Adolescents with autism spectrum disorder are at increased risk of unhealthy eating behaviors and obesity. This study examined feasibility of a virtual implementation of Bringing Adolescent Learners with Autism Nutrition and Culinary Education, an 8-week nutrition intervention based on social cognitive theory that addresses autism spectrum…

Background: Culinary nutrition education can support improved diet-related health and wellbeing. This pre-post pilot study aimed to assess feasibility and acceptability of an eight-session culinary nutrition programme, the Food and Lifestyle Information Programme (FLIP), for adults with mild-to-moderate intellectual disability. A secondary aim was…

Background: Lack of nutrition knowledge, low preference for fruits and vegetables (F&V), and underdeveloped taste are recognized as modifiable influencers of children's F&V intake. Purpose: To assess the effectiveness of a behavior-and age-specific nutrition education intervention to improve nutrition knowledge and preference for F&V…

The purpose of this quasi-experimental study was to evaluate the effects of two farm-to-school programs, specifically the Field-to-Fork Multi-visit Program (N = 264) and the Field-to-Fork After-school Club (N = 56), on nutritional outcomes of elementary school students (third to fifth grade) from urban, diverse, and lower-income communities. Data…

We investigated effects of nutrition education provided to food pantry clients by trained volunteers. Specifically, we assessed effects on food security, nutrition practices, and food safety by examining the food pantry clients' intent to use beneficial kitchen practices and self-reported behavior following the education. Participants who engaged…

Effective newsletters have theory-based content and designs tailored to their readers and offer limited-cost community-level approaches to providing helpful, relevant, and engaging information. In accordance with this, we offer an example of a newsletter intervention that supported grandfamilies' physical wellness needs. Six issues of a brief…

Purpose: The purpose of this study is to determine how transtheoretical model (TTM) constructions change through nutrition education for fat intake modification among overweight and obese women living in Shazand city, Iran. Design/methodology/approach: A semi-experimental design with intervention and control groups (50 women in each group) was…

Self-care skills, especially food preparation skills, are essential for independence as young adults with autism spectrum disorder (ASD) transition to adulthood. This practice brief reviews the impact of a six-week course designed to teach cooking skills to college students with ASD. The goal was to increase confidence in cooking and frequency of…

In response to the growing necessity for considering the cultural and contextual needs of youth with disabilities in experimental studies, this study examines the effectiveness of an intervention package consisting of video prompting with a system of least prompts and reinforcement on Korean American adolescents with autism spectrum disorder.…

As higher education becomes more prominent and prevalent across the country and around the world, its presence influences many individuals in multiple different capacities. The emphasis placed on learning within this setting can be employed not only to improve mental attributes but also physical well-being. A majority of campuses are equipped with…

Educated and skilled women are active change agents. This paper focuses on informal hospitality education as a tool for social change and empowerment for severely marginalized Nepalese women. Studied over 18 months, a small group of women cooking for a boutique local and international tourist market in Kathmandu participated in cookery skills…

Objective: Many school-based health education programmes adopt a one-way, top-down communication approach that students tend to consider boring and ineffective. In contrast, this study tested a pilot school-based health education programme designed to engage students through the creation and production of health-related advertising. Design:…

The purpose of this study was to gather evidence from a CTE culinary arts program to determine if students perform better academically and are more engaged in the flipped classroom using digital technology, than a traditional classroom. The study included 24 participants in a postsecondary, CTE culinary arts program who were divided into two…

Purpose: The purpose of this paper is to evaluate the effect of an educational intervention to increase vegetable consumption by university students. Design/methodology/approach: This study is an open, parallel randomized controlled trial for 25 weeks. University students aged 18-24 years were divided into an intervention group (n=52) and a…

Super Star Chef is an experiential summer youth nutrition education and cooking program designed to enhance participants' nutrition knowledge, food preparation skills, cooking self-efficacy, and intention to eat more fruits and vegetables. In a program evaluation comprising a single-sample pretest-posttest design, participants' pretest and…