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Fluids & Electrolytes
Cooking with a Chef, developed for college-aged students, explored the effectiveness of a culinary nutrition program. Ninety-four participants were divided into group A, group B, and a control group. Group A received the program delivered by a professional chef and dietitian whereas group B was guided by the chef and an online nutrition component. A survey administered to measure self-efficacy regarding healthy eating behaviors demonstrated significant increases by groups who participated in the program. Programs such as Cooking with a Chef can be effective for increasing self-efficacy among college students, and online nutrition components should be further explored as teaching methods.
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