SNEB Journal Club 9: Experiential cooking and nutrition education program increases cooking self-efficacy, vegetable consumption

(Recorded 4/24/17)

An experiential cooking and nutrition education program increases cooking self-efficacy and vegetable consumption in children in grades 3-8

Soeaker: Neile K. Edens, PhD, Common Threads

http://www.jneb.org/article/S1499-4046(16)30713-8/fulltext

Experiential cooking and nutrition education programs led by chef-instructors may be effective ways to improve nutrition in low-income communities.

Learning objectives:

1. Attendees will be able to describe the curriculum of an experiential nutrition education program for elementary and middle school children.

2. Attendees will be able to explain a mixed methods evaluation of an experiential nutrition education program for elementary and middle school children.

3. Attendees will be able to describe some actions nutrition educators can take to improve policy, systems and environment that influence health.

Bio: Neilé Edens, PhD is Director of Research and Evaluation at Common Threads, a nonprofit organization committed to delivering experiential nutrition education to children in underserved neighborhoods. Neilé is responsible for Common Threads’ annual internal evaluation and for developing research collaborations with academic experts. Neilé came to Common Threads after spending 19 years in R&D at Abbott Nutrition. Before that, Neilé was a member of the research faculty at the University of Maryland Department of Nutrition and a Visiting Scientist at the National Institutes of Health.