https://ogma.newcastle.edu.au/vital/access/ /manager/Index ${session.getAttribute("locale")} 5 Guidelines for designing age-appropriate cooking interventions for children: The development of evidence-based cooking skill recommendations for children, using a multidisciplinary approach https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:44369 Wed 12 Oct 2022 10:17:24 AEDT ]]> Cook-EdTM: a model for planning, implementing and evaluating cooking programs to improve diet and health https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:38913 TM”) model, using the PRECEDE-PROCEED model as the underlying Cook-EdTM framework. A review of the food and cooking skills education literature informed the content of the Cook-EdTM model. Cook-EdTM was critiqued by experts in consumer behaviour, cooking and nutrition education research and education until consensus on model content and format was reached. Cook-EdTM leads cooking program developers through eight distinct stages, engaging key stakeholders in a co-design process from the outset to tailor programs to address the need of individuals and inform the development of program content, program delivery, and evaluation. A Cook-EdTM scenario applied in practice is described. The proposed Cook-EdTM model has potential to be adapted for use in domestic cooking education programs delivered in clinical, community, school or research settings. Further research will establish Cook-EdTM’s utility in enhancing program development and in improving food and cooking skills, dietary patterns and health outcomes.]]> Wed 02 Mar 2022 14:40:13 AEDT ]]> Position paper on the need for portion-size education and a standardised unit of measurement https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:29487 Thu 17 Feb 2022 09:31:29 AEDT ]]> Food agency in the united states: Associations with cooking behavior and dietary intake https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:44867 Mon 24 Oct 2022 11:10:08 AEDT ]]> The impact of nutrition and health claims on consumer perceptions and portion size selection: results from a nationally representative survey https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:32485 Mon 23 Sep 2019 11:47:03 AEST ]]> Diet quality is more strongly related to food skills rather than cooking skills confidence: results from a national cross-sectional survey https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:39176 P <.05. Results: Older respondents and females reported higher levels of both cooking and food skills confidence compared to younger and male participants, all P <.001. Cooking and food skills confidence scores were highly correlated (r =.70, P <.001), but weakly correlated with ARFS (r =.22, P <.001; r =.31, P <.001, respectively). Participants with higher diet quality scores had greater cooking and food skills confidence and they consumed less takeaway food (P <.001 and P =.006, respectively). Sixteen percent of the variance in ARFS was accounted for, with age, sex, food creativity and food skills confidence contributing the most variability. Conclusions: Strategies to improve food skills confidence could potentially enhance diet quality and variety to a greater degree than focusing on cooking skills alone. However, development of both skills sets should be encouraged within education programs and targeted to differing aspects of diet quality. Tailoring interventions to specific population groups with low confidence in their skills, including younger adults and males, may facilitate individuals in making healthy food choices.]]> Mon 23 May 2022 14:54:04 AEST ]]> CooC11 and CooC7: the development and validation of age appropriate children’s perceived cooking competence measures https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:43424  0.9) and good internal consistency (Cronbach’s Alphas > 0.7). Both measures showed initial discriminant validity, with significant differences (P< 0.001) between those who reported assisting their parents with dinner preparation and those who did not. Additionally, CooC11 was significantly correlated with an adult cooking measure and had a significant responsiveness to change (P< 0.01). Conclusions: The CooC11 and CooC7 are the first validated age-appropriate measures for assessing children’s perceived Cooking Competence for ages 8–12 and 6–7 years respectively. They can be used to evaluate the efficacy of children’s cooking intervention studies or school nutrition education programmes.]]> Mon 19 Sep 2022 08:39:07 AEST ]]> The effects of nutrition and health claims on the nutrient composition of single and subsequent meal servings https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:47384 Mon 16 Jan 2023 15:24:31 AEDT ]]> Development of the Cook-EdTM Matrix to Guide Food and Cooking Skill Selection in Culinary Education Programs That Target Diet Quality and Health https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:45412 Fri 28 Oct 2022 12:25:59 AEDT ]]> Impact of preconception, pregnancy, and postpartum culinary nutrition education interventions: A systematic review https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:47282 Fri 13 Jan 2023 10:24:46 AEDT ]]> Are the claims to blame? A qualitative study to understand the effects of nutrition and health claims on perceptions and consumption of food https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:36778 Fri 03 Jul 2020 17:08:42 AEST ]]>