ERIC Number: EJ918646
Record Type: Journal
Publication Date: 2011
Pages: 7
Abstractor: As Provided
ISBN: N/A
ISSN: ISSN-1499-4046
EISSN: N/A
Identification of Essential Food Skills for Skill-Based Healthful Eating Programs in Secondary Schools
Fordyce-Voorham, Sandra
Journal of Nutrition Education and Behavior, v43 n2 p116-122 Mar-Apr 2011
Objective: To identify the food skills deemed essential to include in skill-based healthful eating programs in secondary schools. Methods: Fifty-one food experts including home economics educators, chefs, nutritionists and dietitians, community educators, homemakers, and young people were recruited by invitation, mail, and advertising. Data were obtained by interviewing these food experts over 3 months. Results: The identification of food skills forms the preliminary data for the first study of 3 in the design of programs in secondary schools. The data were reviewed for emerging themes and were coded by applying content analysis procedures. Conclusions and Implications: Food skills required for young people were described under 4 themes as the areas of expertise required for young people to live independently. Understanding these skills would support teachers in designing programs that would address behavioral capabilities to improve young people's food preparation and eating behaviors.
Descriptors: Secondary Schools, Identification, Young Adults, Interviews, Food Service, Home Economics, Content Analysis, Health Behavior, Eating Habits, Health Promotion, Program Design
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Publication Type: Journal Articles; Reports - Research
Education Level: Secondary Education
Audience: N/A
Language: English
Sponsor: N/A
Authoring Institution: N/A
Grant or Contract Numbers: N/A