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|Alt. Title:||¡Cocinando Saludable!|
|Pub. date: ||2002|
|Includes: ||3-ring binder|
|Audience: ||Adults, Hispanic|
|Language: ||English, Spanish|
|Description:||Cooking Healthy/Cocinando Saludable is a curriculum, based on 5 A Day criteria, for teaching how to choose, store, wash and prepare fruits and vegetables. Two sessions (one on fruits, one on vegetables) include cooking methods, cooking demonstrations and 50 recipes to choose from. The manual includes a preparation module, camera ready copies of participant handouts, evaluation tools, and a list of additional resource web sites.|
|Funding Source: ||USDA Food Stamp Program|
|Developer: ||California Project LEAN|
|Length: ||108 pages, plus handouts|
|Pilot Testing: ||A pilot study was conducted among Spanish-speaking Latinas residing in Escondido, California. Trained promotoras delivered a 2-session curriculum to four groups of 10-15 women each. A pre- and post- intervention survey was administered at baseline and again at least 1 month after the classes. Data were compared using a two-sample t-test. Results showed mean fruit and vegetable intake increased by 2.27 servings. Mean total knowledge more than doubled from pre-to-post intervention, while the percent "Very confident" that they were able to increase fruit and vegetable consumption increased by 26%. |
|Assessment instrument Used? ||Yes|
|Use Restrictions: ||May copy for educational purposes.|
|Reviewers Comments: ||The curriculum comes with several handouts. Each session provides behavioral objectives, time schedule, registration and welcome information, pre-evaluation and posttest, and a structured lesson format including what to say guidelines. The content is presented through a question/discussion format. An optional question/discussion on how to read a recipe is provided if needed.. A script for the food or recipe demonstration is included as well.
A resource list of helpful websites is included at the end. Also, a set of 1-sided tip sheets - for each fruit and vegetable category - covers selection, storage and preparation.