TY - JOUR
T1 - Experiential Features of Culinary Nutrition Education That Drive Behavior Change: Frameworks for Research and Practice
AU - Fredericks, Lynn
AU - Koch, Pamela A.
AU - Liu, Ao
AU - Galitzdorfer, Leah
AU - Costa, Alyssa
AU - Utter, Jennifer
N1 - Publisher Copyright:
© 2020 Society for Public Health Education.
Copyright:
Copyright 2020 Elsevier B.V., All rights reserved.
PY - 2020/5/1
Y1 - 2020/5/1
N2 - 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.
AB - 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.
UR - http://www.scopus.com/inward/record.url?scp=85079121394&partnerID=8YFLogxK
U2 - 10.1177/1524839919896787
DO - 10.1177/1524839919896787
M3 - Article
C2 - 32011916
AN - SCOPUS:85079121394
VL - 21
SP - 331
EP - 335
JO - Health Promotion Practice
JF - Health Promotion Practice
SN - 1524-8399
IS - 3
ER -