{"id":{"repo_id":"utc","oai_identifier":"oai:scholar.utc.edu:theses-1798"},"canonical_url":"https://search.dev.ndltd.org/etd/utc/oai:scholar.utc.edu:theses-1798","repository":{"repo_id":"utc","name":"University of Tennessee - Chattanooga","base_url":"https://scholar.utc.edu/do/oai/"},"display":{"title":"Perceptions of a community-based cooking skills and nutrition education class","abstract":"This dissertation examined the perceptions of a community-based cooking skills and nutrition education class that included an availability sample of adult learners who attended monthly classes offered from 2017-2018. The study was a mixed-methods research design using extant data. Participants completed a nine-question post survey. Two newly developed Likert type scales measured nutrition related self-efficacy and food resource management. Four survey questions were summed as Nutrition Empowerment Score (NES), four survey questions were summed as Food Resource Management Score (FRMS), and one open-ended question provided qualitative data. A total of 12 months of data were used for analysis. The new NES scale showed good reliability, while the FRMS scale did not meet the threshold for reliability. The relationship between NES and FRMS was statistically significant with a moderately positive relationship between the variables. The relationship between NES and the Good and Cheap, Eating Well on $4 a Day curriculum was statistically significant, however, the relationship between the teaching kitchen environment and the class instructor were not statistically significant. Qualitative analysis revealed positive perceptions from participants related to the research variables. The curriculum and teaching kitchen used suggested knowledge gained and application to the home environment. Participants also reported social benefits from the class and a positive view of the various instructors. This study suggests that community-based organizations have a variety of low-cost options related to the teaching kitchen environment and instructor when implementing hands-on nutrition education (HONE) programs using the Good and Cheap curriculum.","abstract_html":"This dissertation examined the perceptions of a community-based cooking skills and nutrition education class that included an availability sample of adult learners who attended monthly classes offered from 2017-2018. The study was a mixed-methods research design using extant data. Participants completed a nine-question post survey. Two newly developed Likert type scales measured nutrition related self-efficacy and food resource management. Four survey questions were summed as Nutrition Empowerment Score (NES), four survey questions were summed as Food Resource Management Score (FRMS), and one open-ended question provided qualitative data. A total of 12 months of data were used for analysis. The new NES scale showed good reliability, while the FRMS scale did not meet the threshold for reliability. The relationship between NES and FRMS was statistically significant with a moderately positive relationship between the variables. The relationship between NES and the Good and Cheap, Eating Well on $4 a Day curriculum was statistically significant, however, the relationship between the teaching kitchen environment and the class instructor were not statistically significant. Qualitative analysis revealed positive perceptions from participants related to the research variables. The curriculum and teaching kitchen used suggested knowledge gained and application to the home environment. Participants also reported social benefits from the class and a positive view of the various instructors. This study suggests that community-based organizations have a variety of low-cost options related to the teaching kitchen environment and instructor when implementing hands-on nutrition education (HONE) programs using the Good and Cheap curriculum.","abstract_has_math":false,"creators":["Powell, Melissa C"],"institution":"University of Tennessee at Chattanooga","degree_name":null,"degree_level":null,"degree_discipline":null,"degree_department":null,"school":null,"contributors":["Crawford, Elizabeth K.; Rausch, David W.","Silver, Christopher F.; Mathews, Yang I.","College of Health, Education, and Professional Studies"],"advisors":[],"committee_chairs":[],"committee_members":[],"year":null,"date_issued":"","date_published":null,"updated_at":"2026-07-24T05:46:59Z","subjects":["Adult students","Cooking--Study and teaching","Nutrition--Study and teaching"],"languages":["English","eng"],"rights":[],"rights_urls":["https://rightsstatements.org/page/InC/1.0/?language=en"],"identifier_entries":[]},"links":{"outbound_url":"https://scholar.utc.edu/theses/637","outbound_label":"Repository record","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Crawford, Elizabeth K.; Rausch, David W.","Silver, Christopher F.; Mathews, Yang I.","College of Health, Education, and Professional Studies"]},{"key":"dc:creator","label":"Author","values":["Powell, Melissa C"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2020-05-01T07:00:00Z"]},{"key":"dc:publisher","label":"Institution","values":["University of Tennessee at Chattanooga","Chattanooga (Tenn.)"]