https://ogma.newcastle.edu.au/vital/access/ /manager/Index en-au 5 https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:51408 Wed 15 May 2024 09:42:31 AEST ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:44369 Wed 12 Oct 2022 10:17:24 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:52452 Wed 11 Oct 2023 15:01:49 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:56295 Wed 04 Sep 2024 11:37:51 AEST ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:34736 Thu 28 Nov 2019 12:29:48 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:50525 51 years). Design: This scoping review followed the PRISMA-ScR guidelines recommended for reporting and conducting a scoping review. Methods: Five databases were searched of relevant papers published to May 2022 using a structured search strategy. Inclusion criteria included: older adults (≥ 51 years), intervention had both an interactive culinary element and nutrition education and reported dietary outcome. Titles and abstracts were screened by two reviewers, followed by full-text retrieval. Data were charted regarding the characteristics of the program and outcomes assessed. Results: A total of 39 articles met the full inclusion criteria. The majority of these studies (n= 23) were inclusive of a range of age groups where older adults were the majority but did not target older adults exclusively. There were large variations in the design of the programs such as the number of classes (1 to 20), duration of programs (2 weeks to 2 years), session topics, and whether a theoretical model was used or not and which model. All programs were face-to-face (n= 39) with only two programs including alternatives or additional delivery approaches beside face-to-face settings. The most common outcomes assessed were dietary behaviour, dietary intake and anthropometrics. Conclusion: Culinary nutrition education programs provide an environment to improve dietary habits and health literacy of older adults. However, our review found that only a small number of programs were intentionally designed for older adults. This review provides a summary to inform researchers and policy makers on current culinary nutrition education programs for older adults. It also recommends providing face-to-face alternatives that will be accessible to a wider group of older adults with fewer restrictions.]]> Thu 27 Jul 2023 15:44:38 AEST ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:44867 Mon 24 Oct 2022 11:10:08 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:32809 Mon 23 Sep 2019 13:39:40 AEST ]]> 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 ]]> 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 ]]>