Date of Award
Summer 8-16-2024
Level of Access Assigned by Author
Open-Access Thesis
Degree Name
Master of Science (MS)
Department
Food and Nutrition Sciences
Advisor
Jade McNamara
Second Committee Member
Mona Therrien-Genest
Third Committee Member
Yanyan Li
Abstract
Objective: The objective of this study was to develop and assess the feasibility, the acceptability, and the program outcomes of a culinary nutrition education pilot program that was created using community-based participatory research. Methods: Curriculum development was guided by community based participatory research (CBPR) and influenced by both the social cognitive theory (SCT) and experiential learning theory (ELT) and adapted based on two evidenced based programs: Cooking Matters and Culinary Bootcamp. Feasibility of the program was assessed using an expert review developed in Qualtrics. Experts in the fields of nutrition, college student health, and curriculum development were contacted to participate in an online expert review. The goal of this expert review was to gain feedback regarding the feasibility and clarity of lesson objectives. Program feasibility and skill improvement capability was assessed using a Likert scale between 0-10, with lower scores indicating low feasibility and skill improvement capability. Perceived skill change of participants was measured using a four-point scale (1= did not improve, 2= improved very little, 3= somewhat improved, 4= improved a lot). Participants completed post-class evaluations to determine whether lesson learning objectives were met, in addition to gaining curriculum feedback. Results: Experts were asked a series of questions about the program with answers on a Likert scale of zero to 10. Experts (N = 7) unanimously agreed that lesson objectives were clear and adequately addressed in all four lessons, with the majority of experts supporting the feasibility of the curriculum (8.96+/- 0.87). When asked about the ability of the program to improve diet quality of college students, the average score was 8.37 +/- 2.08. Experts felt that the program could improve cooking skills of college students (9.34 +/- 0.73) and could improve self-efficacy of college students (9.48 +/- 0.85). In addition, experts scored the ability of the program to improve the cooking self-efficacy of college students at a mean score of 8.43 +/- 1.52. On average, experts scored their confidence in teaching the program as 8.5+/- 1.57. From the students’ perspective, 68.8% reported that their basic cooking skills improved, 79.3% reported that their budgeting skills improved, 84.8% reported that their knowledge related to nutrition and mental health improved, and 75.8% stated that their meal preparation skills improved. Ninety percent or more of participants met the lesson learning objectives. Discussion: Overall, experts found the College Cooking Connection curriculum to be valuable, organized, and clear. The majority of experts found the curriculum to be feasible and program objectives to be well-defined. Participant data also supported lesson clarity with 90% or more of participants meeting the learning objectives, and majority of participants reporting a perceived increase in skills and knowledge. The clarity of the program and success in meeting lesson objectives of participants could be attributed to the adaptation of evidenced-based programming, use of theory, and incorporation of CBPR methodologies. Conclusion: Health programs have targeted college students’ diet quality and cooking self-efficacy, but no existing programs have utilized adapted evidenced-based curricula, CBPR, behavioral theories, and expert content revision. Existing programs also neglect to evaluate lesson learning objectives and perceived skill change of participants. It was hypothesized that developing a culinary and nutrition program using CBPR, behavioral theories, and adapted evidenced-based curricula would result in a feasible and acceptable program, and an increase in nutrition and cooking knowledge and self-efficacy in college undergraduates. This hypothesis was supported, with the majority of experts reporting favorable feedback and participants meeting the learning objectives and reporting a perceived increase in skills and knowledge.
Recommended Citation
Winn, Caitlyn, "Developing a Culinary and Nutrition Curriculum to Improve Diet Quality and Self-efficacy of College Students: the College Connection" (2024). Electronic Theses and Dissertations. 4086.
https://digitalcommons.library.umaine.edu/etd/4086