Nutrition and Health Sciences Department, University of Nebraska-Lincoln, Lincoln, NE.
Department of Nutrition, University of Tennessee, Knoxville, TN.
J Nutr Educ Behav. 2019 Mar;51(3S):S60-S68. doi: 10.1016/j.jneb.2018.11.006.
The objective was to describe the development process of a curriculum (iCook 4-H) targeted to low-income, rural, and/or diverse youths and their adult primary meal preparer to promote cooking, eating, and playing together. Lessons learned highlighted the importance of grounding the curriculum in Social Cognitive Theory and applying the experiential 4-H learning model using a multiphased, community-based participatory approach with cyclical development and evaluation, and key modifications made for dissemination and distribution. Findings across 4 testing phases over 6 years and 5 states demonstrated the time-intensive, cyclical process that required flexibility with fidelity to form a hands-on, interactive curriculum.
本研究旨在描述一门面向低收入、农村和/或多元化青少年及其成人主要膳食准备者的课程（iCook 4-H）的开发过程，以促进共同烹饪、饮食和娱乐。经验教训强调了将课程建立在社会认知理论基础上的重要性，并应用体验式 4-H 学习模式，采用多阶段、基于社区的参与式方法，进行循环式开发和评估，以及为传播和分发做出的关键修改。在 6 年和 5 个州的 4 个测试阶段中，研究结果表明，这是一个需要灵活性和保真度的耗时的循环过程，以形成一个实践、互动的课程。
