Teaching healthy eating and cooking helps Polynesian and Pacific Islander participants make nutritious food choices (721.26)
نویسندگان
چکیده
منابع مشابه
Tempe, a nutritious and healthy food from Indonesia.
Tempe is a fermented soy bean product originally made by Central Javanese people through fermentation with Rhizopus species. Although there is evidence of earlier fermentation of soy, tempe had appeared in the Central Javanese food pattern in the 1700s. Through its extensive use in main meals and snacks, it has led to people in the Jakarta prectinct having the highest known soy intake in the wo...
متن کاملKey words: Cooking confidence, Fruit and vegetables, Healthy eating Short title: Ministry of Food cooking program evaluation
Objective: To evaluate the effectiveness of the Ministry of Food (MoF) cooking programme on self-reported food consumption and confidence within cooking. Design: A quantitative and qualitative evaluation of the MoF 8 week cooking course, using a pre-test/post-test study. Pre, post and 6 month follow-up quantitative outcomes were measured using self-administered questionnaires to record number o...
متن کاملThe Eating and Cooking Healthy (TEACH) Kitchen: A Research Protocol
BACKGROUND Diet-related chronic diseases, such as diabetes mellitus, hypertension, and hyperlipidemia have affected millions of individuals, resulting in disease-related complications and mortality. Strategies that may improve the outcome of chronic disease management include modification of lifestyle risk factors such as unhealthy diets. TEACH Kitchen is an experiential education program relat...
متن کاملFood choices in the presence of 'healthy' and 'unhealthy' eating partners.
Eating with others has been shown to influence the amount of food eaten in a meal or snack. We examined whether choosing food in the presence of another person who is choosing either predominantly low-energy-dense or high-energy-dense foods affects food choices. A between-subjects laboratory-based study was used. A group of 100 young females selected a lunch-time meal from a buffet consisting o...
متن کاملPromotion of physical activity and healthy food choices was hampered by competitiveness, lack of quality food, easy access to non-nutritious food, and time constraints.
Bauer KW, Yang YW, Austin SB. ‘‘How can we stay healthy when you’re throwing all of this in front of us?’’ Findings from focus groups and interviews in middle schools on environmental influences on nutrition and physical activity. Health Educ Behav 2004;31:34–46. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ....
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: The FASEB Journal
سال: 2014
ISSN: 0892-6638,1530-6860
DOI: 10.1096/fasebj.28.1_supplement.721.26