大学营养课程教学厨房实验室评估。
Evaluation of a College-Level Nutrition Course With a Teaching Kitchen Lab.
机构信息
Department of Nutritional Sciences and Toxicology, University of California Berkeley, Berkeley, CA.
Department of Nutritional Sciences and Toxicology, University of California Berkeley, Berkeley, CA.
出版信息
J Nutr Educ Behav. 2021 Sep;53(9):787-792. doi: 10.1016/j.jneb.2021.02.004. Epub 2021 Mar 18.
OBJECTIVE
To evaluate the impact of a college nutrition course with a teaching kitchen lab on students' attitudes, self-efficacy, and behaviors about healthful eating and cooking.
METHODS
Preintervention and postintervention design, and anonymous online survey of sociodemographic information and students' attitudes and self-efficacy about consuming fruits, vegetables, and whole grains and about cooking, self-reported intake, and cooking behaviors.
RESULTS
Two-hundred and fourteen participants enrolled in the study during 5 semesters. Of these, 171 (80%) had complete pretest and posttest data. Attitudes and self-efficacy scores about consuming fruits, vegetables, whole grains, and cooking were significantly higher in the posttest (vs pretest; all P < 0.0001). Self-reported intake of fruits (P < 0.0001) and vegetables (P = 0.0006) also increased. Cooking frequency increased (P < 0.0001), skipping meals frequency decreased (P < 0.0001), whereas no significant changes were observed for eating out, take-out, or premade meals frequency.
CONCLUSIONS AND IMPLICATIONS
A college nutrition course with a teaching kitchen lab could improve healthful eating and promote cooking in young adults.
目的
评估带有教学厨房实验室的大学营养课程对学生关于健康饮食和烹饪的态度、自我效能感和行为的影响。
方法
采用预干预和后干预设计，对 5 个学期的学生进行了关于社会人口统计学信息以及学生对食用水果、蔬菜和全谷物以及烹饪的态度和自我效能感、自我报告摄入量和烹饪行为的匿名在线调查。
结果
共有 214 名学生在 5 个学期内参加了这项研究。其中，171 名（80%）有完整的前测和后测数据。后测时，关于食用水果、蔬菜、全谷物和烹饪的态度和自我效能感评分明显高于前测（均 P < 0.0001）。水果（P < 0.0001）和蔬菜（P = 0.0006）的自我报告摄入量也增加了。烹饪频率增加（P < 0.0001），用餐频率减少（P < 0.0001），而外出就餐、外卖或即食餐的频率没有明显变化。
结论和意义
带有教学厨房实验室的大学营养课程可以改善年轻人的健康饮食习惯并促进他们烹饪。
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