{"id":70630,"date":"2020-04-28T09:22:20","date_gmt":"2020-04-28T07:22:20","guid":{"rendered":"https:\/\/aprifel-pp.mentalworks.biz\/?post_type=article_revue&#038;p=70630"},"modified":"2020-04-28T09:22:20","modified_gmt":"2020-04-28T07:22:20","slug":"70630","status":"publish","type":"article_revue","link":"https:\/\/aprifel-pp.mentalworks.biz\/en\/global-fv-newsletter-article\/70630\/","title":{"rendered":""},"content":{"rendered":"<p>Childhood obesity continues to be a public health concern, with over 340 million children and youth ages 5 to 19 classified as overweight or obese in 2016<sup>1<\/sup>. Taste and unfamiliarity with foods<sup>2<\/sup> have been identified as barriers to children consuming a balanced diet. On the other hand, multiple cooking and tasting sessions can help increase fruit and vegetable consumption in the short term<sup>3<\/sup> and improve attitudes towards food<sup>4<\/sup>.<\/p>\n<h1>Project CHEF: A Cooking and Tasting Program at schools<\/h1>\n<p>Project CHEF is a one-week cooking and tasting program delivered in Vancouver schools by trained chefs. Students learn in 4 to 5 sessions (2.5 hours each) basic food and kitchen safety rules, knife skills, and how to read and follow a recipe. They cook in small groups after watching recipe demonstrations. At the end of each session, students, parent volunteers, and teachers sit around the table to enjoy what they cooked together.<\/p>\n<h1>Study Design and Participants<\/h1>\n<p>Grade 4 and 5 students (9-11 years old) were recruited in an intervention group (n=68) and a comparison group (n= 32) to assess the effect of the program on their food preferences. Using a 4-point scale (3\u2014 like a lot, 2\u2014 like a bit, 1\u2014don\u2019t like, 0\u2014 don\u2019t know), students reported in a survey adapted from previously published questionnaires<sup>5,6<\/sup> on preferences at baseline and 2 weeks after taking Project CHEF for:<\/p>\n<ul>\n<li>1 fruit (pear),<\/li>\n<li>5 vegetables (sweet red peppers, broccoli, swiss chard, carrots),<\/li>\n<li>1 grain (quinoa),<\/li>\n<li>1 meat alternative (beans).<\/li>\n<\/ul>\n<p>Parent surveys were sent home at the same time that students were completing their second survey.<\/p>\n<h1>Project CHEF improves students\u2019 attitudes towards F&amp;V<\/h1>\n<p>Students who participated in Project CHEF reported an increased familiarity and\/or preference for the foods introduced through the program, compared to students in the comparison group. Increases were statistically significant (p \u2264 0.05) for broccoli (M=2.61 \u00b10.63 vs 2.25 \u00b10.62), swiss chard (M=1.96 \u00b10.99 vs 0.31 \u00b10.69), carrots (M=2.63 \u00b10.54 vs 2.31 \u00b10.69) and quinoa (M=1.67 \u00b11.22 vs 0.72 \u00b11.14).<\/p>\n<p>A higher percentage of students in the intervention group also reported being very likely to try new foods, compared to students in the comparison group (47% vs. 28%). This change was confirmed by parents who observed at home that children were more willing to try new foods after participating in Project CHEF (41% after vs. 28% before exposure to the program).<\/p>\n<p>Experiential School interventions: an important step to develop healthy food habits in students. The results suggest that involving students in hands-on cooking and tasting programs (such as Project CHEF) is a great way of introducing them to new foods and can positively influence their preferences (particularly for vegetables and whole grains), an important first step towards developing healthier food habits.<\/p>\n<p><strong>Based on:<\/strong> Zahr R, Sibeko L. Influence of a School-Based Cooking Course on Students\u2019 Food Preferences, Cooking Skills, and Confidence. Can J Diet Pract Res. 2017;78:37\u201341. DOI: 10.3148\/cjdpr-2016-030. Published at dcjournal.ca on 1 February 2017<\/p>\n","protected":false},"template":"","class_list":["post-70630","article_revue","type-article_revue","status-publish","hentry"],"acf":{"auteur":"","source":"","revue":[{"ID":70398,"post_author":"22","post_date":"2020-04-15 17:36:04","post_date_gmt":"2020-04-15 15:36:04","post_content":"","post_title":"29 - February 2018","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"29-february-2018","to_ping":"","pinged":"","post_modified":"2020-04-15 17:36:04","post_modified_gmt":"2020-04-15 15:36:04","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/?post_type=revue&#038;p=70398","menu_order":163,"post_type":"revue","post_mime_type":"","comment_count":"0","filter":"raw"}],"position":"2","references":"<ol>\n<li>WHO. Obesity and Overweight. Updated October 2017. http:\/\/www.who.int\/mediacentre\/factsheets\/fs311\/en\/<\/li>\n<li>Nicklas TA, Jahns L, Bogle ML, et al. Barriers and facilitators for consumer adherence to the dietary guidelines for americans: The HEALTH study. J Acad Nutr Diet. 2013;113(10):1317-1331. 