互动食谱的特点,支持大学生在准备农产品时的自我效能
Kim Spaccarotella1, Sofiia Korotka2
1Department of Biological Sciences, Kean University, Union, NJ, United States.
Frontiers in public health
|December 18, 2025
概括
大学生可以通过交互式食谱书来提高生产自我效能. 这项研究发现交互式书籍有帮助,并建议进一步开发教育资源,以增加学生的水果和蔬菜消费.
科学领域:
- 营养科学 营养科学
- 教育技术的教育技术
- 公共卫生 公共卫生
背景情况:
- 大学生面临生产消费的障碍,包括有限的技巧和资源.
- 之前的研究强调了食谱视频在提高厨房准备产品的自我效能方面的有效性.
- 校园食品仓库和花园提供了增加学生获得新鲜农产品的机会.
研究的目的:
- 开发和评估一个交互式,学生友好的食谱书,旨在提高产品准备的自我效能.
- 收集学生对食谱书的反,并确定增加产品消费所需的额外资源.
主要方法:
- 多媒体学习的认知理论指导创建简短的视频集成到食谱书.
- 进行了一项调查,以评估营养的自我有效性,并收集关于这本书和补充资源的反.
主要成果:
- 参与者在阅读食谱书后,在准备产品时表现出自我效能增加的趋势.
- 学生们发现互动图书是有益的,并建议数字和印刷材料用于未来的资源.
- 平均每日蔬菜摄入量为2.05份 (n=20).
结论:
- 互动食谱书有望提高大学生将农产品纳入饮食的能力.
- 调查结果可以为针对这一群体的公共卫生营养干预措施的设计提供信息.
- 未来的研究应该调查长期影响,并探索支持产品消费的额外互动工具.
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