TY - JOUR
T1 - Impact of a school-based culinary nutrition education program on vegetable consumption behavior, intention, and personal factors among Korean second-graders
AU - Bai, Yeon
AU - Kim, Young Hee
AU - Han, Young Hee
AU - Hyun, Taisun
N1 - Publisher Copyright:
© 2018 The Korean Nutrition Society and the Korean Society of Community Nutrition.
PY - 2018/12
Y1 - 2018/12
N2 - BACKGROUND/OBJECTIVES: Veggiecation was developed to improve children’s vegetable consumption through classroom lecture and cooking activities. In this study, we explored potential determinants of vegetable consumption behavior and intention, and examined the impact of Veggiecation on vegetable consumption behavior, intention and personal factors among Korean children. SUBJECTS/METHODS: The 4-week Veggiecation program was implemented for second-graders in South Korea (35 children in the intervention group, 36 in the control group). We identified personal and environmental factors influencing vegetable consumption behavior and intention using multiple regression analyses. Consumption behavior, intention and, personal factors such as preference, attitude, and self-efficacy were compared between the groups before and after the intervention. RESULTS: Children’s vegetable consumption behavior was significantly correlated with personal, social-, and physical-environmental factors as well as intention. Among the variables, preference was the most influential factor on intention, and attitude and intention had great influence on the behavior. After the program, children in the intervention group demonstrated significant improvements in vegetable consumption, intention, attitude, preference, and self-efficacy compared with children in the control group. CONCLUSION: Veggiecation, a school-based culinary nutrition education program, improved vegetable consumption and intention, as well as preference, attitude, and self-efficacy, in second-graders. Veggiecation has great potential, as a global program, to increase children’s vegetable consumption. This program can be expanded through various channels, such as after-school programs or camps, to provide a positive impact for children.
AB - BACKGROUND/OBJECTIVES: Veggiecation was developed to improve children’s vegetable consumption through classroom lecture and cooking activities. In this study, we explored potential determinants of vegetable consumption behavior and intention, and examined the impact of Veggiecation on vegetable consumption behavior, intention and personal factors among Korean children. SUBJECTS/METHODS: The 4-week Veggiecation program was implemented for second-graders in South Korea (35 children in the intervention group, 36 in the control group). We identified personal and environmental factors influencing vegetable consumption behavior and intention using multiple regression analyses. Consumption behavior, intention and, personal factors such as preference, attitude, and self-efficacy were compared between the groups before and after the intervention. RESULTS: Children’s vegetable consumption behavior was significantly correlated with personal, social-, and physical-environmental factors as well as intention. Among the variables, preference was the most influential factor on intention, and attitude and intention had great influence on the behavior. After the program, children in the intervention group demonstrated significant improvements in vegetable consumption, intention, attitude, preference, and self-efficacy compared with children in the control group. CONCLUSION: Veggiecation, a school-based culinary nutrition education program, improved vegetable consumption and intention, as well as preference, attitude, and self-efficacy, in second-graders. Veggiecation has great potential, as a global program, to increase children’s vegetable consumption. This program can be expanded through various channels, such as after-school programs or camps, to provide a positive impact for children.
KW - Behavior
KW - Cooking
KW - Food preferences
KW - Students
KW - Vegetables
UR - http://www.scopus.com/inward/record.url?scp=85064972768&partnerID=8YFLogxK
U2 - 10.4162/nrp.2018.12.6.527
DO - 10.4162/nrp.2018.12.6.527
M3 - Article
AN - SCOPUS:85064972768
SN - 1976-1457
VL - 12
SP - 527
EP - 534
JO - Nutrition Research and Practice
JF - Nutrition Research and Practice
IS - 6
ER -