Cunningham-Sabo Leslie, Lohse Barbara
1 Department of Food Science and Human Nutrition, Colorado State University , Fort Collins, CO.
Child Obes. 2013 Dec;9(6):549-56. doi: 10.1089/chi.2013.0076.
Cooking with Kids (CWK), an experiential school-based food education program, has demonstrated modest influence on fruit and vegetable preference, food and cooking attitudes (AT), and self-efficacy (SE) among fourth-grade, mostly low-income Hispanic students in a quasiexperimental study with an inconsistent baseline. Effect was notably strong for boys and those without previous cooking experience. The aim of this project was to assess the effect of CWK with a mostly non-Hispanic white sample that assured no previous CWK exposure.
The randomized, controlled assessment of CWK effect on fourth graders was conducted with 257 students in 12 classes in four public schools. CWK included a 1-hour introductory lesson, three 2-hour cooking classes, and three 1-hour fruit and vegetable tasting sessions led by trained food educators during the school day for one semester. Fruit preference, vegetable preference, and cooking AT and SE were assessed with a tested 35-item measure, shown to have test-retest reliability. Univariate analyses considered gender and previous cooking experience.
Intervention efficacy was confirmed in this mostly white sample (75%; 79% with previous cooking experience; 54% girls). Increases in vegetable preference, AT, and SE were all significantly greater in CWK students with ηp (2) of 0.03, 0.02, and 0.06, respectively. CWK most strongly improved AT and SE for boys without previous cooking experience.
CWK significantly improved fourth-grade students' vegetable preferences, AT, and SE toward food and cooking, which are factors important to healthful eating and obesity prevention. Noncookers, especially boys, benefitted from this intervention.
“与孩子一起烹饪”（CWK）是一项基于学校的体验式食品教育项目，在一项基线不一致的准实验研究中，该项目对四年级、大多为低收入西班牙裔学生的水果和蔬菜偏好、食品和烹饪态度（AT）以及自我效能感（SE）产生了一定影响。对于男孩以及那些没有烹饪经验的学生，影响尤为显著。本项目的目的是评估在一个几乎没有接触过CWK的非西班牙裔白人样本中，CWK的效果。
对四所公立学校12个班级的257名四年级学生进行了关于CWK对四年级学生影响的随机对照评估。CWK包括一节1小时的入门课程、三节2小时的烹饪课以及由受过培训的食品教育工作者在一学期的上学日期间带领的三节1小时的水果和蔬菜品尝课。使用经过测试的35项量表评估水果偏好、蔬菜偏好以及烹饪AT和SE，该量表具有重测信度。单因素分析考虑了性别和以往的烹饪经验。
在这个以白人为主的样本中证实了干预效果（75%；有烹饪经验的为79%；女孩为54%）。CWK学生的蔬菜偏好、AT和SE的增加均显著更大，ηp（2）分别为0.03、0.02和0.06。对于没有烹饪经验的男孩，CWK对AT和SE的改善最为显著。
CWK显著提高了四年级学生对蔬菜的偏好、对食品和烹饪的AT以及SE，这些都是对健康饮食和预防肥胖很重要的因素。没有烹饪经验的人，尤其是男孩，从这项干预中受益。
