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Impact of a School-Based Cooking Curriculum for Fourth-Grade Students on Attitudes and Behaviors Is Influenced by Gender and Prior Cooking Experience

Journal of nutrition education and behavior, 2014-03, Vol.46 (2), p.110-120

2014

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A Definition of "Regular Meals" Driven by Dietary Quality Supports a Pragmatic Schedule

Nutrients, 2020-09, Vol.12 (9), p.2667

2020

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Quantifying parent engagement in the randomized Fuel for Fun impact study identified design considerations and BMI relationships

BMC medical research methodology, 2021-10, Vol.21 (1), p.1-205, Article 205

2021

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Sex modifies the association between the CLOCK variant rs1801260 and BMI in school-age children

PloS one, 2020-08, Vol.15 (8), p.e0236991-e0236991

2020

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Position of the Academy of Nutrition and Dietetics: Interventions for the Prevention and Treatment of Pediatric Overweight and Obesity

Journal of the Academy of Nutrition and Dietetics, 2013-10, Vol.113 (10), p.1375-1394

2013

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Healthy Planet, Healthy Youth: A Food Systems Education and Promotion Intervention to Improve Adolescent Diet Quality and Reduce Food Waste

Nutrients, 2019-08, Vol.11 (8), p.1869

2019

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Eating Competent Parents of 4th Grade Youth from a Predominantly Non-Hispanic White Sample Demonstrate More Healthful Eating Behaviors than Non-Eating Competent Parents

Nutrients, 2019-06, Vol.11 (7), p.1501

2019

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Increasing Household Diet Diversity and Food Security in Rural Rwanda Using Small-Scale Nutrition-Sensitive Agriculture: A Community-Engaged Proof-of-Concept Study

Nutrients, 2023-07, Vol.15 (14), p.3137

2023

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Fuel for Fun: a cluster-randomized controlled study of cooking skills, eating behaviors, and physical activity of 4th graders and their families

BMC public health, 2016-05, Vol.16 (442), p.444-444, Article 444

2016

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Life Course Perspective: Evidence for the Role of Nutrition

Maternal and child health journal, 2014-02, Vol.18 (2), p.450-461

2014

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About Eating: An Online Program With Evidence of Increased Food Resource Management Skills for Low-Income Women

Journal of nutrition education and behavior, 2015-05, Vol.47 (3), p.265-272.e1

2015

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Child assessments of vegetable preferences and cooking self-efficacy show predictive validity with targeted diet quality measures

BMC nutrition, 2019-03, Vol.5 (1), p.21-21, Article 21

2019

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Qualitative Investigation of the Cooking with Kids Program: Focus Group Interviews with Fourth-Grade Students, Teachers, and Food Educators

Journal of nutrition education and behavior, 2011-11, Vol.43 (6), p.517-524

2011

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Valid and Reliable Measures of Cognitive Behaviors toward Fruits and Vegetables for Children Aged 9 to 11 Years

Journal of nutrition education and behavior, 2011, Vol.43 (1), p.42-49

2011

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Fuel for Fun: Cooking With Kids Plus Parents and Play – Year 4 Achievements

Journal of nutrition education and behavior, 2016-07, Vol.48 (7), p.S116-S117

2016

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Process Evaluation Measures Effectively Assess Fidelity of Fuel for Fun Classroom Lessons

Journal of nutrition education and behavior, 2015-07, Vol.47 (4), p.S6-S6

2015

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Fuel for Fun: Cooking With Kids Plus Parents and Play - Year 3

Journal of nutrition education and behavior, 2015-07, Vol.47 (4), p.S101-S101

2015

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Nutrition Educator Adoption and Implementation of an Experiential Foods Curriculum

Journal of nutrition education and behavior, 2013-11, Vol.45 (6), p.499-509

2013

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Cooking with Kids 2.0: Plus Parents and Play

