Increasing intention to cook from basic ingredients: A randomised controlled study
The promotion of home cooking is a strategy used to improve diet quality and health. However, modern home cooking typically includes the use of processed food which can lead to negative outcomes including weight gain. In addition, interventions to improve cooking skills do not always explain how the...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Lavelle, Fiona [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2017transfer abstract |
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| Schlagwörter: |
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| Umfang: |
9 |
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| Übergeordnetes Werk: |
Enthalten in: Analysis of fracture interference – Coupling of flow and geomechanical computations with discrete fracture modeling using MRST - Chen, Jiahui ELSEVIER, 2022, determinants and consequences of eating and drinking, Amsterdam [u.a.] |
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| Übergeordnetes Werk: |
volume:116 ; year:2017 ; day:1 ; month:09 ; pages:502-510 ; extent:9 |
| Links: |
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| DOI / URN: |
10.1016/j.appet.2017.05.024 |
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ELV025200895 |
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10.1016/j.appet.2017.05.024 doi GBV00000000000076A.pica (DE-627)ELV025200895 (ELSEVIER)S0195-6663(16)30887-X DE-627 ger DE-627 rakwb eng 630 640 590 630 DE-600 640 DE-600 590 DE-600 660 VZ 38.51 bkl 57.36 bkl Lavelle, Fiona verfasserin aut Increasing intention to cook from basic ingredients: A randomised controlled study 2017transfer abstract 9 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The promotion of home cooking is a strategy used to improve diet quality and health. However, modern home cooking typically includes the use of processed food which can lead to negative outcomes including weight gain. In addition, interventions to improve cooking skills do not always explain how theory informed their design and implementation. The Behaviour Change Technique (BCT) taxonomy successfully employed in other areas has identified essential elements for interventions. This study investigated the effectiveness of different instructional modes for learning to cook a meal, designed using an accumulating number of BCTs, on participant's perceived difficulty, enjoyment, confidence and intention to cook from basic ingredients. The promotion of home cooking is a strategy used to improve diet quality and health. However, modern home cooking typically includes the use of processed food which can lead to negative outcomes including weight gain. In addition, interventions to improve cooking skills do not always explain how theory informed their design and implementation. The Behaviour Change Technique (BCT) taxonomy successfully employed in other areas has identified essential elements for interventions. This study investigated the effectiveness of different instructional modes for learning to cook a meal, designed using an accumulating number of BCTs, on participant's perceived difficulty, enjoyment, confidence and intention to cook from basic ingredients. Perceived difficulty Elsevier Cooking Elsevier Enjoyment Elsevier Basic ingredients Elsevier Confidence Elsevier Experiment Elsevier Ireland Elsevier Randomised controlled study Elsevier Hollywood, Lynsey oth Caraher, Martin oth McGowan, Laura oth Spence, Michelle oth Surgenor, Dawn oth McCloat, Amanda oth Mooney, Elaine oth Raats, Monique oth Dean, Moira oth Enthalten in Elsevier Chen, Jiahui ELSEVIER Analysis of fracture interference – Coupling of flow and geomechanical computations with discrete fracture modeling using MRST 2022 determinants and consequences of eating and drinking Amsterdam [u.a.] (DE-627)ELV008716951 volume:116 year:2017 day:1 month:09 pages:502-510 extent:9 https://doi.org/10.1016/j.appet.2017.05.024 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA SSG-OPC-GGO 38.51 Geologie fossiler Brennstoffe VZ 57.36 Erdölgewinnung Erdgasgewinnung VZ AR 116 2017 1 0901 502-510 9 045F 630 |
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10.1016/j.appet.2017.05.024 doi GBV00000000000076A.pica (DE-627)ELV025200895 (ELSEVIER)S0195-6663(16)30887-X DE-627 ger DE-627 rakwb eng 630 640 590 630 DE-600 640 DE-600 590 DE-600 660 VZ 38.51 bkl 57.36 bkl Lavelle, Fiona verfasserin aut Increasing intention to cook from basic ingredients: A randomised controlled study 2017transfer abstract 9 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The promotion of home cooking is a strategy used to improve diet quality and health. However, modern home cooking typically includes the use of processed food which can lead to negative outcomes including weight gain. In addition, interventions to improve cooking skills do not always explain how theory informed their design and implementation. The Behaviour Change Technique (BCT) taxonomy successfully employed in other areas has identified essential elements for interventions. This study investigated the effectiveness of different instructional modes for learning to cook a meal, designed using an