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.
Karbasioun, Mostafa (author), Mulder, Martin (author), Biemans, Harm (author), and Association for International Agricultural and Extension Education (AIAEE).
Format:
Paper
Publication Date:
2006-05-14
Published:
Iran
Location:
Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 150 Document Number: C24188
Notes:
Retrieved June 17, 2006, Pages 321-332 in proceedings of the AIAEE conference in Clearwater Beach, Florida, May 14-17, 2006.