Parsons Kayla, Strout Kelley, Winn Caitlyn, Therrien-Genest Mona, Yerxa Kate, McNamara Jade
School of Food and Agriculture, University of Maine, Orono, ME 04469, USA.
School of Nursing, University of Maine, Orono, ME 04469, USA.
Int J Environ Res Public Health. 2024 Apr 16;21(4):487. doi: 10.3390/ijerph21040487.
Research suggests that success in improving undergraduates' diet quality can benefit from a multifaceted approach, incorporating nutrition education, mindful eating, and culinary skill-building. The current study aimed (1) to review the development of Master Chef, a mindful eating curriculum, and (2) assess its feasibility through an online expert review. Expert reviewers were recruited through an online mindful eating course. Survey questions included both Likert-style and open-ended questions. Quantitative survey data were analyzed using descriptive statistics. Two independent researchers coded qualitative data, which then underwent inductive thematic analysis. Reviewers (N = 7) were experts in the fields of nutrition, psychology, and mindful eating. Master Chef's overall feasibility was rated highly. The overall curriculum was perceived positively. However, it was recommended that the program include more mindfulness. Master Chef was identified as a feasible program for improving the health behaviors of college students. Pilot dissemination and analysis will be necessary to assess the program's effectiveness in supporting disease prevention among undergraduates.
研究表明，成功改善本科生的饮食质量可受益于多方面的方法，包括营养教育、正念饮食和烹饪技能培养。本研究旨在：（1）回顾正念饮食课程“大厨养成计划”的发展情况；（2）通过在线专家评审评估其可行性。通过在线正念饮食课程招募专家评审员。调查问卷包括李克特量表式问题和开放式问题。定量调查数据采用描述性统计进行分析。两名独立研究人员对定性数据进行编码，然后进行归纳主题分析。评审员（N = 7）为营养、心理学和正念饮食领域的专家。“大厨养成计划”的总体可行性得到高度评价。整个课程受到积极评价。然而，建议该计划纳入更多正念内容。“大厨养成计划”被确定为改善大学生健康行为的可行计划。有必要进行试点推广和分析，以评估该计划在支持本科生疾病预防方面的有效性。
