Comparison of 2 cooking education strategies for adults: The recipe and pantry methods

Erica L. Reinhardt Howarth, Katherine L. Cason, Margaret D. Condrasky

Research output: Contribution to journalArticle

Abstract

Many nutrition education programs include a hands-on food preparation aspect, where participants are given a recipe to prepare a food item. This project examined the effectiveness of the traditional recipe versus a pantry method, whereby participants create, prepare, and share a meal on the basis of food found in a pantry. Three groups received the recipe method, and 3 received the pantry method. Pre- and postsurveys and postintervention focus groups were conducted. The majority of participants preferred the pantry method. Reasons included learning from peers, a more realistic scenario, a greater number of foods to experience and taste, and appreciation for the cooking talents of other participants.

Original languageEnglish (US)
Pages (from-to)35-46
Number of pages12
JournalTopics in Clinical Nutrition
Volume24
Issue number1
DOIs
StatePublished - Jan 1 2009

All Science Journal Classification (ASJC) codes

  • Nutrition and Dietetics

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