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Development of a nutrition education...

Gamboa Acuna, Marta Eugenia.

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Development of a nutrition education program for Hispanic women of South Carolina based on nutrition and cooking classes using the Health Belief Model and the Social Cognitive Theory.

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Development of a nutrition education program for Hispanic women of South Carolina based on nutrition and cooking classes using the Health Belief Model and the Social Cognitive Theory./
Author:	Gamboa Acuna, Marta Eugenia.
Description:	175 p.
Notes:	Source: Dissertation Abstracts International, Volume: 71-10, Section: B, page: 6050.
Contained By:	Dissertation Abstracts International71-10B.
Subject:	Health Sciences, Nutrition. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3419268
ISBN:	9781124189826

Development of a nutrition education program for Hispanic women of South Carolina based on nutrition and cooking classes using the Health Belief Model and the Social Cognitive Theory.
Gamboa Acuna, Marta Eugenia.

Development of a nutrition education program for Hispanic women of South Carolina based on nutrition and cooking classes using the Health Belief Model and the Social Cognitive Theory. - 175 p.

Source: Dissertation Abstracts International, Volume: 71-10, Section: B, page: 6050.

Thesis (Ph.D.)--Clemson University, 2010.

During 2005, Hispanics became the largest minority group in the country. In 2006, the Hispanic population represented 3.5% of the entire population of South Carolina. In general, Hispanics have a lower level of income and education, and higher obesity rates than other ethnic groups. In addition, several studies have shown that Hispanics lack basic knowledge regarding health and healthy eating, food combinations, portion size and cooking skills. The purpose of this study was to develop and evaluate a nutrition and cooking program for Hispanics with low income and low education levels. To determine participants' needs, an instrument was developed which included a survey, and pantry and recipe assessment. Based on the results from the pantry and recipe assessments, healthier versions of the recipes commonly prepared by the participants were developed. The information obtained from the survey and the new recipes were used to develop the nutrition and cooking program entitled "Cocina Saludable, Familias Saludables". This program includes four lessons, and each lesson includes visual aids, group discussions, individual and group activities, and hands on activities. Results from the pilot test of the program indicated that participants increased their nutrition knowledge. This program proved to be a successful culturally compatible nutrition education and cooking program that nutrition educators who work with Hispanics with low education levels can use.

ISBN: 9781124189826Subjects--Topical Terms:

1017801
Health Sciences, Nutrition.

Development of a nutrition education program for Hispanic women of South Carolina based on nutrition and cooking classes using the Health Belief Model and the Social Cognitive Theory.
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035 $a (UMI)AAI3419268
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100 1 $a Gamboa Acuna, Marta Eugenia. $3 1676370
245 1 0 $a Development of a nutrition education program for Hispanic women of South Carolina based on nutrition and cooking classes using the Health Belief Model and the Social Cognitive Theory.
300 $a 175 p.
500 $a Source: Dissertation Abstracts International, Volume: 71-10, Section: B, page: 6050.
500 $a Adviser: Katherine L. Cason.
502 $a Thesis (Ph.D.)--Clemson University, 2010.
520 $a During 2005, Hispanics became the largest minority group in the country. In 2006, the Hispanic population represented 3.5% of the entire population of South Carolina. In general, Hispanics have a lower level of income and education, and higher obesity rates than other ethnic groups. In addition, several studies have shown that Hispanics lack basic knowledge regarding health and healthy eating, food combinations, portion size and cooking skills. The purpose of this study was to develop and evaluate a nutrition and cooking program for Hispanics with low income and low education levels. To determine participants' needs, an instrument was developed which included a survey, and pantry and recipe assessment. Based on the results from the pantry and recipe assessments, healthier versions of the recipes commonly prepared by the participants were developed. The information obtained from the survey and the new recipes were used to develop the nutrition and cooking program entitled "Cocina Saludable, Familias Saludables". This program includes four lessons, and each lesson includes visual aids, group discussions, individual and group activities, and hands on activities. Results from the pilot test of the program indicated that participants increased their nutrition knowledge. This program proved to be a successful culturally compatible nutrition education and cooking program that nutrition educators who work with Hispanics with low education levels can use.
590 $a School code: 0050.
650 4 $a Health Sciences, Nutrition. $3 1017801
650 4 $a Education, Health. $3 1017668
690 $a 0570
690 $a 0680
710 2 $a Clemson University. $b Food Science and Human Nutrition. $3 1278350
773 0 $t Dissertation Abstracts International $g 71-10B.
790 1 0 $a Cason, Katherine L., $e advisor
790 1 0 $a Coffee, Aubrey D. $e committee member
790 1 0 $a Condrasky, Margaret D. $e committee member
790 1 0 $a Kemper, Karen A. $e committee member
790 1 0 $a Mayo, Rachel M. $e committee member
790 $a 0050
791 $a Ph.D.
792 $a 2010
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3419268