| Autor: |
MCVICKER, SUMMER, PAULSEN, LAURA, MLODZIK, ANNA, HENRY, ALLISON, WOLFF, MAREN |
| Zdroj: |
Journal of Extension; 2024, Vol. 62 Issue 4, p11-21, 11p |
| Abstrakt: |
Face-to-face cooking programs can positively impact food choices, fruit and vegetable intake, and cooking self-efficacy; however, little is known about virtual cooking programs. We studied the perceived acceptability of the virtual SWITCH Cooking School (SCS). Four monthly cooking classes were offered for each participating school. Classes included nutrition education, food safety, and cooking demonstrations. Feedback was collected through post-class surveys and focus groups with parent/guardian and youth participants. Families valued the convenience of the virtual delivery and were interested in participating again. Future considerations for the SCS include incorporating additional variety of culinary skills and modifying registration methods. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Supplemental Index |
| Externí odkaz: |
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