Qualitative Investigation of the Cooking with Kids Program: Focus Group Interviews with Fourth-Grade Students, Teachers, and Food Educators

Focus group (FG) interviews with students and adults were used to obtain a rich understanding of the Cooking with Kids classroom experience from the child and adult participant perspectives. FG topics included students' cooking experiences at school and home and perceptions of Cooking with Kids...

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Bibliographic Details
Published in:Journal of nutrition education and behavior Vol. 43; no. 6; pp. 517 - 524
Main Authors: Lukas, Catherine V., Cunningham-Sabo, Leslie
Format: Journal Article
Language:English
Published: United States Elsevier Inc 01.11.2011
Elsevier
Elsevier Limited
Subjects:
Adult
Adults
Child
Children & youth
Cooking
Cooking Instruction
Curriculum Development
Educational Change
Elementary School Students
Experiential Learning
Faculty
Female
Focus Groups
Food
food and nutrition programs
foods
Gastroenterology and Hepatology
Grade 4
Health Education
Health Education - methods
Health Promotion
Health Promotion - methods
home food preparation
Humans
Internal Medicine
Intervention
Interviews
Interviews as Topic
Male
methods
New Mexico
Nutrition
Nutrition Instruction
Program Effectiveness
Program Evaluation
qualitative analysis
Qualitative Research
Student Attitudes
Students
teachers
New Mexico
United States > US
nutrition
cooking
program evaluation
New Mexico
child
ISSN:1499-4046, 1878-2620, 1878-2620, 1708-8259
Online Access:Get full text
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Description
Summary:Focus group (FG) interviews with students and adults were used to obtain a rich understanding of the Cooking with Kids classroom experience from the child and adult participant perspectives. FG topics included students' cooking experiences at school and home and perceptions of Cooking with Kids. Verified transcripts of recorded interviews were entered into NVivo, coded for themes, and confirmed through intercoder reliability. Twenty-two FGs were conducted with fourth-grade students (n = 178), 3 FG with teachers (n = 17), and 1 FG with 5 Cooking with Kids food educators. Students in cooking interventions described positive experiences with curriculum integration into academic subjects and were more likely to consider classmates friends. FG revealed student perspectives to strengthen content and implementation of experiential foods programs. This study provides an example of how qualitative methods can add “student voice” to evaluation of school-based programs.
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ISSN:1499-4046
1878-2620
1878-2620
1708-8259
DOI:10.1016/j.jneb.2011.05.009