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    A pilot study : evaluation of the effectiveness of a cooking class in increasing cancer patients' self-efficacy, sense of control and knowledge.

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    Date
    2016-03-20
    Author
    Chi, Hailin.
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    Abstract
    Nutrition and cancer patients’ food choices impact treatment outcomes and survival rates. The goal of nutrition education is dietary behavior change, yet it is unclear which educational format is the most effective. The aim of this pilot study was to evaluate the effectiveness of a cooking class in increasing cancer patient’s cooking knowledge, self-efficacy and sense of control during treatment and recovery through meal planning and food preparation. A pre-and post-test survey design was implemented on a convenience group. Paired t-tests were performed for pre-and post study comparisons, with independent sample t-tests for between-group comparisons. There was a significant increase in knowledge after the cooking class intervention (p<.05). Subjects with a bachelor’s degree had a higher sense of control (p<.10), compared with those with trade/technical/vocational training. Given the results were validated in a larger patient population, these data suggest that demographic characteristics need to be considered during nutritional educational experiences to enhance the intervention effectiveness.
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    http://hdl.handle.net/2104/9647
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    Copyright © Baylor® University All rights reserved. Legal Disclosures.
    Baylor University Waco, Texas 76798 1-800-BAYLOR-U
    Baylor University Libraries | One Bear Place #97148 | Waco, TX 76798-7148 | 254.710.2112 | Contact: libraryquestions@baylor.edu
    If you find any errors in content, please contact librarywebmaster@baylor.edu
    DSpace software copyright © 2002-2016  DuraSpace
    Contact Us | Send Feedback
    TDL
    Theme by 
    Atmire NV