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Development of Master Chef: A Curriculum to Promote Nutrition and Mindful Eating among College Students

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  • Kayla Parsons

    (School of Food and Agriculture, University of Maine, Orono, ME 04469, USA)

  • Kelley Strout

    (School of Nursing, University of Maine, Orono, ME 04469, USA)

  • Caitlyn Winn

    (School of Food and Agriculture, University of Maine, Orono, ME 04469, USA)

  • Mona Therrien-Genest

    (School of Food and Agriculture, University of Maine, Orono, ME 04469, USA)

  • Kate Yerxa

    (School of Food and Agriculture, University of Maine, Orono, ME 04469, USA)

  • Jade McNamara

    (School of Food and Agriculture, University of Maine, Orono, ME 04469, USA)

Abstract

Research suggests that success in improving undergraduates’ diet quality can benefit from a multifaceted approach, incorporating nutrition education, mindful eating, and culinary skill-building. The current study aimed (1) to review the development of Master Chef, a mindful eating curriculum, and (2) assess its feasibility through an online expert review. Expert reviewers were recruited through an online mindful eating course. Survey questions included both Likert-style and open-ended questions. Quantitative survey data were analyzed using descriptive statistics. Two independent researchers coded qualitative data, which then underwent inductive thematic analysis. Reviewers (N = 7) were experts in the fields of nutrition, psychology, and mindful eating. Master Chef’s overall feasibility was rated highly. The overall curriculum was perceived positively. However, it was recommended that the program include more mindfulness. Master Chef was identified as a feasible program for improving the health behaviors of college students. Pilot dissemination and analysis will be necessary to assess the program’s effectiveness in supporting disease prevention among undergraduates.

Suggested Citation

  • Kayla Parsons & Kelley Strout & Caitlyn Winn & Mona Therrien-Genest & Kate Yerxa & Jade McNamara, 2024. "Development of Master Chef: A Curriculum to Promote Nutrition and Mindful Eating among College Students," IJERPH, MDPI, vol. 21(4), pages 1-13, April.
    • Handle: RePEc:gam:jijerp:v:21:y:2024:i:4:p:487-:d:1376692
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    References listed on IDEAS

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    1. Potvin, Jacquelyn & Chappell, Kelsi & Balestracci, Kate & Greene, Geoffrey W. & Sweetman, Sara & Amin, Sarah, 2023. "Formative evaluation of a STEAM and nutrition education summer program for low-income youth," Evaluation and Program Planning, Elsevier, vol. 97(C).
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