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Direct linkNovotny, Daniela; Urich, Stephanie Mitchell; Roberts, Hillary L. – American Journal of Health Education, 2023
Background: The consumption of fruits, vegetables, and whole grains (FVWG) has been associated with decreased risk of chronic disease, yet over 80% of U.S. adults do not meet dietary recommendations for FVWG. Purpose: This study explored the effectiveness of a teaching kitchen intervention upon consumption of FVWG and overall dietary patterns.…
Descriptors: Dietetics, Eating Habits, Program Effectiveness, Cooking Instruction
R. C. Asher; V. A. Shrewsbury; B. Innes; A. Fitzpatrick; S. Simmonds; V. Cross; A. Rose; E. Hinton; C. E. Collins – Journal of Applied Research in Intellectual Disabilities, 2024
Background: Culinary nutrition education can support improved diet-related health and wellbeing. This pre-post pilot study aimed to assess feasibility and acceptability of an eight-session culinary nutrition programme, the Food and Lifestyle Information Programme (FLIP), for adults with mild-to-moderate intellectual disability. A secondary aim was…
Descriptors: Foreign Countries, Mild Intellectual Disability, Nutrition, Moderate Intellectual Disability
Gordali, Maedeh; Bazhan, Marjan; Ghaffari, Mohtasham; Omidvar, Nasrin; Rashidkhani, Bahram – Health Education, 2021
Purpose: The purpose of this study is to determine how transtheoretical model (TTM) constructions change through nutrition education for fat intake modification among overweight and obese women living in Shazand city, Iran. Design/methodology/approach: A semi-experimental design with intervention and control groups (50 women in each group) was…
Descriptors: Nutrition Instruction, Program Effectiveness, Eating Habits, Obesity
Anderson, John D.; Newby, Rachel; Kehm, Rebecca; Barland, Patricia; Hearst, Mary O. – Health Education & Behavior, 2015
Objectives: Successful childhood obesity intervention models that build sustainable behavioral change are needed, particularly in low-income, ethnic minority communities disparately affected by this problem. Method: Families were referred to Taking Steps Together (TST) by their primary care provider if at least one child had a body mass index…
Descriptors: Community Programs, Family Programs, Obesity, Intervention
Lukas, Catherine V.; Cunningham-Sabo, Leslie – Journal of Nutrition Education and Behavior, 2011
Objective: Focus group (FG) interviews with students and adults were used to obtain a rich understanding of the "Cooking with Kids" classroom experience from the child and adult participant perspectives. Methods: FG topics included students' cooking experiences at school and home and perceptions of "Cooking with Kids". Verified transcripts of…
Descriptors: Curriculum Development, Student Attitudes, Focus Groups, Interviews
Nutrition Education and Support Program for Community-Dwelling Adults with Intellectual Disabilities
Humphries, Kathleen; Traci, Meg Ann; Seekins, Tom – Intellectual and Developmental Disabilities, 2008
To test the efficacy, acceptability, and appropriateness of a nutrition education and support program, 4 community-based group homes for adults with intellectual or developmental disabilities participated in a pilot intervention with extended baseline period and pre--post-test design. Adults (N = 32) with intellectual or developmental…
Descriptors: Intervention, Mental Retardation, Dietetics, Instructional Effectiveness
