Create Our Own Kai: A Randomised Control Trial of a Cooking Intervention with Group Interview Insights into Adolescent Cooking Behaviours.

Cooking is frequently associated with a healthier diet, however few youth cooking intervention studies have used control groups or follow-ups. Additionally, although cooking is associated with better mental well-being among adolescents, this has not been examined experimentally. This randomised controlled trial investigated whether a five-day intensive holiday cooking program, followed by six weeks of weekly meal kits with Facebook support groups, affected the cooking-related outcomes, diet quality and mental well-being among adolescents, with a 12-month follow-up.

Pilot Testing of an Intensive Cooking Course for New Zealand Adolescents: The Create-Our-Own Kai Study.

The role of cooking on health and wellbeing is a recent area of scientific interest. In order to investigate this role, a cooking program that is suitable for each target population is needed e.g.

University foodservices' potential for providing environmental education to students.

Aims: University foodservices are potentially well placed to foster environmental education in a non-classroom setting and so could have the power to benefit communities through producing environmentally literate graduates. Buy-in from foodservice staff is critical for realising this potential, so understanding what foodservice staff think about their foodservice engaging in the provision of environmental education is essential. The aim of this study was to identify the dominant perspectives held by university foodservice staff about the desirability and realities of fostering environmental education in their workplaces.

Using the Systems-Practice Framework to Understand Food Allergen Management Practices at College Catering Operations: A Qualitative Study.

Background: The number of individuals with food allergies or intolerances attending catered university residential colleges is increasing, and safe dining options are required to minimize the risk of allergic reactions and food-induced death.

Objective: This qualitative research study sought to advance professional knowledge of the factors affecting allergen management practices, particularly pertaining to college foodservices.

Design: Three catered residential colleges affiliated with a major university in New Zealand were selected as research sites.