Evaluation of a cooking practice program to improve cooking skills and enhance self-esteem among elementary school students

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  • SAKAMOTO Tatsuaki
    Faculty of Environmental and Symbiotic Sciences, Prefectural University of Kumamoto
  • KATSURA Momomi
    Ex-Faculty of Environmental and Symbiotic Sciences, Prefectural University of Kumamoto
  • NAKASHIMA Nana
    Faculty of Environmental and Symbiotic Sciences, Prefectural University of Kumamoto
  • KONDO Akiho
    Graduate School of Environmental and Symbiotic Sciences, Prefectural University of Kumamoto
  • YUCHI Sakiko
    Ex-Faculty of Environmental and Symbiotic Sciences, Prefectural University of Kumamoto
  • NAKAMURA Sayuri
    Faculty of Environmental and Symbiotic Sciences, Prefectural University of Kumamoto
  • MATSUDA Ayako
    Ex-Faculty of Environmental and Symbiotic Sciences, Prefectural University of Kumamoto

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Other Title
  • 小学生の調理スキルと自尊感情を高める調理実習プログラムの評価
  • ショウガクセイ ノ チョウリ スキル ト ジソン カンジョウ オ タカメル チョウリ ジッシュウ プログラム ノ ヒョウカ

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Abstract

<p>Objective: The aim of this study was to evaluate a cooking practice program to improve cooking skills and enhance self-esteem among elementary school students.</p><p>Methods: Twenty 4th to 6th grade students participated in a cooking practice program in five sessions from July to August, 2018. In the program children made meals with the support of the staff and then ate the meal. For the process evaluation, we asked the students about the difficulty of the program and satisfaction with it. At the end of the fourth session, we requested their guardians to complete a questionnaire. We examined the effects of the program based on changes in cooking skill items and self-esteem scores (Rosenberg self-esteem scale) before and after the program.</p><p>Results: The results of the process evaluation by students and guardians were satisfactory. The number of dishes that could be made was significantly increased after program participation (P<0.001). For all students, the self-esteem scores did not differ before and after the program. Students were divided into two groups (lower and higher groups) based on the median self-esteem score before program participation and were compared by repeated two-way ANOVA. Self-esteem scores were significantly improved in children in the lower self-esteem group (P=0.002).</p><p>Conclusion: This cooking practice program may improve cooking skills and enhance self-esteem in the lower self-esteem students.</p>

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