The Nutrition Lab
Bringing Hands-on Food Education to P–12 Students
Bibliographic Data
| ID | 21557079 |
|---|---|
| Authors | Amelia Huelskamp (0000-0003-2267-4375, National Hispanic University, corresponding author), Sarah Mccabe (0000-0002-2407-4632) |
| Year | 2021 |
| Volume | 92 |
| Issue | 8 |
| Pages | 21-26 |
| Publication date | 2021-10-13 |
| Open Access | No |
| Type | ARTICLE |
| Venue | Journal of Physical Education Recreation & Dance (JOURNAL) |
| Journal identifiers | ISSN: 0730-3084 • E-ISSN: 2168-3816 |
| Publisher | Informa UK Limited (PUBLISHER • GB) |
| DOI | 10.1080/07303084.2021.1962446 |
| OpenAlex | W3208427572 |
| Language | EN |
| References cited | 3 |
This article provides an overview of innovative teaching methods used to develop food preparation skills in P–12 students with a goal of improving nutrition habits and decreasing risk for overweight and obesity. Delivered in four sessions and based on constructs from Social Cognitive Theory, the program provides opportunities for authentic skill application and practice
Developmental psychology · Medical education · Nutrition Education · Obesity · Overweight · Social cognitive theory · Education and Critical Thinking Development · Medicine · Psychology · Gerontology
| Highly cited | No |
|---|