Purpose The purpose of this paper is to design a culinary education program and ascertain its imp... more Purpose The purpose of this paper is to design a culinary education program and ascertain its impact on knowledge, phobias, culinary skills and diet quality in schoolchildren. Design/methodology/approach Repeated measures design to determine changes after the implementation of the culinary education program in a pre-school and primary school located in a Madrid (Spain) neighborhood with a low socioeconomic level. A total of 58 children agreed to participate in the program and 40 parents authorized the evaluation of the effect of the program. Variables were measured with Student’s t-test or Wilcoxon-signed range test for quantitative variables. Effect size was calculated by Cohen’s d. Findings The mean scores in knowledge and beliefs improved from 5.0 to 7.8 (P < 0.001; Cohen’s d = 1), the mean value obtained in the food phobias test decreased from 24.6 to 20.7 (P = 0.01; Cohen’s d = 0.53), diet quality on Kid Med Test score increased from 7.4 to 8.2 (P = 0.06; Cohen’s d = 0.38), ...
Purpose The purpose of this paper is to design a culinary education program and ascertain its imp... more Purpose The purpose of this paper is to design a culinary education program and ascertain its impact on knowledge, phobias, culinary skills and diet quality in schoolchildren. Design/methodology/approach Repeated measures design to determine changes after the implementation of the culinary education program in a pre-school and primary school located in a Madrid (Spain) neighborhood with a low socioeconomic level. A total of 58 children agreed to participate in the program and 40 parents authorized the evaluation of the effect of the program. Variables were measured with Student’s t-test or Wilcoxon-signed range test for quantitative variables. Effect size was calculated by Cohen’s d. Findings The mean scores in knowledge and beliefs improved from 5.0 to 7.8 (P < 0.001; Cohen’s d = 1), the mean value obtained in the food phobias test decreased from 24.6 to 20.7 (P = 0.01; Cohen’s d = 0.53), diet quality on Kid Med Test score increased from 7.4 to 8.2 (P = 0.06; Cohen’s d = 0.38), ...
Uploads
Papers by Nur Malla