Abstract：
OBJECTIVE:To identify the food skills deemed essential to include in skill-based healthful eating programs in secondary schools. METHODS:Fifty-one food experts including home economics educators, chefs, nutritionists and dietitians, community educators, homemakers, and young people were recruited by invitation, mail, and advertising. Data were obtained by interviewing these food experts over 3 months. RESULTS:The identification of food skills forms the preliminary data for the first study of 3 in the design of programs in secondary schools. The data were reviewed for emerging themes and were coded by applying content analysis procedures. CONCLUSIONS AND IMPLICATIONS:Food skills required for young people were described under 4 themes as the areas of expertise required for young people to live independently. Understanding these skills would support teachers in designing programs that would address behavioral capabilities to improve young people's food preparation and eating behaviors.
journal_name
J Nutr Educ Behavjournal_title
Journal of nutrition education and behaviorauthors
Fordyce-Voorham Sdoi
10.1016/j.jneb.2009.12.002subject
Has Abstractpub_date
2011-03-01 00:00:00pages
116-22issue
2eissn
1499-4046issn
1878-2620pii
S1499-4046(09)00447-3journal_volume
43pub_type
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journal_title：Journal of nutrition education and behavior
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journal_title：Journal of nutrition education and behavior
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journal_title：Journal of nutrition education and behavior
pub_type： 杂志文章
doi：10.1016/s1499-4046(06)60126-7
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journal_title：Journal of nutrition education and behavior
pub_type： 杂志文章,随机对照试验
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更新日期：2012-01-01 00:00:00
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journal_title：Journal of nutrition education and behavior
pub_type： 杂志文章
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更新日期：2019-06-01 00:00:00
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更新日期：2018-02-01 00:00:00
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journal_title：Journal of nutrition education and behavior
pub_type： 杂志文章
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更新日期：2013-03-01 00:00:00
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journal_title：Journal of nutrition education and behavior
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更新日期：2017-01-01 00:00:00
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journal_title：Journal of nutrition education and behavior
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journal_title：Journal of nutrition education and behavior
pub_type： 临床试验,杂志文章
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更新日期：2018-01-01 00:00:00
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journal_title：Journal of nutrition education and behavior
pub_type： 杂志文章
doi：10.1016/s1499-4046(06)60246-7
更新日期：2005-07-01 00:00:00
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journal_title：Journal of nutrition education and behavior
pub_type： 杂志文章
doi：10.1016/j.jneb.2013.03.016
更新日期：2013-11-01 00:00:00
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pub_type： 杂志文章,随机对照试验
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更新日期：2014-03-01 00:00:00
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更新日期：2005-01-01 00:00:00
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journal_title：Journal of nutrition education and behavior
pub_type： 杂志文章
doi：10.1016/j.jneb.2017.10.016
更新日期：2018-09-01 00:00:00
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journal_title：Journal of nutrition education and behavior
pub_type： 杂志文章
doi：10.1016/j.jneb.2011.03.006
更新日期：2012-03-01 00:00:00
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pub_type： 杂志文章
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更新日期：2020-12-11 00:00:00
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journal_title：Journal of nutrition education and behavior
pub_type： 杂志文章
doi：10.1016/s1499-4046(06)60103-6
更新日期：2002-09-01 00:00:00
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pub_type： 杂志文章,评审
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journal_title：Journal of nutrition education and behavior
pub_type： 杂志文章
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更新日期：2017-01-01 00:00:00
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更新日期：2004-05-01 00:00:00
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journal_title：Journal of nutrition education and behavior
pub_type： 杂志文章
doi：10.1016/j.jneb.2005.12.005
更新日期：2006-09-01 00:00:00
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journal_title：Journal of nutrition education and behavior
pub_type： 杂志文章,多中心研究
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更新日期：2014-11-01 00:00:00
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journal_title：Journal of nutrition education and behavior
pub_type： 杂志文章
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更新日期：2016-01-01 00:00:00
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journal_title：Journal of nutrition education and behavior
pub_type： 杂志文章,meta分析,评审
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更新日期：2014-11-01 00:00:00
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journal_title：Journal of nutrition education and behavior
pub_type： 杂志文章
doi：10.1016/j.jneb.2015.08.015
更新日期：2016-01-01 00:00:00
abstract：:This study describes and evaluates the process of implementing a social marketing food access intervention for food desert communities in rural California. A case study approach used mixed-methods data from nationwide market comparisons, environmental assessment, and community informants. Lessons learned demonstrate r...
journal_title：Journal of nutrition education and behavior
pub_type： 杂志文章
doi：10.1016/j.jneb.2016.10.017
更新日期：2017-02-01 00:00:00
abstract：OBJECTIVE:The purpose of this project was to develop and test whole-grain continuing education for school foodservice personnel. METHODS:A continuing education program was developed to address planning, purchasing, preparing, and serving whole-grain food in schools. Participants completed a pre-post questionnaire to a...
journal_title：Journal of nutrition education and behavior
pub_type： 杂志文章
doi：10.1016/j.jneb.2008.07.002
更新日期：2009-11-01 00:00:00
