“Grilled is Better Than Fried Chicken.”: Exploring a Participant Model for Designing and Evaluating Children’s Museum Health-Related Cooking Classes
Document Type
Book
Publication Date
1-1-2023
Abstract
This explanatory single case study involved 22 children who completed a cooking class at a children’s museum in the southeast United States of America. We collected data with photo-elicitation and interviews. Children took photographs during the class, and we interviewed them about the photographs after the class. We used the data to develop a Participant Model for Health-Related Cooking Classes, which includes Health Promotion, Intermediate Health, and Social Outcomes. We found children described foods they associated with healthy eating, their ability to cook at home, a desire to eat healthier foods, prior knowledge of cooking, and family and school as a main source of information. The findings indicate health knowledge is sequential and constructed on previous knowledge. We provide suggestions for program development and evaluation, define the factors museums should address to advance learning about healthy eating. Defining program Goals that build on Awareness and Opportunities and formative assessment of the program can lead to achieving program goals.
Recommended Citation
Truong, Dawn Nguyen and Patrick, Patricia G., "“Grilled is Better Than Fried Chicken.”: Exploring a Participant Model for Designing and Evaluating Children’s Museum Health-Related Cooking Classes" (2023). College of Education. 38.
https://digitalcommons.uncfsu.edu/college_education/38