3. de Sa, J. &amp; Lock, K. (2007). School-based fruit and vegetable schemes: A review of the evidence. London: London School of Hygiene and Tropical Medicine.<\/li>\n<li>de Sa, J. &amp; Lock, K. (2007). School-based fruit and vegetable schemes: A review of the evidence. London: London School of Hygiene and Tropical Medicine.<\/li>\n<li>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;11:140267. doi: http:\/\/dx.doi.org\/10.5888\/pcd11.140267<\/li>\n<li>Liquori T, Koch PD, Contento IR, Castle J. The cookshop program: Outcome evaluation of a nutrition education program linking lunchroom food experiences with classroom cooking experiences. J Nutr Educ. 1998;30(5):302-313.<\/li>\n<li>Cunningham-Sabo L, Lohse B. Impact of a school-based cooking curriculum for fourth-grade students on attitudes and behaviours is influenced by gender and prior cooking experience. J Nutr Educ Behav. 2014; 46(2): 110-120.<\/li>\n<\/ol>\n"},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.6 (Yoast SEO v23.6) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>\u00c9quation Nutrition - Aprifel<\/title>\n<meta name=\"description\" content=\"\u00c9quation Nutrition - Aprifel\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/aprifel-pp.mentalworks.biz\/en\/global-fv-newsletter-article\/70630\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00c9quation Nutrition\" \/>\n<meta property=\"og:description\" content=\"\u00c9quation Nutrition\" \/>\n<meta property=\"og:url\" content=\"https:\/\/aprifel-pp.mentalworks.biz\/en\/global-fv-newsletter-article\/70630\/\" \/>\n<meta property=\"og:site_name\" content=\"Aprifel\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/aprifel-pp.mentalworks.biz\/en\/global-fv-newsletter-article\/70630\/\",\"url\":\"https:\/\/aprifel-pp.mentalworks.biz\/en\/global-fv-newsletter-article\/70630\/\",\"name\":\"\u00c9quation Nutrition - Aprifel\",\"isPartOf\":{\"@id\":\"https:\/\/www.aprifel.com\/fr\/#website\"},\"datePublished\":\"2020-04-28T07:22:20+00:00\",\"dateModified\":\"2020-04-28T07:22:20+00:00\",\"description\":\"\u00c9quation Nutrition - Aprifel\",\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/aprifel-pp.mentalworks.biz\/en\/global-fv-newsletter-article\/70630\/\"]}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.aprifel.com\/fr\/#website\",\"url\":\"https:\/\/www.aprifel.com\/fr\/\",\"name\":\"Aprifel\",\"description\":\"Agence pour la Recherche et l\u2019Information en Fruits et L\u00e9gumes\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.aprifel.com\/fr\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"\u00c9quation Nutrition - Aprifel","description":"\u00c9quation Nutrition - Aprifel","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/aprifel-pp.mentalworks.biz\/en\/global-fv-newsletter-article\/70630\/","og_locale":"en_US","og_type":"article","og_title":"\u00c9quation Nutrition","og_description":"\u00c9quation Nutrition","og_url":"https:\/\/aprifel-pp.mentalworks.biz\/en\/global-fv-newsletter-article\/70630\/","og_site_name":"Aprifel","twitter_card":"summary_large_image","twitter_misc":{"Est. reading time":"2 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/aprifel-pp.mentalworks.biz\/en\/global-fv-newsletter-article\/70630\/","url":"https:\/\/aprifel-pp.mentalworks.biz\/en\/global-fv-newsletter-article\/70630\/","name":"\u00c9quation Nutrition - Aprifel","isPartOf":{"@id":"https:\/\/www.aprifel.com\/fr\/#website"},"datePublished":"2020-04-28T07:22:20+00:00","dateModified":"2020-04-28T07:22:20+00:00","description":"\u00c9quation Nutrition - Aprifel","inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/aprifel-pp.mentalworks.biz\/en\/global-fv-newsletter-article\/70630\/"]}]},{"@type":"WebSite","@id":"https:\/\/www.aprifel.com\/fr\/#website","url":"https:\/\/www.aprifel.com\/fr\/","name":"Aprifel","description":"Agence pour la Recherche et l\u2019Information en Fruits et L\u00e9gumes","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.aprifel.com\/fr\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"}]}},"_links":{"self":[{"href":"https:\/\/aprifel-pp.mentalworks.biz\/en\/wp-json\/wp\/v2\/article_revue\/70630"}],"collection":[{"href":"https:\/\/aprifel-pp.mentalworks.biz\/en\/wp-json\/wp\/v2\/article_revue"}],"about":[{"href":"https:\/\/aprifel-pp.mentalworks.biz\/en\/wp-json\/wp\/v2\/types\/article_revue"}],"wp:attachment":[{"href":"https:\/\/aprifel-pp.mentalworks.biz\/en\/wp-json\/wp\/v2\/media?parent=70630"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}