A small scale investigation into the perception of children’s cooking projects by teachers, cooks and parents
University of Wales Institute Cardiff
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BACKGROUND: A small scale study to investigate perceptions of the Food Standards Agency cooking bus and current school cooking projects by teachers, cooks and parents. METHOD: Semi-structured, scheduled, personal qualitative interviews with eight participants investigating awareness of the cooking bus initiative and perceptions of children’s current cooking skills. Opportunistic sampling of personal contacts from a wide range of perspectives was used. An interview schedule involving a list of seven pre-determined questions devised to meet the study objectives was also used. Data was original in character and collected using oral-verbal stimuli and reply was in terms of oral verbal response. It was not thought necessary to record interviews due to transcription restraints. Data was analysed using content analysis and constant comparative methods to show similarities in thoughts, perceptions and ideologies amongst participants. RESULTS: Majority of participants described how they felt current children’s cooking skills were poorer than that in the past, reasoning for this was attributed to lack of cooking education, resources and a change in family structure. Only half of the study sample reported awareness of the cooking bus initiative and the cooking bus was evaluated as an appropriate initiative for the Food Standards Agency to sponsor. CONCLUSION: Children’s cooking projects play an important role in the general health and well being of children.
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