Abstract
Introduction: MY Cookery is a Danish project whose purpose is to enhance children's joy of cooking and to ensure sustainable development of their food and cooking habits. To this end, MY Cookery has published a cookbook and distributed it free of charge to more than 400,000 children. The book is developed upon research into food educational approaches that in general are known to enhance student outcomes (experiential learning, co-determination and activating the sense of taste) and it is widely used as teaching material in Danish home economics education. This paper investigates the effectiveness of different approaches to which students use MY Cookery, and especially the effectiveness of students using their sense of taste actively.
Methods: A survey was conducted among a sample of students (N=1609) with experience in using MY Cookery. Student outcome were measured in terms of self-assessed learning. Furthermore different approaches to usage were measured in terms of: 1) how recipes are used, 2) whether the sense of taste is used actively, 3) students’ level of co-determination, and 4) respectively school-, home-, and website usage. Through multiple stepwise regressions, the correlation between student outcome and the different terms of usage were analyzed.
Findings: The paper presents positive effect-sizes in regard to all terms of usage included in the analysis. However, in regard to students’ self-assessed learning outcome, the variable with the largest effect-size are students using their sense of taste actively. The variable with the second largest effect-size are students’ home usage of MY Cookery.
Implications: To carry out effective home economics teaching that enhance children's joy of cooking, and to ensure sustainable development of young people’s food and cooking habits, it is essential to facilitate processes that reaches into the home and that the sense of taste is used actively during cooking.
Methods: A survey was conducted among a sample of students (N=1609) with experience in using MY Cookery. Student outcome were measured in terms of self-assessed learning. Furthermore different approaches to usage were measured in terms of: 1) how recipes are used, 2) whether the sense of taste is used actively, 3) students’ level of co-determination, and 4) respectively school-, home-, and website usage. Through multiple stepwise regressions, the correlation between student outcome and the different terms of usage were analyzed.
Findings: The paper presents positive effect-sizes in regard to all terms of usage included in the analysis. However, in regard to students’ self-assessed learning outcome, the variable with the largest effect-size are students using their sense of taste actively. The variable with the second largest effect-size are students’ home usage of MY Cookery.
Implications: To carry out effective home economics teaching that enhance children's joy of cooking, and to ensure sustainable development of young people’s food and cooking habits, it is essential to facilitate processes that reaches into the home and that the sense of taste is used actively during cooking.
| Originalsprog | Engelsk |
|---|---|
| Publikationsdato | nov. 2020 |
| Status | Udgivet - nov. 2020 |
| Begivenhed | International Federation for Home Economics World Congress: Home Economics: Soaring Toward Sustainable Development - Atlanta, USA Varighed: 2 aug. 2020 → 8 aug. 2020 Konferencens nummer: XXIV https://www.ifhe.org/events/world-congress-2020/ |
Konference
| Konference | International Federation for Home Economics World Congress |
|---|---|
| Nummer | XXIV |
| Land/Område | USA |
| By | Atlanta |
| Periode | 02/08/2020 → 08/08/2020 |
| Internetadresse |