11 pages, Research suggests participating in youth hands-on cooking programs, like those offered by Extension and 4-H, can improve nutrition behaviors and reduce the risk for obesity. We surveyed [STATE] Extension professionals (n = 127) to explore factors (e.g., employee characteristics, resources, county demographics) related to offering youth hands-on cooking programs and curricula used. Over 2/3 of participants offer programs and reported creating their own curriculum. More years of experience, having received Extension Specialist training, and increased confidence were positively related to offering these programs. Results suggest training could increase confidence and program implementation and standard curricula may be needed.
Evans, James F. (author), Shih, Win-Yuan (author), and Office of Agricultural Communications and Education, University of Illinois, Urbana-Champaign, IL
Format:
Journal article
Publication Date:
1991
Published:
USA
Location:
Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 87 Document Number: C05927
