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.
All Science Journal Classification (ASJC) codes
- Nutrition and Dietetics