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Download full textSummer McVicker; Laura Paulsen; Anna Mlodzik; Allison Henry; Maren Wolff – Journal of Extension, 2024
Face-to-face cooking programs can positively impact food choices, fruit and vegetable intake, and cooking self-efficacy; however, little is known about virtual cooking programs. We studied the perceived acceptability of the virtual SWITCH Cooking School (SCS). Four monthly cooking classes were offered for each participating school. Classes…
Descriptors: Virtual Classrooms, Electronic Learning, Nutrition Instruction, Cooking Instruction
