The Experts below are selected from a list of 108 Experts worldwide ranked by ideXlab platform

Marilyn A. Winkleby - One of the best experts on this subject based on the ideXlab platform.

  • Massive open online nutrition and Cooking course for improved eating behaviors and meal composition
    International Journal of Behavioral Nutrition and Physical Activity, 2015
    Co-Authors: Maya Adam, Kelly C. Young-wolff, Ellen Konar, Marilyn A. Winkleby
    Abstract:

    Background Behavioral shifts in eating, favoring the increased consumption of highly processed foods over healthier, home-cooked alternatives, have led to widespread health problems. This study reports on the effectiveness of a massive open online course (MOOC), offering integrated nutrition and Cooking Instruction, for improving eating behaviors and meal composition among course participants.

  • Massive open online nutrition and Cooking course for improved eating behaviors and meal composition
    International Journal of Behavioral Nutrition and Physical Activity, 2015
    Co-Authors: Maya Adam, Kelly C. Young-wolff, Ellen Konar, Marilyn A. Winkleby
    Abstract:

    Background Behavioral shifts in eating, favoring the increased consumption of highly processed foods over healthier, home-cooked alternatives, have led to widespread health problems. This study reports on the effectiveness of a massive open online course (MOOC), offering integrated nutrition and Cooking Instruction, for improving eating behaviors and meal composition among course participants. Methods The course, consisting of 47 short (4–6 min.) videos, was offered through Coursera, an open, online learning platform, available to individuals worldwide who have access to the Internet. Beginning in January 2014, participants viewed course videos, completed quizzes and participated in optional Cooking assignments, over a 5-week period. Participants were invited to complete optional pre- and post-course surveys assessing their eating behaviors, typical meal composition and perceived barriers to home Cooking. McNemar-Bowker tests of symmetry and within subject t -tests were conducted to evaluate pre-post survey changes in the primary variables measured. Results 7,422 participants from more than 80 countries completed both pre- and post-course surveys, while 19,374 participants completed the pre-survey only. Class participants were primarily women in the child-rearing ages (20–49 years of age). There were significant positive changes in eating behaviors and meal composition over time, including an increase in the percentage of participants who reported Cooking dinner at home using mostly fresh ingredients 5–7 times in the previous week (63.4 % to 71.4 %), and who felt that yesterday’s dinner was very/extremely healthy (39.3 % to 56.4 %) and enjoyable (55.2 % to 66.7 %) (all p values < .0001). Conclusions Integrated nutrition and Cooking courses, delivered via open online learning platforms, offer a free and flexible venue for reaching adults worldwide and have the potential to catalyze powerful behavioral shifts that align well with efforts to improve eating behaviors and meal composition.

Maya Adam - One of the best experts on this subject based on the ideXlab platform.

  • Massive open online nutrition and Cooking course for improved eating behaviors and meal composition
    International Journal of Behavioral Nutrition and Physical Activity, 2015
    Co-Authors: Maya Adam, Kelly C. Young-wolff, Ellen Konar, Marilyn A. Winkleby
    Abstract:

    Background Behavioral shifts in eating, favoring the increased consumption of highly processed foods over healthier, home-cooked alternatives, have led to widespread health problems. This study reports on the effectiveness of a massive open online course (MOOC), offering integrated nutrition and Cooking Instruction, for improving eating behaviors and meal composition among course participants.

  • Massive open online nutrition and Cooking course for improved eating behaviors and meal composition
    International Journal of Behavioral Nutrition and Physical Activity, 2015
    Co-Authors: Maya Adam, Kelly C. Young-wolff, Ellen Konar, Marilyn A. Winkleby
    Abstract:

    Background Behavioral shifts in eating, favoring the increased consumption of highly processed foods over healthier, home-cooked alternatives, have led to widespread health problems. This study reports on the effectiveness of a massive open online course (MOOC), offering integrated nutrition and Cooking Instruction, for improving eating behaviors and meal composition among course participants. Methods The course, consisting of 47 short (4–6 min.) videos, was offered through Coursera, an open, online learning platform, available to individuals worldwide who have access to the Internet. Beginning in January 2014, participants viewed course videos, completed quizzes and participated in optional Cooking assignments, over a 5-week period. Participants were invited to complete optional pre- and post-course surveys assessing their eating behaviors, typical meal composition and perceived barriers to home Cooking. McNemar-Bowker tests of symmetry and within subject t -tests were conducted to evaluate pre-post survey changes in the primary variables measured. Results 7,422 participants from more than 80 countries completed both pre- and post-course surveys, while 19,374 participants completed the pre-survey only. Class participants were primarily women in the child-rearing ages (20–49 years of age). There were significant positive changes in eating behaviors and meal composition over time, including an increase in the percentage of participants who reported Cooking dinner at home using mostly fresh ingredients 5–7 times in the previous week (63.4 % to 71.4 %), and who felt that yesterday’s dinner was very/extremely healthy (39.3 % to 56.4 %) and enjoyable (55.2 % to 66.7 %) (all p values < .0001). Conclusions Integrated nutrition and Cooking courses, delivered via open online learning platforms, offer a free and flexible venue for reaching adults worldwide and have the potential to catalyze powerful behavioral shifts that align well with efforts to improve eating behaviors and meal composition.

