Evaluation of a Cooperative Extension Curriculum in Florida: Food Modification for Special Needs

Autor/inn/en	Dahl, Wendy J.; Ford, Amanda L.; Radford, Allyson; Gal, Nancy J.
Titel	Evaluation of a Cooperative Extension Curriculum in Florida: Food Modification for Special Needs
Quelle	In: Journal of Extension, 54 (2016) 2, (7 Seiten) PDF als Volltext Verfügbarkeit
Sprache	englisch
Dokumenttyp	gedruckt; online; Zeitschriftenaufsatz
ISSN	1077-5315
Schlagwörter	Extension Education; Curriculum Evaluation; Older Adults; Food Service; Food Standards; Foods Instruction; Skill Development; Gerontology; Nutrition Instruction; Likert Scales; Surveys; Florida + Suchen Sie Ihr Suchwort? Erweitertes Bildungsangebot; Curriculum; Evaluation; Curriculumevaluation; Lehrplan; Rahmenplan; Evaluierung; Älterer Erwachsener; Lebensmittelgesetz; Lebensmittelkunde; Kompetenzentwicklung; Qualifikationsentwicklung; Gerontologie; Nutrition education; Ernährungserziehung; Likert-Skala; Survey; Umfrage; Befragung
Abstract	State and national surveys of adult family care homes identified a strong need for education on texture-modified food preparation and the nutritional needs of older adults. An Extension curriculum, Food Modification for Special Needs, was developed to provide an overview of chewing and swallowing problems, food texture, pureed food preparation, and the nutritional needs of older adults as well as hands-on skill development. An evaluation demonstrated that use of the curriculum resulted in significant impacts among workshop participants on perceived knowledge and skills gained and implementation of skills learned. Further in-state and national dissemination of the Food Modification for Special Needs curriculum is required. (As Provided).
Anmerkungen	Extension Journal, Inc. e-mail: joe-ed@joe.org; Web site: http://www.joe.org
Erfasst von	ERIC (Education Resources Information Center), Washington, DC
Update	2020/1/01