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Article

Cook-EdTM: A Model for Planning, Implementing and Evaluating Cooking Programs to Improve Diet and Health

1
Priority Research Centre for Physical Activity and Nutrition, The University of Newcastle, Callaghan, NSW 2308, Australia
2
School of Health Sciences, Faculty of Health and Medicine, The University of Newcastle, Callaghan, NSW 2308, Australia
3
Department of Health Management and Policy and Department of Nutritional Sciences, University of Michigan School of Public Health, Ann Arbor, MI 48109, USA
4
Priority Research Centre for Health Behaviour, Faculty of Health and Medicine, The University of Newcastle, Callaghan, NSW 2308, Australia
5
School of Environmental and Life Science, Faculty of Science, The University of Newcastle, Callaghan, NSW 2308, Australia
6
Institute for Global Food Security, School of Biological Sciences, Queen’s University Belfast, Belfast BT9 5DL, UK
7
Challenge Community Services, Wickham, NSW 2293, Australia
*
Author to whom correspondence should be addressed.
Nutrients 2020, 12(7), 2011; https://doi.org/10.3390/nu12072011
Received: 15 June 2020 / Revised: 2 July 2020 / Accepted: 3 July 2020 / Published: 6 July 2020
(This article belongs to the Special Issue Food Preparation Behaviours, Diet and Health)
Domestic cooking education programs are typically designed to improve an individual’s food and cooking skills, although not necessarily diet quality. Currently, there are no comprehensive models to guide the planning, implementation and evaluation of domestic cooking education programs that focus on improving diet and health. Our aim was to address this through development of the Cooking Education (“Cook-EdTM”) model, using the PRECEDE-PROCEED model as the underlying Cook-EdTM framework. A review of the food and cooking skills education literature informed the content of the Cook-EdTM model. Cook-EdTM was critiqued by experts in consumer behaviour, cooking and nutrition education research and education until consensus on model content and format was reached. Cook-EdTM leads cooking program developers through eight distinct stages, engaging key stakeholders in a co-design process from the outset to tailor programs to address the need of individuals and inform the development of program content, program delivery, and evaluation. A Cook-EdTM scenario applied in practice is described. The proposed Cook-EdTM model has potential to be adapted for use in domestic cooking education programs delivered in clinical, community, school or research settings. Further research will establish Cook-EdTM’s utility in enhancing program development and in improving food and cooking skills, dietary patterns and health outcomes. View Full-Text
Keywords: cooking skills; food skills; cooking education; model; diet quality cooking skills; food skills; cooking education; model; diet quality
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MDPI and ACS Style

Asher, R.C.; Jakstas, T.; Wolfson, J.A.; Rose, A.J.; Bucher, T.; Lavelle, F.; Dean, M.; Duncanson, K.; Innes, B.; Burrows, T.; Collins, C.E.; Shrewsbury, V.A. Cook-EdTM: A Model for Planning, Implementing and Evaluating Cooking Programs to Improve Diet and Health. Nutrients 2020, 12, 2011. https://doi.org/10.3390/nu12072011

AMA Style

Asher RC, Jakstas T, Wolfson JA, Rose AJ, Bucher T, Lavelle F, Dean M, Duncanson K, Innes B, Burrows T, Collins CE, Shrewsbury VA. Cook-EdTM: A Model for Planning, Implementing and Evaluating Cooking Programs to Improve Diet and Health. Nutrients. 2020; 12(7):2011. https://doi.org/10.3390/nu12072011

Chicago/Turabian Style

Asher, Roberta C.; Jakstas, Tammie; Wolfson, Julia A.; Rose, Anna J.; Bucher, Tamara; Lavelle, Fiona; Dean, Moira; Duncanson, Kerith; Innes, Beth; Burrows, Tracy; Collins, Clare E.; Shrewsbury, Vanessa A. 2020. "Cook-EdTM: A Model for Planning, Implementing and Evaluating Cooking Programs to Improve Diet and Health" Nutrients 12, no. 7: 2011. https://doi.org/10.3390/nu12072011

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