Life Sciences Commons^™

Associations Of Cooking Self-Efficacy And Frequency Of Icook-4h Youth Participants With Dietary Quality And Bmi At Baseline, Amber Donaldson Ford

Masters Theses

Background: With increased obesity has come increased ready-made and fast food consumption and decreased homemade food consumption. Previous studies have shown associations between cooking self-efficacy (SE) and cooking frequency (CF) with dietary quality and weight status. Cooking interventions have shown positive associations with dietary outcomes, such as increased fruit and vegetable intake and decreased fast food consumption. There is still much unknown about SE and CF, especially among youth.

Objective: The objective of this project was to determine baseline SE and CF and the associations with dietary quality and body mass index (BMI) of youth enrolled in iCook 4-H.

Methods: …

Stability Of Whole Wheat Flour, Rolled Oats, And Brown Rice During Long-Term Storage And Preparation, Victoria Elizabeth Scott

Theses and Dissertations

Whole grains are an increasingly popular health food in America. However, shelf life of whole grains is compromised due to the presence of lipoxygenases in the bran and germ, which lead to rancidity and generation of oxidative byproducts. These byproducts reduce sensory quality and may have a degradative effect on vitamins in whole grain products. The purpose of this study was to determine the degree of lipid and vitamin degradation during long-term storage of three whole grains: whole wheat flour, brown rice, and rolled oats. We also examined vitamin loss after cooking to determine if oxidative byproducts had an effect …

Development And Implementation Of The Generations Eating Together Through Cooking (G.E.T.T. Cooking) Curriculum And Its Effects On An Inter-Generational Population: A Pilot Study, Elizabeth Ramirez

All Dissertations

The obesity epidemic continues to be a problem both in the US and worldwide. A number of factors have been attributed including: frequency of fast-food consumption, increased portion sizes, increased consumption of sugar-sweetened beverages, increased sedentary lifestyles, lack of nutrition knowledge, and lack of cooking skills. Nutrition intervention programs continue to be created providing innovative and creative ways of educating the public with pertinent knowledge and skills necessary for improving healthful behaviors; however, few programs focus on cooking skill development within a familial environment. The Generations Eating Together Through Cooking (G.E.T.T. Cooking) program was created by the lead researcher as …

Defining Food Agency: An Ethnographic Exploration Of Home And Student Cooks In The Northeast, Maria Carabello

Graduate College Dissertations and Theses

According to popular and academic sources, home cooking is in decline. Nutrition and public health scholars concern that a loss of cooking abilities may diminish individuals' control over their food choices, thus contributing to poor health outcomes. Yet, there are still many unanswered questions. What skills, strategies, and knowledge sets are required to cook a meal on any given occasion? What capacity separates those who cook with ease from those who struggle to incorporate cooking into their daily routines? I propose that this difference is determined by an individual's capacity to employ a range of cognitive and technical skills related …

Igrow: Developing A Curriculum To Increase Gardening Skills, Culinary Competence, And Family Meal Time In Youth And Their Caregiver, Jade Alana White

Graduate Theses, Dissertations, and Problem Reports

Objective: To develop a curriculum using evidence based programs to increase gardening skills, cooking competence, and family mealtime for youth (pre and early adolescent years) and their caregiver (dyad pair) using community-based participatory research.

Methods:

Using the Social Cognitive Theory, an inter-disciplinary team (N=3) including child development, nutrition and horticulture expertise: a curriculum was developed by integrating evidence-based curricula from iCook 4-H, Junior Masters Gardener curriculum Health and Nutrition from the Garden and Essential Elements of 4-H Youth Development Programs, with additional resources from USDA’s My Plate, and garden-based recipes. The community based participatory research approach and process was utilized …