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ERIC Number: EJ1124563
Record Type: Journal
Publication Date: 2017
Pages: 10
Abstractor: As Provided
ISSN: ISSN-1932-5037
Development of "College CHEF," a Campus-Based Culinary Nutrition Program
McMullen, Jennifer; Ickes, Melinda; Noland, Melody; Erwin, Heather; Helme, Don
American Journal of Health Education, v48 n1 p22-31 2017
Background: More than one third of college students are obese, with many lacking the knowledge and skills necessary to cook healthfully. Purpose: The purpose of this study was to describe the PRECEDE-PROCEED model-driven primary and secondary needs assessments (PNA, SNA), which contributed to the development of the College CHEF. Methods: Staff members (n = 2) and freshmen students (n = 7) affiliated with a health-oriented living learning program (LLP) participated in interviews and a focus group. Students (n = 43) from college fitness courses completed a survey via Qualtrics. (1) Literature was reviewed to synthesize evidence-based programming strategies, results, and implications. (2) Focus group and interview responses were examined using comparative analysis. (3) Descriptive statistics were used to summarize cooking behaviors, barriers, and interest with cooking. Results: Focus group participants and the majority (88%) of survey respondents were interested in participating in programming. Consensus was a weekly, multisession program incorporating hands-on cooking and nutrition education is ideal; findings from SNA supported. Discussion: Integrating the PNA and SNA as part of the program planning process was instrumental in developing an evidence-based culinary nutrition education program. Translation to Health Education Practice: The application of the PRECEDE-PROCEED model may help other Health Educators in understanding and applying program planning steps.
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Publication Type: Journal Articles; Reports - Research
Education Level: Higher Education; Postsecondary Education
Audience: N/A
Language: English
Sponsor: N/A
Authoring Institution: N/A
Grant or Contract Numbers: N/A