Nutr Res Pract.  2018 Dec;12(6):527-534. 10.4162/nrp.2018.12.6.527.

Impact of a school-based culinary nutrition education program on vegetable consumption behavior, intention, and personal factors among Korean second-graders

• Bai Y
• Kim YH
• Han YH
• Hyun T

• KMID: 2448698
• DOI: http://doi.org/10.4162/nrp.2018.12.6.527

Abstract

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.
MATERIALS/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.

Keyword

Cooking; students; vegetables; food preferences; behavior

MeSH Terms

Child
Cooking
Education*
Food Preferences
Humans
Intention*
Korea
Vegetables*

Reference

1. Brown JE, Isaacs JS, Krinke B, Lechtenberg E, Murtaugh MA, Sharbaugh C, Splett PL, Stang J, Wooldridge NH. Nutrition through the Life Cycle. 4th ed. Belmont (CA): Wadsworth;2011.

2. Delgado-Noguera M, Tort S, Martínez-Zapata MJ, Bonfill X. Primary school interventions to promote fruit and vegetable consumption: a systematic review and meta-analysis. Prev Med. 2011; 53:3–9.

3. Evans CE, Christian MS, Cleghorn CL, Greenwood DC, Cade JE. Systematic review and meta-analysis of school-based interventions to improve daily fruit and vegetable intake in children aged 5 to 12 y. Am J Clin Nutr. 2012; 96:889–901.

4. Ganann R, Fitzpatrick-Lewis D, Ciliska D, Peirson L. Community-based interventions for enhancing access to or consumption of fruit and vegetables among five to 18-year olds: a scoping review. BMC Public Health. 2012; 12:711.

5. Blanchette L, Brug J. Determinants of fruit and vegetable consumption among 6-12-year-old children and effective interventions to increase consumption. J Hum Nutr Diet. 2005; 18:431–443.

6. Story M, Neumark-Sztainer D, French S. Individual and environmental influences on adolescent eating behaviors. J Am Diet Assoc. 2002; 102:S40–S51.

7. Wind M, Bobelijn K, De Bourdeaudhuij I, Klepp KI, Brug J. A qualitative exploration of determinants of fruit and vegetable intake among 10- and 11-year-old schoolchildren in the low countries. Ann Nutr Metab. 2005; 49:228–235.

8. Rasmussen M, Krølner R, Klepp KI, Lytle L, Brug J, Bere E, Due P. Determinants of fruit and vegetable consumption among children and adolescents: a review of the literature. Part I: quantitative studies. Int J Behav Nutr Phys Act. 2006; 3:22.

9. De Bourdeaudhuij I, te Velde S, Brug J, Due P, Wind M, Sandvik C, Maes L, Wolf A, Perez Rodrigo C, Yngve A, Thorsdottir I, Rasmussen M, Elmadfa I, Franchini B, Klepp KI. Personal, social and environmental predictors of daily fruit and vegetable intake in 11-year-old children in nine European countries. Eur J Clin Nutr. 2008; 62:834–841.

10. Allirot X, da Quinta N, Chokupermal K, Urdaneta E. Involving children in cooking activities: a potential strategy for directing food choices toward novel foods containing vegetables. Appetite. 2016; 103:275–285.

11. Cunningham-Sabo L, Lohse B. Cooking with Kids positively affects fourth graders' vegetable preferences and attitudes and self-efficacy for food and cooking. Child Obes. 2013; 9:549–556.

12. Zahr R, Sibeko L. Influence of a school-based cooking course on students' food preferences, cooking skills, and confidence. Can J Diet Pract Res. 2017; 78:37–41.

13. Hersch D, Perdue L, Ambroz T, Boucher JL. The impact of cooking classes on food-related preferences, attitudes, and behaviors of school-aged children: a systematic review of the evidence, 2003–2014. Prev Chronic Dis. 2014; 11:E193.

14. Bai Y, Suriano L, Wunderlich SM. Veggiecation: a novel approach to improve vegetable consumption among school-aged children. J Nutr Educ Behav. 2014; 46:320–321.

15. Veggiecation for the love of vegetables [Internet]. Ridgewood (NJ): Veggiecation;2018. cited 2018 October 30. Available from: https://www.veggiecation.com.

16. Vereecken CA, Van Damme W, Maes L. Measuring attitudes, self-efficacy, and social and environmental influences on fruit and vegetable consumption of 11- and 12-year-old children: reliability and validity. J Am Diet Assoc. 2005; 105:257–261.

17. Raaijmakers QA, Van Hoof A, 't Hart H, Verbogt TF, Vollebergh WA. Adolescents' midpoint responses on Liker-type scale items: neutral or missing values? Int J Public Opin Res. 2000; 12:209–217.

18. Contento IR, Randell JS, Basch CE. Review and analysis of evaluation measures used in nutrition education intervention research. J Nutr Educ Behav. 2002; 34:2–25.

19. Dewar DL, Lubans DR, Plotnikoff RC, Morgan PJ. Development and evaluation of social cognitive measures related to adolescent dietary behaviors. Int J Behav Nutr Phys Act. 2012; 9:36.

20. Brug J, Tak NI, te Velde SJ, Bere E, de Bourdeaudhuij I. Taste preferences, liking and other factors related to fruit and vegetable intakes among schoolchildren: results from observational studies. Br J Nutr. 2008; 99:Suppl 1. S7–S14.

21. Anzman-Frasca S, Savage JS, Marini ME, Fisher JO, Birch LL. Repeated exposure and associative conditioning promote preschool children's liking of vegetables. Appetite. 2012; 58:543–553.

22. Ajzen I. The theory of planned behavior. Organ Behav Hum Decis Process. 1991; 50:179–211.

23. Summers AC, Klassen AC. Intentions modify program impact after a nutrition education intervention. Am J Health Behav. 2013; 37:491–501.

24. Gratton L, Povey R, Clark-Carter D. Promoting children's fruit and vegetable consumption: interventions using the Theory of Planned Behaviour as a framework. Br J Health Psychol. 2007; 12:639–650.

25. Gross SM, Pollock ED, Braun B. Family influence: key to fruit and vegetable consumption among fourth- and fifth-grade students. J Nutr Educ Behav. 2010; 42:235–241.