Food Skills 2022
Evaluation of a College-Level Nutrition Course With a Teaching Kitchen Lab
To 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.Child Involvement in Choosing a Recipe, Purchasing Ingredients, and Cooking at School Increases Willingness to Try New Foods and Reduces Food Neophobia
To 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.Advance Quantity Meal Preparation Pilot Program Improves Home-Cooked Meal Consumption, Cooking Attitudes, and Self-Efficacy
To 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.The Challenging Task of Measuring Home Cooking Behavior
The 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.Acquisition of Cooking Skills and Associations With Healthy Eating in Swiss Adults
To 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.