accumulating number of BCTs, on participant's perceived difficulty, enjoyment, confidence and intention to cook from basic ingredients. The promotion of home cooking is a strategy used to improve diet quality and health. However, modern home cooking typically includes the use of processed food which can lead to negative outcomes including weight gain. In addition, interventions to improve cooking skills do not always explain how theory informed their design and implementation. The Behaviour Change Technique (BCT) taxonomy successfully employed in other areas has identified essential elements for interventions. This study investigated the effectiveness of different instructional modes for learning to cook a meal, designed using an accumulating number of BCTs, on participant's perceived difficulty, enjoyment, confidence and intention to cook from basic ingredients. Perceived difficulty Elsevier Cooking Elsevier Enjoyment Elsevier Basic ingredients Elsevier Confidence Elsevier Experiment Elsevier Ireland Elsevier Randomised controlled study Elsevier Hollywood, Lynsey oth Caraher, Martin oth McGowan, Laura oth Spence, Michelle oth Surgenor, Dawn oth McCloat, Amanda oth Mooney, Elaine oth Raats, Monique oth Dean, Moira oth Enthalten in Elsevier Chen, Jiahui ELSEVIER Analysis of fracture interference – Coupling of flow and geomechanical computations with discrete fracture modeling using MRST 2022 determinants and consequences of eating and drinking Amsterdam [u.a.] (DE-627)ELV008716951 volume:116 year:2017 day:1 month:09 pages:502-510 extent:9 https://doi.org/10.1016/j.appet.2017.05.024 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA SSG-OPC-GGO 38.51 Geologie fossiler Brennstoffe VZ 57.36 Erdölgewinnung Erdgasgewinnung VZ AR 116 2017 1 0901 502-510 9 045F 630 |
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10.1016/j.appet.2017.05.024 doi GBV00000000000076A.pica (DE-627)ELV025200895 (ELSEVIER)S0195-6663(16)30887-X DE-627 ger DE-627 rakwb eng 630 640 590 630 DE-600 640 DE-600 590 DE-600 660 VZ 38.51 bkl 57.36 bkl Lavelle, Fiona verfasserin aut Increasing intention to cook from basic ingredients: A randomised controlled study 2017transfer abstract 9 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The promotion of home cooking is a strategy used to improve diet quality and health. However, modern home cooking typically includes the use of processed food which can lead to negative outcomes including weight gain. In addition, interventions to improve cooking skills do not always explain how theory informed their design and implementation. The Behaviour Change Technique (BCT) taxonomy successfully employed in other areas has identified essential elements for interventions. This study investigated the effectiveness of different instructional modes for learning to cook a meal, designed using an accumulating number of BCTs, on participant's perceived difficulty, enjoyment, confidence and intention to cook from basic ingredients. The promotion of home cooking is a strategy used to improve diet quality and health. However, modern home cooking typically includes the use of processed food which can lead to negative outcomes including weight gain. In addition, interventions to improve cooking skills do not always explain how theory informed their design and implementation. The Behaviour Change Technique (BCT) taxonomy successfully employed in other areas has identified essential elements for interventions. This study investigated the effectiveness of different instructional modes for learning to cook a meal, designed using an accumulating number of BCTs, on participant's perceived difficulty, enjoyment, confidence and intention to cook from basic ingredients. Perceived difficulty Elsevier Cooking Elsevier Enjoyment Elsevier Basic ingredients Elsevier Confidence Elsevier Experiment Elsevier Ireland Elsevier Randomised controlled study Elsevier Hollywood, Lynsey oth Caraher, Martin oth McGowan, Laura oth Spence, Michelle oth Surgenor, Dawn oth McCloat, Amanda oth Mooney, Elaine oth Raats, Monique oth Dean, Moira oth Enthalten in Elsevier Chen, Jiahui ELSEVIER Analysis of fracture interference – Coupling of flow and geomechanical computations with discrete fracture modeling using MRST 2022 determinants and consequences of eating and drinking Amsterdam [u.a.] (DE-627)ELV008716951 volume:116 year:2017 day:1 month:09 pages:502-510 extent:9 https://doi.org/10.1016/j.appet.2017.05.024 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA SSG-OPC-GGO 38.51 Geologie fossiler Brennstoffe VZ 57.36 Erdölgewinnung Erdgasgewinnung VZ AR 116 2017 1 0901 502-510 9 045F 630 |
