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An Experiential Cooking and Nutrition Education Program Increases Cooking Self-Efficacy and Vegetable Consumption in Children in Grades 3–8

机译：一项体验式烹饪和营养教育计划可提高3-8年级儿童的烹饪自我效能和蔬菜消费量

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Jarpe-Ratner Elizabeth; Folkens Stephanie; Sharma Sonika; Daro Deborah; Edens Neilé K.;
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年度 2016
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1. An Experiential Cooking and Nutrition Education Program Increases Cooking Self-Efficacy and Vegetable Consumption in Children in Grades 3-8 [J] . Jarpe-Ratner Elizabeth, Folkens Stephanie, Sharma Sonika, Journal of Nutrition Education and Behavior . 2016,第10期

机译：一项体验式烹饪和营养教育计划可提高3-8年级儿童的烹饪自我效能和蔬菜消耗量
2. School gardens: an experiential learning approach for a nutrition education program to increase fruit and vegetable knowledge, preference, and consumption among second-grade students [J] . Parmer SM, Salisbury-Glennon J, Shannon D, Journal of Nutrition Education and Behavior . 2009,第3期

机译：学校花园：营养教育计划的体验式学习方法，可增加二年级学生的水果和蔬菜知识，偏好和消费量
3. A Cooking Intervention to Increase Vegetable Consumption by Parents With Children Enrolled in an Early Head Start Home Visiting Program: A Pilot Study in Portland, Oregon, 2013–2014 [J] . Betty T. Izumi Preventing chronic disease . 2016,第4期

机译：进行一项烹饪干预以增加有早期报名开始的家庭探访计划的有孩子的父母的蔬菜消费：2013-2014年在俄勒冈州波特兰进行的一项初步研究
4. Toque: Designing a Cooking-Based Programming Language For and With Children [C] . Sureyya Tarkan, Vibha Sazawal, Allison Druin, Annual CHI conference on human factors in computing systems;CHI conference on human factors in computing systems;CHI 2010 . 2010

机译：Toque：为儿童设计基于烹饪的编程语言
5. Evaluation of a nutrition education program focusing on increasing fruit and vegetable intake: Knowledge tests for children in grades K--2. [D] . Dayoc, Sarah K. 2005

机译：着重于增加水果和蔬菜摄入量的营养教育计划的评估：针对K--2年级儿童的知识测验。
6. Peer Reviewed: A Cooking Intervention to Increase Vegetable Consumption by Parents With Children Enrolled in an Early Head Start Home Visiting Program: A Pilot Study in Portland Oregon 2013–2014 [O] . Betty T. Izumi, Cara L. Eckhardt, Dara P. Wilson, 2016

机译：同行评审：通过烹饪干预措施增加有早期注册的在家就餐家庭的孩子的父母的蔬菜消费：俄勒冈州波特兰市的一项初步研究2013–2014年
7. A Nursery-Based Cooking Skills Programme with Parents and Children Reduced Food Fussiness and Increased Willingness to Try Vegetables: A Quasi-Experimental Study [O] . Ada L. Garcia, Emma Brown, Tom Goodale, 2020

机译：基于苗圃的烹饪技能计划与父母和儿童减少了食物挑战，增加了尝试蔬菜的意愿：准实验研究

An Experiential Cooking and Nutrition Education Program Increases Cooking Self-Efficacy and Vegetable Consumption in Children in Grades 3–8

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