Good Grubbin': Impact of a TV Cooking Show for College Students Living off Campus

Autor/inn/en	Clifford, Dawn; Anderson, Jennifer; Auld, Garry; Champ, Joseph
Titel	Good Grubbin': Impact of a TV Cooking Show for College Students Living off Campus
Quelle	In: Journal of Nutrition Education and Behavior, 41 (2009) 3, S.194-200 (7 Seiten)Infoseite zur Zeitschrift PDF als Volltext Verfügbarkeit
Sprache	englisch
Dokumenttyp	gedruckt; online; Zeitschriftenaufsatz
ISSN	1499-4046
DOI	10.1016/j.jneb.2008.01.006
Schlagwörter	Television; Cooking Instruction; Mass Media Effects; College Students; Control Groups; Self Efficacy; Student Attitudes; Health Behavior; Motivation; Barriers; Eating Habits; Nutrition + Suchen Sie Ihr Suchwort? Fernsehen; Fernsehtechnik; Collegestudent; Self-efficacy; Selbstwirksamkeit; Schülerverhalten; Health behaviour; Gesundheitsverhalten; psychologische; Motivation (psychologisch); Ernährungsgewohnheit; Essgewohnheit; Ernährung
Abstract	Objective: To determine if a series of 4 15-minute, theory-driven (Social Cognitive Theory) cooking programs aimed at college students living off campus improved cooking self-efficacy, knowledge, attitudes, and behaviors regarding fruit and vegetable intake. Design: A randomized controlled trial with pre-, post- and follow-up tests. Setting: University campus. Participants: Students (n = 101) from upper-level nonhealth courses (n = 37 male and n = 94 living off campus). Intervention: The intervention group (n = 50) watched 4 weekly episodes of the cooking show, "Good Grubbin'." The control group (n = 51) watched 4 weekly episodes on sleep disorders. Main Outcome Measures: Demographic information; knowledge, self-efficacy, motivations, barriers of eating fruits and vegetables; self-efficacy, motivations, barriers and behaviors of cooking; fruit and vegetable intake food frequency questionnaire. Analysis: Repeated-measure analysis of variance and chi-square analyses were used to compare outcome variables. Results: There were significant improvements in knowledge of fruit and vegetable recommendations in the intervention group compared to the control group postintervention and at 4-month follow-up (P less than 0.05). There were no significant changes in fruit and vegetable motivators, barriers, self-efficacy or intake. Conclusions and Implications: A television show on nutrition and cooking may be influential in changing students' knowledge, but it seems to have little impact on dietary behaviors. With a recent increase in popularity of cooking shows, future research should investigate the impact an extended cooking and nutrition show series might have on young adult viewers. (As Provided).
Anmerkungen	Elsevier. 6277 Sea Harbor Drive, Orlando, FL 32887-4800. Tel: 877-839-7126; Tel: 407-345-4020; Fax: 407-363-1354; e-mail: usjcs@elsevier.com; Web site: http://www.elsevier.com
Erfasst von	ERIC (Education Resources Information Center), Washington, DC
Update	2017/4/10