Cooking with a Chef: A Culinary Nutrition Intervention for College Aged Students
From the comparison of the pre- and post-survey, both intervention groups significantly scored higher on the scales for Cooking Self-Efficacy (p=0.041), Cooking Techniques Self-Efficacy (p=0.012), Self-Efficacy for Fruits, Vegetables, and Seasonings (p=0.002), Knowledge of Cooking Terms and Techniques (pThese individuals were given a a#39;Participant Manuala#39; and underwent a training of all five lessons ... Research Design Two groups were exposed to the experimental treatment, a#39;Cooking with a Chef. ... The design is adapted from the pretest-posttest control group design put forth by Stanley and Campbell.32 Two researchanbsp;...
| Title | : | Cooking with a Chef: A Culinary Nutrition Intervention for College Aged Students |
| Author | : | Andrew Warmin |
| Publisher | : | ProQuest - 2009 |
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