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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Podrobná bibliografie
Vydáno v:	Journal of nutrition education and behavior Ročník 43; číslo 6; s. 517 - 524
Hlavní autoři:	Lukas, Catherine V., Cunningham-Sabo, Leslie
Médium:	Journal Article
Jazyk:	angličtina
Vydáno:	United States Elsevier Inc 01.11.2011 Elsevier Elsevier Limited
Témata:	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
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Popis
Shrnutí:	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.
Bibliografie:	SourceType-Scholarly Journals-1 ObjectType-Feature-1 content type line 14 ObjectType-Article-1 ObjectType-Feature-2 content type line 23
ISSN:	1499-4046 1878-2620 1878-2620 1708-8259
DOI:	10.1016/j.jneb.2011.05.009