TY - JOUR
T1 - Comparison of 2 cooking education strategies for adults
T2 - The recipe and pantry methods
AU - Reinhardt Howarth, Erica L.
AU - Cason, Katherine L.
AU - Condrasky, Margaret D.
PY - 2009/1/1
Y1 - 2009/1/1
N2 - Many nutrition education programs include a hands-on food preparation aspect, where participants are given a recipe to prepare a food item. This project examined the effectiveness of the traditional recipe versus a pantry method, whereby participants create, prepare, and share a meal on the basis of food found in a pantry. Three groups received the recipe method, and 3 received the pantry method. Pre- and postsurveys and postintervention focus groups were conducted. The majority of participants preferred the pantry method. Reasons included learning from peers, a more realistic scenario, a greater number of foods to experience and taste, and appreciation for the cooking talents of other participants.
AB - Many nutrition education programs include a hands-on food preparation aspect, where participants are given a recipe to prepare a food item. This project examined the effectiveness of the traditional recipe versus a pantry method, whereby participants create, prepare, and share a meal on the basis of food found in a pantry. Three groups received the recipe method, and 3 received the pantry method. Pre- and postsurveys and postintervention focus groups were conducted. The majority of participants preferred the pantry method. Reasons included learning from peers, a more realistic scenario, a greater number of foods to experience and taste, and appreciation for the cooking talents of other participants.
UR - http://www.scopus.com/inward/record.url?scp=68549133385&partnerID=8YFLogxK
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U2 - 10.1097/TIN.0b013e318198969a
DO - 10.1097/TIN.0b013e318198969a
M3 - Article
AN - SCOPUS:68549133385
SN - 0883-5691
VL - 24
SP - 35
EP - 46
JO - Topics in Clinical Nutrition
JF - Topics in Clinical Nutrition
IS - 1
ER -