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 (pStaff Training The chefs and nutrition educators who taught a#39;Cooking with a Chefa#39; were trained with program leaders ... They also received the a#39;Facilitator Guidea#39; which contained all the information they were to present during the interventions, and received a copy of the a#39;Participant Manual. ... The design is adapted from the pretest-posttest control group design put forth by Stanley and Campbell.32 Twoanbsp;...
|Title||:||Cooking with a Chef: A Culinary Nutrition Intervention for College Aged Students|
|Publisher||:||ProQuest - 2009|