Date of Award
Summer 8-13-2021
Degree Type
Project
Degree Name
Master of Science (MS)
Department
Nutrition
First Advisor
Kate Wiley
Second Advisor
Cindy Culver
Abstract
Cooking at home has been a declining trend for years for many reasons, including lack of cooking knowledge and skill. Due to this trend, many children are eating meals away from home that are more calorie dense and less nutrient dense. The objective of this literature review is to provide evidence supporting cooking education in primary schools and its positive effect on children/adolescent food choices, specifically increasing fruit and vegetable consumption. The included cook book provides recipes that encourage the consumption of fruits, vegetables and whole grains that can be prepared with minimal adult assistance.
DOI
https://doi.org/10.57709/24097257
Recommended Citation
Curry, Tonya, "Cooking Education In Primary Schools And Its Impact On Food Choice." , Georgia State University, 2021.
doi: https://doi.org/10.57709/24097257
File Upload Confirmation
1