Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, UK.
Multisensory Motor Learning Lab, Dublin City University, Dublin, Ireland.
Appetite. 2022 Jan 1;168:105727. doi: 10.1016/j.appet.2021.105727. Epub 2021 Oct 1.
Cooking interventions are emphasised as promising methods for changing children's food-related preferences, attitudes and behaviours. However, criticisms remain, including relatively weak intervention designs; lack of validated tools, and limited underpinning theory. Therefore, this research aimed to assess the effectiveness of a theory-driven co-created children's cooking intervention with underpinning rationale for the content, using a validated measure. 'Cook Like A Boss' was a one week, controlled cooking camp style intervention. Thirty two children aged 10-12 years participated. The intervention was developed using the Cook-Ed model for planning, implementing and evaluating cooking programs and was underpinned by Social Learning theory and Experiential Learning theory. The intervention content was developed in a co-creation process with the research team, a chef and the children. The underlying developmental skills required for the recipes were assessed to ensure they were age-appropriate. Children completed pre and post measurements including perceived cooking competence. Process evaluations were also gathered. There was a significant increase in perceived cooking competence after the intervention (P < 0.05) and a significant difference between the intervention and control group (P < 0.001). Additionally, process evaluations found the intervention to have high fidelity and dose received and that it was received extremely positively. The 'Cook Like A Boss' children's cooking camp was an effective multidisciplinary co-created intervention with a vulnerable group, e.g. children, guided by a model and underpinned by theory. The content was developed to ensure it was age-appropriate and achievable for the children. This approach could act as a template for future children's cooking interventions.
烹饪干预被强调为改变儿童与食物相关的偏好、态度和行为的有前途的方法。然而,仍存在一些批评,包括干预设计相对较弱;缺乏经过验证的工具,以及理论基础有限。因此,这项研究旨在评估一个基于理论的共同创造的儿童烹饪干预的有效性,该干预有支撑其内容的基本原理,并使用经过验证的衡量标准。“像老板一样烹饪”是一个为期一周的、控制式烹饪营风格的干预措施。32 名 10-12 岁的儿童参与了该研究。该干预措施是使用 Cook-Ed 模型来规划、实施和评估烹饪计划而开发的,其理论基础是社会学习理论和体验式学习理论。干预内容是在与研究团队、厨师和儿童共同创造的过程中开发的。所开发的食谱所需的基本发展技能经过评估,以确保其适合儿童的年龄。儿童在干预前后完成了测量,包括感知烹饪能力。还收集了过程评估。干预后,感知烹饪能力显著提高(P < 0.05),干预组和对照组之间存在显著差异(P < 0.001)。此外,过程评估发现该干预措施具有高度的保真度和剂量,并且得到了非常积极的评价。“像老板一样烹饪”儿童烹饪营是一种针对弱势群体(例如儿童)的有效多学科共同创造干预措施,该干预措施以模型为指导,以理论为基础。内容的开发确保了其适合儿童的年龄和能力。这种方法可以作为未来儿童烹饪干预的模板。