Art on a Plate: A Pilot Evaluation of an International Initiative Designed to Promote Consumption of Fruits and Vegetables by Children.

Abstract:

OBJECTIVE:To evaluate the 2016 International Chefs Day cooking workshops Art on a Plate. DESIGN:Nonexperimental pretest-posttest design SETTING: Art on a Plate workshops with children from 14 countries in Asia, America, and Europe. PARTICIPANTS:A total of 433 workshop participants aged 4-14 years (mean age, 8.6 years). INTERVENTION:Instructed by a chef, children in the workshops created a self-chosen design on their plate with a spinach-fruit salad. MAIN OUTCOME MEASURES:Before and after the workshop, a questionnaire assessing liking and willingness to eat or taste; hunger was assessed using the Teddy the Bear method and emotions were assessed using the Self-assessment Manikin. The event coordinator evaluated salad intake. ANALYSIS:Linear and generalized linear (logit) mixed models were used to test statistical differences before and after the workshop. RESULTS:The workshop resulted in a small increase in liking (n = 409; P = .02) and person control (n = 375; P < .001) and a decrease in hunger (n = 379; P < .001). A total of 30% of children increased their liking scores, 18% decreased them, and 52% did not change them. Significant associations of liking and change in liking with salad intake were in the expected direction. CONCLUSION AND IMPLICATIONS:This study showed the positive effect of a cooking workshop on children's salad liking across a selection of countries worldwide. Further research and novel methods are needed to evaluate the long-term effectiveness of cooking activities in real-life settings across countries.

journal_name

J Nutr Educ Behav

authors

van der Horst K,Mathias KC,Prieto Patron A,Allirot X

doi

10.1016/j.jneb.2019.03.009

subject

Has Abstract

pub_date

2019-09-01 00:00:00

pages

919-925.e1

issue

8

eissn

1499-4046

issn

1878-2620

pii

S1499-4046(19)30140-X

journal_volume

51

pub_type

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