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dc.contributor.authorRitchie, Barbara
dc.contributor.authorO'Hara, Lily
dc.date.accessioned2018-03-14T09:49:10Z
dc.date.available2018-03-14T09:49:10Z
dc.date.issued2015
dc.identifier.citationhttps://adu.on.worldcat.org/oclc/5967201297en_US
dc.identifier.urihttps://dspace.adu.ac.ae/handle/1/666
dc.descriptionRitchie, B., O'Hara, L., & Taylor, J. (2015). ‘Kids in the Kitchen’impact evaluation: engaging primary school students in preparing fruit and vegetables for their own consumption. Health Promotion Journal of Australia, 26(2), 146-149.en_US
dc.description.abstractChildren’s fruit and vegetable (FV) consumption in Australia is below levels recommended for optimal growth, development and health. Methods: ‘Kids in the Kitchen’ is a classroom-based program that engages students in preparing FV. Impact evaluation was conducted with students from Grade 1 (around 6 years old) and Grade 5 (around 11 years old) who participated in the program. A questionnaire was used to collect pre- and post-program data on knowledge, attitudes and consumption of FV, FV preparation skills and environmental supports for FV consumption. A skill audit was also conducted for Grade 1 students. Results: Study participants (n = 118) included 70 Grade 1 and 48 Grade 5 students. There was an increase in the median number of fruits correctly identified (from 14 to 16), tried (from 14 to 16) and liked (from 10.5 to 12; P = 0.0001 for all changes). The median number of vegetables correctly identified increased from 10 to 12 (P = 0.0001), but there was no change in the number of vegetables tried or liked. The proportion of participants who rated their skills in using a knife to prepare FV as ‘not really that good’ decreased by 15%, from 42% to 27% (P = 0.04). Grade 1 participants’ skills in cutting, grating and peeling improved (P = 0.0001 for all changes).en_US
dc.language.isoen_USen_US
dc.publisherCSIROen_US
dc.subjectFood Preparationen_US
dc.subjectHealth Promotionen_US
dc.subjectSchool Environmenten_US
dc.subjectFruits & Vegetableen_US
dc.titleKids in the Kitchen’ impact evaluation: engaging primary school students in preparing fruit and vegetables for their own consumptionen_US
dc.typeArticleen_US
dc.identifier.doihttps://doi.org/10.1071/HE14074


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