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Nutrients 2018, 10(5), 556; https://doi.org/10.3390/nu10050556

Pilot Testing of an Intensive Cooking Course for New Zealand Adolescents: The Create-Our-Own Kai Study

1
Department of Human Nutrition, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand
2
Sprout Cooking School and Health Studio, 89 Sir Donald Bradman Drive, Hilton, South Australia 5033
*
Author to whom correspondence should be addressed.
Received: 20 March 2018 / Revised: 19 April 2018 / Accepted: 27 April 2018 / Published: 30 April 2018
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Abstract

The role of cooking on health and wellbeing is a recent area of scientific interest. In order to investigate this role, a cooking program that is suitable for each target population is needed e.g., a program designed for American or Australian children might not be appropriate for teenagers in New Zealand. As there was no similar previously evaluated program already available, the study’s purpose was to test an intensive cooking intervention on cooking confidence and knowledge amongst a group of adolescents from Dunedin, New Zealand, and to assess its acceptability to participants. This five-day program comprised interactive cooking sessions and informal nutrition education and ran from 9 a.m. to 3:30 p.m., Monday to Friday during school holidays. Participants completed questionnaires on cooking skills and confidence at baseline and the end of intervention and took part in a group interview, which aimed to investigate the acceptability and outcome of the program. Twenty-one participants aged between 12 and 16 years old completed the program. At the end of the program, significant increases were seen in both skills and confidence levels, and feedback from the group interview indicated that the participants enjoyed the program and that it provided additional results other than those that were cooking related. View Full-Text
Keywords: adolescents; cooking; diet; self-efficacy adolescents; cooking; diet; self-efficacy
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).
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Black, K.; Thomson, C.; Chryssidis, T.; Finigan, R.; Hann, C.; Jackson, R.; Robinson, C.; Toldi, O.; Skidmore, P. Pilot Testing of an Intensive Cooking Course for New Zealand Adolescents: The Create-Our-Own Kai Study. Nutrients 2018, 10, 556.

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