Development of “College CHEF,” a Campus-based Culinary Nutrition Program

Jennifer McMullen, Melinda Ickes, Melody Noland, Heather Erwin, Don Helme

Research output: Contribution to journalArticlepeer-review

3 Scopus citations


Background: More than one third of college students are obese, with many lacking the knowledge and skills necessary to cook healthfully. Purpose: The purpose of this study was to describe the PRECEDE–PROCEED model-driven primary and secondary needs assessments (PNA, SNA), which contributed to the development of the College CHEF. Methods: Staff members (n = 2) and freshmen students (n = 7) affiliated with a health-oriented living learning program (LLP) participated in interviews and a focus group. Students (n = 43) from college fitness courses completed a survey via Qualtrics. (1) Literature was reviewed to synthesize evidence-based programming strategies, results, and implications. (2) Focus group and interview responses were examined using comparative analysis. (3) Descriptive statistics were used to summarize cooking behaviors, barriers, and interest with cooking. Results: Focus group participants and the majority (88%) of survey respondents were interested in participating in programming. Consensus was a weekly, multisession program incorporating hands-on cooking and nutrition education is ideal; findings from SNA supported. Discussion: Integrating the PNA and SNA as part of the program planning process was instrumental in developing an evidence-based culinary nutrition education program. Translation to Health Education Practice: The application of the PRECEDE–PROCEED model may help other Health Educators in understanding and applying program planning steps.

Original languageEnglish
Pages (from-to)22-31
Number of pages10
JournalAmerican Journal of Health Education
Issue number1
StatePublished - Jan 2 2017

Bibliographical note

Publisher Copyright:
© SHAPE America.

ASJC Scopus subject areas

  • Health(social science)
  • Public Health, Environmental and Occupational Health


Dive into the research topics of 'Development of “College CHEF,” a Campus-based Culinary Nutrition Program'. Together they form a unique fingerprint.

Cite this