},{"key":"dc:relation","label":"Dc Relation","values":["Masters Theses and Doctoral Dissertations"]},{"key":"dc:type","label":"Dc Type","values":["Doctoral dissertations","Text"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Adult students","Cooking--Study and teaching","Nutrition--Study and teaching"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["English","eng"]},{"key":"dc:rights","label":"Dc Rights","values":["https://rightsstatements.org/page/InC/1.0/?language=en"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["https://scholar.utc.edu/theses/637"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["School of Professional Studies","Ph. 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The new NES scale showed good reliability, while the FRMS scale did not meet the threshold for reliability. The relationship between NES and FRMS was statistically significant with a moderately positive relationship between the variables. The relationship between NES and the Good and Cheap, Eating Well on $4 a Day curriculum was statistically significant, however, the relationship between the teaching kitchen environment and the class instructor were not statistically significant. Qualitative analysis revealed positive perceptions from participants related to the research variables. The curriculum and teaching kitchen used suggested knowledge gained and application to the home environment. Participants also reported social benefits from the class and a positive view of the various instructors. This study suggests that community-based organizations have a variety of low-cost options related to the teaching kitchen environment and instructor when implementing hands-on nutrition education (HONE) programs using the Good and Cheap curriculum."]},{"key":"dc:title","label":"Title","values":["Perceptions of a community-based cooking skills and nutrition education class"]}]}],"canonical_facts":{"dc:contributor":["Crawford, Elizabeth K.; Rausch, David W.","Silver, Christopher F.; Mathews, Yang I.","College of Health, Education, and Professional Studies"],"dc:creator":["Powell, Melissa C"],"dc:date":["2020-05-01T07:00:00Z"],"dc:description":["School of Professional Studies","Ph. D.; A dissertation submitted to the faculty of the University of Tennessee at Chattanooga in partial fulfillment of the requirements of the degree of Doctor of Philosophy."],"dc:description.abstract":["This dissertation examined the perceptions of a community-based cooking skills and nutrition education class that included an availability sample of adult learners who attended monthly classes offered from 2017-2018. The study was a mixed-methods research design using extant data. Participants completed a nine-question post survey. Two newly developed Likert type scales measured nutrition related self-efficacy and food resource management. Four survey questions were summed as Nutrition Empowerment Score (NES), four survey questions were summed as Food Resource Management Score (FRMS), and one open-ended question provided qualitative data. A total of 12 months of data were used for analysis. The new NES scale showed good reliability, while the FRMS scale did not meet the threshold for reliability. The relationship between NES and FRMS was statistically significant with a moderately positive relationship between the variables. The relationship between NES and the Good and Cheap, Eating Well on $4 a Day curriculum was statistically significant, however, the relationship between the teaching kitchen environment and the class instructor were not statistically significant. Qualitative analysis revealed positive perceptions from participants related to the research variables. The curriculum and teaching kitchen used suggested knowledge gained and application to the home environment. Participants also reported social benefits from the class and a positive view of the various instructors. This study suggests that community-based organizations have a variety of low-cost options related to the teaching kitchen environment and instructor when implementing hands-on nutrition education (HONE) programs using the Good and Cheap curriculum."],"dc:identifier":["https://scholar.utc.edu/theses/637"],"dc:language":["English","eng"],"dc:publisher":["University of Tennessee at Chattanooga","Chattanooga (Tenn.)"],"dc:relation":["Masters Theses and Doctoral Dissertations"],"dc:rights":["https://rightsstatements.org/page/InC/1.0/?language=en"],"dc:subject":["Adult students","Cooking--Study and teaching","Nutrition--Study and teaching"],"dc:title":["Perceptions of a community-based cooking skills and nutrition education class"],"dc:type":["Doctoral dissertations","Text"]},"updated_at":"2026-07-24T05:46:59Z"}