青少年食物技能发展：一项定性研究

IF 1.5 Q3 FAMILY STUDIES

Family & Consumer Sciences Research Journal Pub Date : 2025-04-25 DOI:10.1111/fcsr.70015

Marcy E. Gaston, J. Mitchell Vaterlaus, Nicole C. Wanago

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引用次数: 0

摘要

几十年来，在家做饭的人数减少了，这降低了年轻一代的烹饪技能发展。使用Bronfenbrenner的生态模型，本研究调查了年轻人（n = 270）和食品和营养教育工作者（n = 93）。主题分析得出三个主题：(1)生命周期对食物技能发展的影响；(2)食物技能发展与教育；(3)食物技能发展的实用策略。双方一致认为，食品技能教育应具有实用性和相关性，利用社交媒体和互联网资源加强技能发展。

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Food skill development in young adulthood: A qualitative study

Cooking at home has declined for decades, reducing food skill development among younger generations. Using Bronfenbrenner's ecological model, this study surveyed young adults (n = 270) and food and nutrition educators (n = 93). Thematic analysis resulted in three themes: (1) Life Cycle Influences on Food Skill Development, (2) Food Skill Development and Education, and (3) Practical Strategies for Developing Food Skills. Both groups agreed that food skill education should be practical and relevant, using social media and internet resources to enhance skill development.

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来源期刊

Family & Consumer Sciences Research Journal FAMILY STUDIES-

CiteScore

1.70

自引率

28.60%

发文量

期刊介绍： Publishing original research and scholarly reviews in areas of family and consumer sciences and related disciplines, Family & Consumer Sciences Research Journal is concerned with the general well-being of families and individuals, including such areas as child and family studies; clothing and textiles; consumer sciences education; family economics and management; food and nutrition; and housing, equipment, and design.