Development of “College CHEF,” a Campus-based Culinary Nutrition Program

ABSTRACT

Background: More than one third of college students are obese, with many lacking the knowledge and skills necessary to cook healthfully. Purpose: The purpose of this study was to describe the PRECEDE–PROCEED model-driven primary and secondary needs assessments (PNA, SNA), which contributed to the development of the College CHEF. Methods: Staff members (n = 2) and freshmen students (n = 7) affiliated with a health-oriented living learning program (LLP) participated in interviews and a focus group. Students (n = 43) from college fitness courses completed a survey via Qualtrics. (1) Literature was reviewed to synthesize evidence-based programming strategies, results, and implications. (2) Focus group and interview responses were examined using comparative analysis. (3) Descriptive statistics were used to summarize cooking behaviors, barriers, and interest with cooking. Results: Focus group participants and the majority (88%) of survey respondents were interested in participating in programming. Consensus was a weekly, multisession program incorporating hands-on cooking and nutrition education is ideal; findings from SNA supported. Discussion: Integrating the PNA and SNA as part of the program planning process was instrumental in developing an evidence-based culinary nutrition education program. Translation to Health Education Practice: The application of the PRECEDE–PROCEED model may help other Health Educators in understanding and applying program planning steps.

Acknowledgments

Thank you to the George and Betty Blanda Endowed Professorship awarded to Dr. Melody Noland for generously providing incentives, supplies, and a follow-up cooking class for this study. Thank you to Lilian Breslin and the Food Connection at University of Kentucky for providing the space, equipment, supplies, and all of the food necessary for programming.