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Cited by 105

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Development of Psychosocial Scales for Evaluating the Impact of a Culinary Nutrition Education Program on Cooking and Healthful Eating

Condrasky, Margaret D., Williams, Joel E., Catalano, Patricia Michaud, Griffin, Sara F.·2011·Journal of Nutrition Education and Behavior
DOI 10.1016/j.jneb.2010.09.013
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Crossref · 10.1016/j.jneb.2010.09.013

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Research works printed but not linked: 20

  1. Fruit and vegetable consumption among adults—United States, 2005. MMWR Morb Mortal Wkly Rep. 2007;56:213-217. http://www.cdc.gov/mmwr/preview/mmwrhtml/mm5610a2.htm. Accessed December 10, 2010.
  2. Contento, 2002, Review and analysis of evaluation measures used in nutrition education intervention research, J Nutr Educ Behav, 34, 2, 10.1016/S1499-4046(06)60220-0 · DOI
  3. Short, 2003, Domestic cooking skills-what are they?, J Home Econ Inst Australia, 10, 13
  4. Levy, 2004, Cooking classes outperform cooking demonstrations for college sophomores, J Nutr Educ Behav, 36, 197, 10.1016/S1499-4046(06)60234-0 · DOI
  5. Byrd-Bredbenner, 2005, Food preparation knowledge and confidence of young adults, J Nutr Recipe Menu Dev, 3, 37, 10.1300/J071v03n03_04 · DOI
  6. Caraher, 1999, The state of cooking in England: the relationship of cooking skills to food choice, Br Food J, 101, 590, 10.1108/00070709910288289 · DOI
  7. Condrasky, 2006, The influence of Cooking with a Chef on home meal planning and preparation practices of parents/caregivers of preschool children, J Nutr Educ Behav, 38, 324, 10.1016/j.jneb.2006.04.005 · DOI
  8. Condrasky, 2006, Cooking with a Chef, Journal of Extension
  9. Byrd-Bredbenner, 2004, Food preparation knowledge and attitudes of young adults: implications for nutrition practice, Top Clin Nutr, 19, 154, 10.1097/00008486-200404000-00009 · DOI
  10. Jabs, 2006, Time scarcity and food choices: an overview, Appetite, 47, 196, 10.1016/j.appet.2006.02.014 · DOI
  11. Hyland, 2006, Nutrition-related health promotion through an after-school project: the responses of children and their families, Soc Sci Med, 62, 758, 10.1016/j.socscimed.2005.06.032 · DOI
  12. Condrasky, 2010, Cooking with a Chef: a formative evaluation of the Cooking with a Chef program, Journal of Extension, 48, 10.34068/joe.48.02.01 · DOI
  13. Block, 2000, A rapid food screener to assess fat and fruit and vegetable intake, Am J Prev Med, 18, 284, 10.1016/S0749-3797(00)00119-7 · DOI · Paper page
  14. Condrasky, 2009, Application of the process evaluation model to the Cooking with a Chef Program, Top Clin Nutr, 24, 152, 10.1097/TIN.0b013e3181a6b9a6 · DOI
  15. Condrasky, 2007, Culinary nutrition education model increases cooking at home, J Am Diet Assoc, 107, A11, 10.1016/j.jada.2007.05.042 · DOI
  16. Wrieden, 2007, The impact of a community-based food skills intervention on cooking confidence, food preparation methods and dietary choices - an exploratory trial, Public Health Nutr, 10, 203, 10.1017/S1368980007246658 · DOI
  17. Bere, 2005, Changes in accessibility and preferences predict children’s future fruit and vegetable intake, Int J Behav Nutr Phys Act, 2, 15, 10.1186/1479-5868-2-15 · DOI
  18. Schnoll, 2001, Self-regulation training enhances dietary self-efficacy and dietary fiber consumption (statistical data included), J Am Diet Assoc., 101, 1006, 10.1016/S0002-8223(01)00249-8 · DOI
  19. Lewis, 1989, Examination of specific nutrition-health behaviors using a social cognitive model, J Am Diet Assoc., 89, 194, 10.1016/S0002-8223(21)02096-4 · DOI
  20. Brown, 2005, Cooking classes increase fruit and vegetable intake and good safety behaviors in youth and adults, J Nutr Educ Behav, 37, 104, 10.1016/S1499-4046(06)60027-4 · DOI

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Metadata

Authors
Condrasky, M. D., Williams, J. E., Catalano, P. M., & Griffin, S. F.
Venue
Journal of Nutrition Education and Behavior
Publisher
Elsevier BV
Published
2011-11
Volume
43
Issue
6
Pages
511-516
ISSN
1499-4046
DOI
10.1016/j.jneb.2010.09.013
Cited by
105
References
0
Language
en
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)

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