Children’s cookbooks – Learning by using recipes, cooking experiments and taste competence
Bibliographic Data
| ID | 21323903 |
|---|---|
| Authors | Jacob Højgaard Christensen (0000-0002-9835-4522, Aarhus University, corresponding author), Karen Wistoft (0000-0003-1266-1810, Aarhus University) |
| Year | 2022 |
| Volume | 81 |
| Issue | 4 |
| Pages | 375-386 |
| Publication date | 2022-06-01 |
| Peer Reviewed | Yes |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Health Education Journal (JOURNAL) |
| Journal identifiers | ISSN: 0017-8969 • E-ISSN: 1748-8176 |
| Publisher | SAGE Publications (PUBLISHER • US) |
| DOI | 10.1177/00178969221082387 |
| OpenAlex | W4220940651 |
| Language | EN |
| References cited | 26 |
Introduction: My Cookery is a children’s cookery book that aims to enhance children’s joy of cooking and develop their cooking skills. It has been distributed to more than 450,000 children in Denmark. The development of the book was infomed by research into food education approaches that are generally known to enhance student outcomes (experiential learning, co-determination and activating taste competences). This article reports on a study which aimed to investigate the effectiveness of the different approaches students use to engage with the cookery book. Method: A survey was conducted among students ( N = 1,609) with experience of using My Cookery. Outcomes were measured in terms of self-assessed learning. Different approaches to use were measured in terms of (1) how recipes were used, (2) whether taste competences were used actively, (3) students’ level of co-determination and (4) school, home and website use, respectively. Through multiple stepwise regression, correlations between student outcome and different methods of usage were analysed. Conclusion: The results indicate that the greatest effect was achieved when students used their taste competences actively. The second-largest effect was linked to students’ home usage. To carry out effective home economics teaching, it may be essential to facilitate processes that reach into the home and ensure taste competences are activated during cooking
Competence (human resources) · Taste · Chemistry · Culinary Culture and Tourism · Diverse Educational Innovations Studies · Food Science · Nutrition, Health and Food Behavior · Psychology · Social Psychology
The emergence of a new nordic food culture
Teaching approaches and strategies that promote healthy eating in primary school children
The Validity of Self-Reported Grade Point Averages, Class Ranks, and Test Scores
Likert Scale
Taste in food education
The rise and fall of the New Nordic Cuisine
Perceptions of Cooking Education among High School Students
A Taste of Good Health
| Citation velocity | historical |
|---|---|
| Highly cited | No |