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A cooking intervention increased food literacy of students who frequently used the campus food pantry: A Pilot Program.
- Source :
-
Journal of American College Health . Apr2024, p1-4. 4p. 1 Chart. - Publication Year :
- 2024
-
Abstract
- AbstractObjectivesParticipants and methodsResultsConclusionsStudents who obtain food from a campus food pantry may benefit from participating in a nutrition/cooking intervention.Twenty-seven students 18–30 years of age attending a university in the southeastern US participated in the IRB approved study. One 2-hour class was offered each week for four weeks in the on-campus cooking laboratory. Subjects indicated how often they cooked a dinner meal at home and completed the Eating and Food Literacy Behaviors Questionnaire (EFLBQ) before and after participating in the program.The total EFLBQ, Factor 1 (Health and Nutrition) and Factor 3 (Food Preparation) scores, and the frequency of cooking a dinner meal at home were all higher post-program (all <italic>p</italic> < 0.05).This pilot study suggests that an on-campus cooking program can increase the food literacy and frequency of cooking meals by university students who obtained items from the campus food pantry. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 07448481
- Database :
- Academic Search Index
- Journal :
- Journal of American College Health
- Publication Type :
- Academic Journal
- Accession number :
- 177213881
- Full Text :
- https://doi.org/10.1080/07448481.2024.2346339