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10.1016/j.appet.2017.05.024 doi GBV00000000000076A.pica (DE-627)ELV025200895 (ELSEVIER)S0195-6663(16)30887-X DE-627 ger DE-627 rakwb eng 630 640 590 630 DE-600 640 DE-600 590 DE-600 660 VZ 38.51 bkl 57.36 bkl Lavelle, Fiona verfasserin aut Increasing intention to cook from basic ingredients: A randomised controlled study 2017transfer abstract 9 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The promotion of home cooking is a strategy used to improve diet quality and health. However, modern home cooking typically includes the use of processed food which can lead to negative outcomes including weight gain. In addition, interventions to improve cooking skills do not always explain how theory informed their design and implementation. The Behaviour Change Technique (BCT) taxonomy successfully employed in other areas has identified essential elements for interventions. This study investigated the effectiveness of different instructional modes for learning to cook a meal, designed using an accumulating number of BCTs, on participant's perceived difficulty, enjoyment, confidence and intention to cook from basic ingredients. The promotion of home cooking is a strategy used to improve diet quality and health. However, modern home cooking typically includes the use of processed food which can lead to negative outcomes including weight gain. In addition, interventions to improve cooking skills do not always explain how theory informed their design and implementation. The Behaviour Change Technique (BCT) taxonomy successfully employed in other areas has identified essential elements for interventions. This study investigated the effectiveness of different instructional modes for learning to cook a meal, designed using an accumulating number of BCTs, on participant's perceived difficulty, enjoyment, confidence and intention to cook from basic ingredients. Perceived difficulty Elsevier Cooking Elsevier Enjoyment Elsevier Basic ingredients Elsevier Confidence Elsevier Experiment Elsevier Ireland Elsevier Randomised controlled study Elsevier Hollywood, Lynsey oth Caraher, Martin oth McGowan, Laura oth Spence, Michelle oth Surgenor, Dawn oth McCloat, Amanda oth Mooney, Elaine oth Raats, Monique oth Dean, Moira oth Enthalten in Elsevier Chen, Jiahui ELSEVIER Analysis of fracture interference – Coupling of flow and geomechanical computations with discrete fracture modeling using MRST 2022 determinants and consequences of eating and drinking Amsterdam [u.a.] (DE-627)ELV008716951 volume:116 year:2017 day:1 month:09 pages:502-510 extent:9 https://doi.org/10.1016/j.appet.2017.05.024 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA SSG-OPC-GGO 38.51 Geologie fossiler Brennstoffe VZ 57.36 Erdölgewinnung Erdgasgewinnung VZ AR 116 2017 1 0901 502-510 9 045F 630 |
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Enthalten in Analysis of fracture interference – Coupling of flow and geomechanical computations with discrete fracture modeling using MRST Amsterdam [u.a.] volume:116 year:2017 day:1 month:09 pages:502-510 extent:9 |
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Enthalten in Analysis of fracture interference – Coupling of flow and geomechanical computations with discrete fracture modeling using MRST Amsterdam [u.a.] volume:116 year:2017 day:1 month:09 pages:502-510 extent:9 |
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The promotion of home cooking is a strategy used to improve diet quality and health. However, modern home cooking typically includes the use of processed food which can lead to negative outcomes including weight gain. In addition, interventions to improve cooking skills do not always explain how theory informed their design and implementation. The Behaviour Change Technique (BCT) taxonomy successfully employed in other areas has identified essential elements for interventions. This study investigated the effectiveness of different instructional modes for learning to cook a meal, designed using an accumulating number of BCTs, on participant's perceived difficulty, enjoyment, confidence and intention to cook from basic ingredients. |
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The promotion of home cooking is a strategy used to improve diet quality and health. However, modern home cooking typically includes the use of processed food which can lead to negative outcomes including weight gain. In addition, interventions to improve cooking skills do not always explain how theory informed their design and implementation. The Behaviour Change Technique (BCT) taxonomy successfully employed in other areas has identified essential elements for interventions. This study investigated the effectiveness of different instructional modes for learning to cook a meal, designed using an accumulating number of BCTs, on participant's perceived difficulty, enjoyment, confidence and intention to cook from basic ingredients. |
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The promotion of home cooking is a strategy used to improve diet quality and health. However, modern home cooking typically includes the use of processed food which can lead to negative outcomes including weight gain. In addition, interventions to improve cooking skills do not always explain how theory informed their design and implementation. The Behaviour Change Technique (BCT) taxonomy successfully employed in other areas has identified essential elements for interventions. This study investigated the effectiveness of different instructional modes for learning to cook a meal, designed using an accumulating number of BCTs, on participant's perceived difficulty, enjoyment, confidence and intention to cook from basic ingredients. |
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