ArticleNutrition research and practice2018
Impact of a school-based culinary nutrition education program on vegetable consumption behavior, intention, and personal factors among Korean second-graders.
Article in Nutrition research and practice, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers, 2 of them syntheses that pooled it.
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Who cites it
11 citing papers in PubMed, 2 syntheses or guidelines pooled it.
- Pooled it
- Characteristics of successful primary school-based experiential nutrition programmes: a systematic literature review.Public health nutrition · 2021Pooled it
- Impact and process evaluation of a primary-school Food Education and Sustainability Training (FEAST) program in 10-12-year-old children in Australia: pragmatic cluster non-randomized controlled trial.BMC public health · 2024Trial
- Scoping Review of Culinary Interventions in Schools: Mapping Practices to Promote Food Education and Equity.The Journal of school health · 2026Review
- Mapping the socio-ecological influences on child food literacy: a systematic scoping review.Systematic reviews · 2026Article
- Relationship between nutrition knowledge and nutritional adequacy in Japanese university students: a cross-sectional study.Journal of nutritional science · 2025Article
- Primary-school-aged children inspire their peers and families to eat more vegetables in the KiiDSAY project: a qualitative descriptive study.BMC pediatrics · 2024Article
- Development and initial qualitative evaluation of a novel school-based nutrition intervention - COOKKIT (Cooking Kit for Kids).BMC public health · 2023Article
- Pulse-Based Nutrition Education Intervention Among High School Students to Enhance Knowledge, Attitudes, and Practices: Pilot for a Formative Survey Study.JMIR formative research · 2023Article
- A Review of Experiential School-Based Culinary Interventions for 5-12-Year-Old Children.Children (Basel, Switzerland) · 2021Review
- Evaluation of the effect of a school garden as an educational didactic tool in vegetable and fruit consumption in teenagers.Nutrition research and practice · 2021Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
BACKGROUND/
objectivesVeggiecation was developed to improve children's vegetable consumption through classroom lecture and cooking activities. In this study, we explored potential determinants of vegetable consumption behavior and intention, and examined the impact of Veggiecation on vegetable consumption behavior, intention and personal factors among Korean children. MATERIALS/
methodsThe 4-week Veggiecation program was implemented for second-graders in South Korea (35 children in the intervention group, 36 in the control group). We identified personal and environmental factors influencing vegetable consumption behavior and intention using multiple regression analyses. Consumption behavior, intention and, personal factors such as preference, attitude, and self-efficacy were compared between the groups before and after the intervention.
resultsChildren's vegetable consumption behavior was significantly correlated with personal, social-, and physical-environmental factors as well as intention. Among the variables, preference was the most influential factor on intention, and attitude and intention had great influence on the behavior. After the program, children in the intervention group demonstrated significant improvements in vegetable consumption, intention, attitude, preference, and self-efficacy compared with children in the control group.
conclusionVeggiecation, a school-based culinary nutrition education program, improved vegetable consumption and intention, as well as preference, attitude, and self-efficacy, in second-graders. Veggiecation has great potential, as a global program, to increase children's vegetable consumption. This program can be expanded through various channels, such as after-school programs or camps, to provide a positive impact for children.
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