Effects of a Non-face-to-face Cooking Program to Improve Confidence in Cooking and Enhance Self-esteem among Elementary School Students

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  • Kondo Akiho
    Graduate School of Environmental and Symbiotic Sciences, Prefectural University of Kumamoto
  • Yamaguchi Ayu
    Faculty of Environmental and Symbiotic Sciences, Prefectural University of Kumamoto
  • Nakashita Chihiro
    Faculty of Environmental and Symbiotic Sciences, Prefectural University of Kumamoto
  • Hosoda Kouhei
    Department of Health and Nutrition, Faculty of Human Life Studies, Jin-ai University
  • Sakamoto Tatsuaki
    Faculty of Environmental and Symbiotic Sciences, Prefectural University of Kumamoto

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Other Title
  • 小学生の調理に対する自信とセルフエスティームを高める非対面式による調理プログラムの効果
  • ショウガクセイ ノ チョウリ ニ タイスル ジシン ト セルフエスティーム オ タカメル ヒタイメンシキ ニ ヨル チョウリ プログラム ノ コウカ

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Abstract

<p>Objective: This study aimed to examine the effect of a non-face-to-face cooking program on self-confidence in cooking and self-esteem.</p><p>Methods: The participants were 29 students of Grades 4 through 6. The program was conducted once a week (five times in total) using a before-and-after comparison design. The participants cooked while watching cooking videos at home. We provided the ingredients free of charge to those who required them. For the process evaluation, we asked the participants about the ease of understanding the cooking videos and the difficulties in cooking. After the program, the guardians were requested to complete a questionnaire. We examined the effects of the program based on changes in cooking confidence and self-esteem. Self-esteem was evaluated using the scale (score range, 8–32 points), whose reliability and validity have been confirmed in previous studies.</p><p>Results: The results of the process evaluation by participants and guardians were satisfactory. Many responded that they were confident they would cook well by themselves after participating in the program (p = 0.003) and were also highly confident that they would cook various dishes by themselves without using a gas stove or a kitchen knife (p < 0.001). The mean (standard deviation) of SE was higher at 25.0 (4.4) after participation than at 22.9 (5.2) before participation (p = 0.002).</p><p>Conclusion: Although it is necessary to set up a control group for examination, it was suggested that this program improved confidence in cooking and enhanced self-esteem.</p>

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