A Nursery-Based Cooking Skills Programme with Parents and Children Reduced Food Fussiness and Increased Willingness to Try Vegetables: A Quasi-Experimental Study.
cooking skills
eating behaviour
parent
preschool child
repeated exposure
sensory learning
vegetables
Journal
Nutrients
ISSN: 2072-6643
Titre abrégé: Nutrients
Pays: Switzerland
ID NLM: 101521595
Informations de publication
Date de publication:
28 Aug 2020
28 Aug 2020
Historique:
received:
30
07
2020
revised:
20
08
2020
accepted:
26
08
2020
entrez:
3
9
2020
pubmed:
3
9
2020
medline:
30
3
2021
Statut:
epublish
Résumé
Children's fussy eating is associated with a reduced vegetable intake. This quasi-experimental study evaluated "Big Chef Little Chef" (BCLC), a nursery-based cooking skills programme aimed at reducing food fussiness and increasing willingness to try green vegetables by incorporating repeated exposure and sensory learning. Parent and child (3-5 years) dyads attended BCLC for four/1.5 h weekly sessions. A comparison group was recruited after BCLC completion and attended a single education session at week 1. A questionnaire measured food fussiness at week 1 and week 4. At week 4, all children were offered six green vegetables (raw and cooked) and an average score (1 = did not try; 2 = tried it/ate some; 3 = ate it all) was calculated for willingness to try vegetables. In total, 121 dyads (intervention:
Identifiants
pubmed: 32872123
pii: nu12092623
doi: 10.3390/nu12092623
pmc: PMC7551038
pii:
doi:
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
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