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