Journal of nutrition education and behavior, 2013-07, Vol.45 (4), p.S80-S80

2013

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Next-Generation Solutions to Address Adaptive Challenges in Dietetics Practice: The I+PSE Conceptual Framework for Action

Journal of the Academy of Nutrition and Dietetics, 2022-01, Vol.122 (1), p.15,22-21,24

2022

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A Framework for Research Utilization Applied to Seven Case Studies

American journal of preventive medicine, 2007-07, Vol.33 (1), p.S21-S34

2007

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Validation of a Group-administered Pictorial Dietary Recall with 9- to 11-year-old Children

Journal of nutrition education and behavior, 2011, Vol.43 (1), p.50-54

2011

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Introduction and Conceptual Model for Utilization of Prevention Research

American journal of preventive medicine, 2007-07, Vol.33 (1), p.S1-S5

2007

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A Food Educator's Perspective: Understanding Students’ and Teachers’ Perceived Values of an Elementary School Experiential Foods Curriculum

Journal of nutrition education and behavior, 2011, Vol.43 (4), p.S34-S34

2011

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Fuel for Fun: Cooking With Kids Plus Parents and Play

Journal of nutrition education and behavior, 2014-07, Vol.46 (4), p.S190-S191

2014

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Impact of a School-Based Cooking Curriculum for Fourth-Grade Students on Attitudes and Behaviors Is Influenced by Gender and Prior Cooking Experience

A Definition of "Regular Meals" Driven by Dietary Quality Supports a Pragmatic Schedule

Quantifying parent engagement in the randomized Fuel for Fun impact study identified design considerations and BMI relationships

Sex modifies the association between the CLOCK variant rs1801260 and BMI in school-age children

Position of the Academy of Nutrition and Dietetics: Interventions for the Prevention and Treatment of Pediatric Overweight and Obesity

Healthy Planet, Healthy Youth: A Food Systems Education and Promotion Intervention to Improve Adolescent Diet Quality and Reduce Food Waste

Eating Competent Parents of 4th Grade Youth from a Predominantly Non-Hispanic White Sample Demonstrate More Healthful Eating Behaviors than Non-Eating Competent Parents

Increasing Household Diet Diversity and Food Security in Rural Rwanda Using Small-Scale Nutrition-Sensitive Agriculture: A Community-Engaged Proof-of-Concept Study

Fuel for Fun: a cluster-randomized controlled study of cooking skills, eating behaviors, and physical activity of 4th graders and their families

Life Course Perspective: Evidence for the Role of Nutrition

About Eating: An Online Program With Evidence of Increased Food Resource Management Skills for Low-Income Women

Child assessments of vegetable preferences and cooking self-efficacy show predictive validity with targeted diet quality measures

Qualitative Investigation of the Cooking with Kids Program: Focus Group Interviews with Fourth-Grade Students, Teachers, and Food Educators

Valid and Reliable Measures of Cognitive Behaviors toward Fruits and Vegetables for Children Aged 9 to 11 Years

Fuel for Fun: Cooking With Kids Plus Parents and Play – Year 4 Achievements

Process Evaluation Measures Effectively Assess Fidelity of Fuel for Fun Classroom Lessons

Fuel for Fun: Cooking With Kids Plus Parents and Play - Year 3

Nutrition Educator Adoption and Implementation of an Experiential Foods Curriculum

Cooking with Kids 2.0: Plus Parents and Play

Next-Generation Solutions to Address Adaptive Challenges in Dietetics Practice: The I+PSE Conceptual Framework for Action

A Framework for Research Utilization Applied to Seven Case Studies

Validation of a Group-administered Pictorial Dietary Recall with 9- to 11-year-old Children

Introduction and Conceptual Model for Utilization of Prevention Research

A Food Educator's Perspective: Understanding Students’ and Teachers’ Perceived Values of an Elementary School Experiential Foods Curriculum

Fuel for Fun: Cooking With Kids Plus Parents and Play

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