practices at age 7, 9, 11, and 13 months overall and by sociodemographic characteristics.
Evaluation of a College-Level Nutrition Course With a Teaching Kitchen LabTo evaluate the impact of a college nutrition course with a teaching kitchen lab on students’ attitudes, self-efficacy, and behaviors about healthful eating and cooking.
Foodservice Management Educators’ Perspectives on Nutrition and Menu Planning in Student-Operated RestaurantsExplore how student-operated restaurant (SOR) managers consider and apply nutrition principles and menu planning in SORs.
Child Involvement in Choosing a Recipe, Purchasing Ingredients, and Cooking at School Increases Willingness to Try New Foods and Reduces Food NeophobiaTo investigate the effect of involving children in their feeding process (choosing a recipe, purchasing the ingredients, and cooking) on their lunch food choice in a school environment.
Positive Change in Healthy Eating Scores Among Adults With Low Income After Expanded Food and Nutrition Education Program ParticipationUsing 24-hour dietary recalls, compare Healthy Eating Index (HEI)-2005 scores of Expanded Food and Nutrition Education Program participants before and after 8–12 weekly lessons.
Advance Quantity Meal Preparation Pilot Program Improves Home-Cooked Meal Consumption, Cooking Attitudes, and Self-EfficacyTo evaluate the effects of a group-based Advance Quantity Meal Preparation (AQMP) program on the consumption of home-cooked meals, cooking attitudes, and self-efficacy in healthy adults.
Food Skills: Associations With Diet Quality and Food Waste Among Canadian ParentsTo examine the association between self-reported food skills and diet quality along with measured food waste among a sample of Canadian parents.
The Challenging Task of Measuring Home Cooking BehaviorThe link between home cooking and health is being actively explored in both observational and experimental studies. However, research on this topic is limited by the lack of cooking behavior metrics. Most existing assessment tools focus only on cooking frequency or one's ability to complete specific a priori food preparations. Cooking is a complex and multifaceted behavior that is influenced by culture, environment, and social norms. More flexible and adaptable measurement approaches are needed to elucidate the spectrum of cooking ability in the population and, in turn, develop meaningful recommendations and interventions.
Valid and Reliable Measure of Adherence to Satter Division of Responsibility in FeedingTo examine the validity and psychometrics of sDOR.2-6y, a 12-item measure of adherence to the Satter Division of Responsibility in Feeding (sDOR).
Growing Healthy Hearts: Gardening Program Feasibility in a Hospital-Based Community GardenTo assess feasibility in terms of acceptability, demand, and participant willingness to engage in gardening activities during an intervention delivered at a hospital-based community garden for patients at risk for cardiovascular disease (CVD).
Food Skills and Their Relationship with Food Security and Dietary Diversity Among Asylum Seekers Living in NorwayTo investigate the impact of food skills on food security and dietary diversity among asylum seekers living in Norwegian reception centers.
Acquisition of Cooking Skills and Associations With Healthy Eating in Swiss AdultsTo evaluate the association of early involvement in cooking activities with cooking skills in adulthood, the importance of different sources for the acquisition, and the link between cooking skills and healthy eating.
How to Ensure That Teaching Kitchens Are Age-FriendlyHealth systems and community organizations have increasingly offered nutrition education through teaching kitchens. With an increasing number of older adults (>65 years) accessing these programs, teaching kitchens may consider age-friendly adaptations to their standard curriculum. Based on experiences with implementing Healthy Teaching Kitchens Across Veteran Affairs Health Care System, and by applying the 5M Geriatric Care Framework (Mind, Multicomplexity, Medications, Mobility, What Matters Most), several steps are proposed for teaching kitchens to be able to better accommodate older adults.