Experiential Features of Culinary Nutrition Education That Drive Behavior Change: Frameworks for Research and Practice
| Autor: | Ao Alicia Liu, Lynn Fredericks, Pamela Koch, Jennifer Utter, Alyssa Costa, Leah Galitzdorfer |
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| Rok vydání: | 2020 |
| Předmět: |
0301 basic medicine
Value (ethics) Nursing (miscellaneous) media_common.quotation_subject Nutrition Education Health Promotion Experiential learning 03 medical and health sciences 0302 clinical medicine Humans Cooking 030212 general & internal medicine Empowerment Health Education media_common 030109 nutrition & dietetics business.industry Behavior change Public Health Environmental and Occupational Health Public relations United States Self-determination Health promotion InformationSystems_MISCELLANEOUS Psychology business Qualitative research |
| Zdroj: | Health Promotion Practice. 21:331-335 |
| ISSN: | 1552-6372 1524-8399 |
| Popis: | Evidence of the benefits of culinary nutrition education is growing in the literature. Culinary nutrition education programs are naturally experiential, social, skills-based, and effective in improving nutrition-related beliefs, knowledge, and behaviors. In this article, we explore a set of motivational experiences in culinary nutrition education that have been identified as “drivers” of behavior change. These drivers emerged from 20 years of implementation and evaluation of hands-on cooking programs across the life span in more than 30 states within the United States. From these drivers, we developed a framework to guide both new and existing programs that can be best designed to motivate behavior change. These frameworks add value to the work of culinary nutrition educators and will inform and support future culinary nutrition education programs. In future research, health educators implementing skills-based health promotion programs in diverse settings can test the application of this framework to determine its relevance in broader areas. |
| Databáze: | OpenAIRE |
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