Young chefs in the classroom: promoting scientific process skills and healthy eating habits through an inquiry-based cooking project

Kim, Kyoung Jin; Yoon, Jiyoon; Han, Minkyung

doi:10.1080/09669760.2021.1892597

Cited by 3 publications

(1 citation statement)

References 10 publications

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“…University admission is characterized by an increase in unhealthy eating habits, like the low consumption of fruits, vegetables, pulses, whole grains, and fish, a high intake of snacks, red meat, and sugars, and the habit of skipping breakfast [16]. By promoting the development of FSks among university students, we may counteract the presented tendency and promote healthier eating habits among this population [2, 17, 18].…”

Section: Introductionmentioning

confidence: 99%

Assessment of Food and Cooking Skills: Validation of a Portuguese Version of a Tool and Characterisation of Food and Cooking Skills in Young Adults

Costa¹,

Borrego²,

Mateus³

et al. 2023

Port J Public Health

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Introduction: Food and cooking skills (FCSks) are defined as a complex, interrelated, and person-centred set of skills, necessary to provide and prepare safe, nutritious, and culturally acceptable meals for all members of the household. Recent studies have associated higher FCSk with healthier eating habits and better health. This study aimed to validate a Portuguese version of a tool to assess and describe FCSk in young adults. Methods: A cross-sectional study used an online anonymous questionnaire that was disseminated to students from three Portuguese Higher Education Institutes. The questionnaire validation included Cronbach alpha and confirmatory factor analysis (CFA). The Mann-Whitney test was used for evaluating sample differences and Pearson correlation for association among variables. Results: Internal consistency reliability was 0.89 for cooking skills (CSks) and 0.87 for food skills (FSks). A moderate positive correlation was found between CSks and FSks confidence (r = 0.658, p < 0.01). CFA presented a good adjustment model for most of the fit indices, indicating the adequacy of the questionnaire. The CSks score was 74.1 ± 21.2 (moderate) and the food Skills was 94.2 ± 20.8 (high). Cook pulses, steaming food, and planning meals ahead scored the lowest value, while boiling or simmering food, chopping, peeling vegetables, and reading the best-before date scored the highest value. No difference was found among sex (pCSk = 0.576; pFSk = 0.158), age (pCSk = 0.566; pFSk = 0.130), body mass index classes (pCSk = 0.903; pFSk = 0.320), or course (pCSk = 0.169; pFSk = 0.126). The greatest interest in gastronomy and frequency of meal preparation is associated with higher FCSk (p < 0.05). Conclusion: This research validated a Portuguese version of a tool to assess FCSk among young adults. Internal consistency reliability was adequate. Confirmatory factor analysis returned good psychometric properties for the questionnaire. Authors identified lower FCSk competencies in cooking pulses and vegetables, which are healthy and sustainable foods. This may compromise the adoption of healthy eating behaviours, so promoting FCSk in young adults may pose a strategy for nutrition and public health in reducing diet-related diseases. This tool may be used to identify opportunities for intervention in public health nutrition.

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Section: Introductionmentioning

confidence: 99%

Assessment of Food and Cooking Skills: Validation of a Portuguese Version of a Tool and Characterisation of Food and Cooking Skills in Young Adults

Costa¹,

Borrego²,

Mateus³

et al. 2023

Port J Public Health

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Registered Dietitian Nutritionists Taking the Lead in Teaching Kitchens

Thomas,

McManus,

Badaracco

et al. 2023

Journal of the Academy of Nutrition and Dietetics

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Investigation of Postgraduate Theses in Turkey on Science Process Skills Involving Children

Kadan

Aral

2022

Abant İzzet Baysal Üniversitesi Eğitim Fakültesi Dergisi

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Araştırmada çocukların yer aldığı bilimsel süreç becerilerine yönelik Türkiye’de yapılan lisansüstü tezlerin bir arada ele alınarak incelenmesi amaçlanmıştır. Araştırmada nitel araştırma yöntemlerinden doküman analizi tekniği kullanılmıştır. YÖK Ulusal Tez Merkezinde erişilebilen 217 tezle çalışılmıştır. Araştırmada veri toplama aracı olarak araştırmacılar tarafından geliştirilen “Tez İnceleme Formu” kullanılmıştır. Araştırmada yer alan lisansüstü tezlerinin en fazla 2019 yılında Eğitim Bilimleri Enstitüsünde yüksek lisans tezi olarak yapıldığı, tezlerde nicel araştırma yöntemlerinden deneysel tekniğin kullanıldığı ve ortaokul döneminde öğrenim gören çocuklarla çalışıldığı belirlenmiştir. Araştırma sonucunda ulaşılan tezlerde en fazla uygulanan eğitim programlarının bilimsel süreç becerileri üzerindeki etkisinin belirlenmesinin amaçlandığı, tezlerin sonuçlarında da uygulanan eğitimlerin çocuklarda bilimsel düşünme becerilerine, akademik başarılarına, derse ve bilime yönelik tutumlarına olumlu yönde kazanım sağladığı saptanmıştır. Tezlerin önerilerinde ise bilimsel süreç becerilerini desteklemek için farklı eğitim programlarının kullanılması gerektiği yönünde önerilerin olduğu saptanmıştır. Elde edilen sonuçlar, çocukların aktif olarak yer aldığı bilimsel süreç becerilerinin, çocukların öğrenimlerinde olumlu katkılara yol açtığı, ancak aynı zamanda birtakım değişkenlere göre değiştiği yönündedir. Bu nedenle var olan bilimsel süreç becerilerinde farklı değişkenlerin yer aldığı çalışmaların ve dünyada çocuklara yönelik yapılan bilimsel süreç becerilerinin ne durumda olduğuna yönelik araştırmaların da bir arada ele alınarak incelenmesi önerilmektedir.

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Young chefs in the classroom: promoting scientific process skills and healthy eating habits through an inquiry-based cooking project

Cited by 3 publications

References 10 publications

Assessment of Food and Cooking Skills: Validation of a Portuguese Version of a Tool and Characterisation of Food and Cooking Skills in Young Adults

Assessment of Food and Cooking Skills: Validation of a Portuguese Version of a Tool and Characterisation of Food and Cooking Skills in Young Adults

Registered Dietitian Nutritionists Taking the Lead in Teaching Kitchens

Investigation of Postgraduate Theses in Turkey on Science Process Skills Involving Children

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