Abstract

AL-ALI, Nur  and  ARRIAGA ARRIZABALAGA, Andrés. Elements of effectiveness of the nutritional-child education programs: the nutritional culinary education and its benefits. Rev Esp Nutr Hum Diet [online]. 2016, vol.20, n.1, pp.61-68. ISSN 2174-5145.  https://dx.doi.org/10.14306/renhyd.20.1.181.

Currently there is a high prevalence of chronic non-communicable diseases in both adult and childhood. Nutrition education programs have shown its effectiveness preventing these diseases. Some elements of effectiveness of these programs are implementing programs in schools, the involvement of the families and the school community, the screening program for children from 6-12 years of age, learning based on practice, educational program based on theories, provide the necessary tools to produce behavioral changes. The culinary nutrition education and cooking skills education is presented as one of the most popular methods, hands-on learning on how to prepare and cook healthy foods has proven benefits: increased consumption of fruits and vegetables, improving the culinary skills, improving beliefs about food, improving eating behaviors, prevention of childhood obesity and improving dietary choices. But more research is needed in this modality to learn the elements of effectiveness of culinary nutrition education, especially in Spain.

Keywords : Models; Educational; Diet; Food, and Nutrition; Cooking; Prevention and Control.

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