Cooking and recipe demonstrations encourage healthy eating and the adoption of unfamiliar foods by class participants.Research overview shared on Nutrition Education and Behavior JournalThis paper, published by Elsevier, demonstrates that valuable input from fellow educators can be obtained through a hybrid home testing method.
The recipe development process involves sensory evaluation of food appearance, aroma, taste, texture, and flavor. A controlled laboratory environment is the gold standard for assessment due to consistent food preparation and delivery, but convening fellow educators in a central location creates time and financial constraints.
Corresponding author Gynefer O. Cox, PhD, RD, Department of Nutritional Sciences, College of Family and Consumer Sciences, University of Georgia, explained: Participate in a recipe demonstration. ”
For the study, 40 educators signed up and had four weeks to choose from eight recipes and prepare them. They were provided with detailed recipes and non-perishable ingredients, while perishable ingredients were purchased at the store. They completed his two studies for each recipe and prepared the recipes following the first study. A pre-survey (first survey) asked about perceptions of acceptance of the recipe’s title, appearance, flavor, and texture, as well as the likelihood that a fellow educator would prepare the recipe at home or as a food demonstration at a food talk. . Food Talk is a direct evidence-based initiative from the University of Georgia that uses the Expanded Food and Nutrition Education Program and his SNAP-Ed curriculum to support personal nutrition-related decision making.
Additional questions from the pre-survey included how food talk participants prepared these recipes, based on the experiences of fellow educators with participants and the possibility of participants preparing recipes at home. Recognize or include. After preparing the recipes, fellow educators sampled the completed recipes and then rated similar questions on the post-survey.
This study found no significant differences in overall preference or acceptance of preparation from pre-survey to post-survey responses. Pre-survey responses provided valuable insight into the perceptions surrounding the recipes prior to preparing and tasting them. Additionally, post-survey comments requested specific modifications to adapt ingredients to specific cultures, improve preparation and cooking times, and make titles more descriptive.
“The use of pre-survey and post-survey questions about acceptance of unfamiliar recipes provides an undeveloped method of evaluating recipes in local nutrition environments. Our study “This may show that an online process can be used to predict recipe performance without testing,” Dr. Cox concluded.