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Effectiveness of a School-Based Culinary Programme on 9- and 10-Year-Old Children’s Food Literacy and Vegetable, Fruit, and Breakfast Consumption
School-based culinary courses may increase children’s food literacy and improve their eating behaviours. This study assessed the impact of a school-based culinary programme on 9- and 10-year-old students’ food literacy and vegetable, fruit, and breakfast consumption. This cluster quasi-experimental...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10057530/ https://www.ncbi.nlm.nih.gov/pubmed/36986250 http://dx.doi.org/10.3390/nu15061520 |
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author | Labbé, Charlotte Ward Chiasson, Stephanie Dupuis, Jérémie B. Johnson, Claire |
author_facet | Labbé, Charlotte Ward Chiasson, Stephanie Dupuis, Jérémie B. Johnson, Claire |
author_sort | Labbé, Charlotte |
collection | PubMed |
description | School-based culinary courses may increase children’s food literacy and improve their eating behaviours. This study assessed the impact of a school-based culinary programme on 9- and 10-year-old students’ food literacy and vegetable, fruit, and breakfast consumption. This cluster quasi-experimental trial compared 88 grade 4 and 5 students who participated in the Apprenti en Action programme to 82 students who did not. Students’ food literacy and eating behaviours were assessed with a self-administered questionnaire. The programme’s impact on vegetable and fruit consumption, cooking skills, food skills, and food knowledge was measured using MANOVA, and the odds of eating breakfast at least five times per week were assessed with logistic regression. Students who participated in the programme reported a greater increase in their cooking skills (p = 0.013) and food knowledge (p = 0.028) than students in the control group. No effect was found on food skills and vegetables, fruit, and breakfast consumption (p-values > 0.05). Boys improved their cooking skills (p = 0.025) and food knowledge (p = 0.022), but girls did not. The programme improved students’ cooking skills and food knowledge, especially among boys; however, modifications are needed to improve students’ food skills and eating behaviours. |
format | Online Article Text |
id | pubmed-10057530 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-100575302023-03-30 Effectiveness of a School-Based Culinary Programme on 9- and 10-Year-Old Children’s Food Literacy and Vegetable, Fruit, and Breakfast Consumption Labbé, Charlotte Ward Chiasson, Stephanie Dupuis, Jérémie B. Johnson, Claire Nutrients Article School-based culinary courses may increase children’s food literacy and improve their eating behaviours. This study assessed the impact of a school-based culinary programme on 9- and 10-year-old students’ food literacy and vegetable, fruit, and breakfast consumption. This cluster quasi-experimental trial compared 88 grade 4 and 5 students who participated in the Apprenti en Action programme to 82 students who did not. Students’ food literacy and eating behaviours were assessed with a self-administered questionnaire. The programme’s impact on vegetable and fruit consumption, cooking skills, food skills, and food knowledge was measured using MANOVA, and the odds of eating breakfast at least five times per week were assessed with logistic regression. Students who participated in the programme reported a greater increase in their cooking skills (p = 0.013) and food knowledge (p = 0.028) than students in the control group. No effect was found on food skills and vegetables, fruit, and breakfast consumption (p-values > 0.05). Boys improved their cooking skills (p = 0.025) and food knowledge (p = 0.022), but girls did not. The programme improved students’ cooking skills and food knowledge, especially among boys; however, modifications are needed to improve students’ food skills and eating behaviours. MDPI 2023-03-21 /pmc/articles/PMC10057530/ /pubmed/36986250 http://dx.doi.org/10.3390/nu15061520 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Labbé, Charlotte Ward Chiasson, Stephanie Dupuis, Jérémie B. Johnson, Claire Effectiveness of a School-Based Culinary Programme on 9- and 10-Year-Old Children’s Food Literacy and Vegetable, Fruit, and Breakfast Consumption |
title | Effectiveness of a School-Based Culinary Programme on 9- and 10-Year-Old Children’s Food Literacy and Vegetable, Fruit, and Breakfast Consumption |
title_full | Effectiveness of a School-Based Culinary Programme on 9- and 10-Year-Old Children’s Food Literacy and Vegetable, Fruit, and Breakfast Consumption |
title_fullStr | Effectiveness of a School-Based Culinary Programme on 9- and 10-Year-Old Children’s Food Literacy and Vegetable, Fruit, and Breakfast Consumption |
title_full_unstemmed | Effectiveness of a School-Based Culinary Programme on 9- and 10-Year-Old Children’s Food Literacy and Vegetable, Fruit, and Breakfast Consumption |
title_short | Effectiveness of a School-Based Culinary Programme on 9- and 10-Year-Old Children’s Food Literacy and Vegetable, Fruit, and Breakfast Consumption |
title_sort | effectiveness of a school-based culinary programme on 9- and 10-year-old children’s food literacy and vegetable, fruit, and breakfast consumption |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10057530/ https://www.ncbi.nlm.nih.gov/pubmed/36986250 http://dx.doi.org/10.3390/nu15061520 |
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