Duk-ho Kang - One of the best experts on this subject based on the ideXlab platform.

  • Monitoring Country-of-origin Labels and Sanitation on the Meat Markets in Seoul, Korea
    Korean Journal for Food Science of Animal Resources, 2007
    Co-Authors: Jung Min Park, Hyo Jung Gu, Jong Youn Jeong, Un Jae Chang, Duk-ho Kang
    Abstract:

    Animals must be inspected prior to and after slaughter to make certain they are free of diseases and unacceptable defects. Since meats are potentially hazardous foods, they should not be accept if there are any signs of contamination, temperature abuse, or spoilage. This survey was aimed to monitor the current situation of country-of-origin labels and sanitation for the meat markets in Seoul, Korea. The markets were divided into groups as to 25 territories in Seoul and the size of markets (large size, medium size, and small size). In terms of size distribution, small butcher shops occupied the highest percentage. On the itemized suitability test of unpacked and packed beer in Seoul, most butcher shops showed good evaluation. However, labels indicating the grade, storage and Cooking Instruction for unpacked beef were not properly posted on the products. The results of monitoring sanitation conditions for butcher shops in Seoul showed relatively low suitability. Especially, there were serious lack of knowledge about wearing the sanitation clothings, caps, and shoes. The problem with food safety is so complicated that producers, consumers, merchandisers, the press, the government and the scholar should try to solve the problems altogether. Also, it is important to educate and provide them with correct understanding and information for food hygiene and safety.

  • Monitoring Country-of-origin Labels and Sanitation on the Meat Markets in Seoul, Korea
    Korean Journal for Food Science of Animal Resources, 2007
    Co-Authors: Jung Min Park, Hyo Jung Gu, Jong Youn Jeong, Un Jae Chang, Duk-ho Kang
    Abstract:

    Animals must be inspected prior to and after slaughter to make certain they are free of diseases and unacceptable defects. Since meats are potentially hazardous foods, they should not be accept if there are any signs of contamination, temperature abuse, or spoilage. This survey was aimed to monitor the current situation of country-of-origin labels and sanitation for the meat markets in Seoul, Korea. The markets were divided into groups as to 25 territories in Seoul and the size of markets (large size, medium size, and small size). In terms of size distribution, small butcher shops occupied the highest percentage. On the itemized suitability test of unpacked and packed beer in Seoul, most butcher shops showed good evaluation. However, labels indicating the grade, storage and Cooking Instruction for unpacked beef were not properly posted on the products. The results of monitoring sanitation conditions for butcher shops in Seoul showed relatively low suitability. Especially, there were serious lack of knowledge about wearing the sanitation clothings, caps, and shoes. The problem with food safety is so complicated that producers, consumers, merchandisers, the press, the government and the scholar should try to solve the problems altogether. Also, it is important to educate and provide them with correct understanding and information for food hygiene and safety.

Kelly C. Young-wolff - One of the best experts on this subject based on the ideXlab platform.

  • Massive open online nutrition and Cooking course for improved eating behaviors and meal composition
    International Journal of Behavioral Nutrition and Physical Activity, 2015
    Co-Authors: Maya Adam, Kelly C. Young-wolff, Ellen Konar, Marilyn A. Winkleby
    Abstract:

    Background Behavioral shifts in eating, favoring the increased consumption of highly processed foods over healthier, home-cooked alternatives, have led to widespread health problems. This study reports on the effectiveness of a massive open online course (MOOC), offering integrated nutrition and Cooking Instruction, for improving eating behaviors and meal composition among course participants.

  • Massive open online nutrition and Cooking course for improved eating behaviors and meal composition
    International Journal of Behavioral Nutrition and Physical Activity, 2015
    Co-Authors: Maya Adam, Kelly C. Young-wolff, Ellen Konar, Marilyn A. Winkleby
    Abstract:

    Background Behavioral shifts in eating, favoring the increased consumption of highly processed foods over healthier, home-cooked alternatives, have led to widespread health problems. This study reports on the effectiveness of a massive open online course (MOOC), offering integrated nutrition and Cooking Instruction, for improving eating behaviors and meal composition among course participants. Methods The course, consisting of 47 short (4–6 min.) videos, was offered through Coursera, an open, online learning platform, available to individuals worldwide who have access to the Internet. Beginning in January 2014, participants viewed course videos, completed quizzes and participated in optional Cooking assignments, over a 5-week period. Participants were invited to complete optional pre- and post-course surveys assessing their eating behaviors, typical meal composition and perceived barriers to home Cooking. McNemar-Bowker tests of symmetry and within subject t -tests were conducted to evaluate pre-post survey changes in the primary variables measured. Results 7,422 participants from more than 80 countries completed both pre- and post-course surveys, while 19,374 participants completed the pre-survey only. Class participants were primarily women in the child-rearing ages (20–49 years of age). There were significant positive changes in eating behaviors and meal composition over time, including an increase in the percentage of participants who reported Cooking dinner at home using mostly fresh ingredients 5–7 times in the previous week (63.4 % to 71.4 %), and who felt that yesterday’s dinner was very/extremely healthy (39.3 % to 56.4 %) and enjoyable (55.2 % to 66.7 %) (all p values < .0001). Conclusions Integrated nutrition and Cooking courses, delivered via open online learning platforms, offer a free and flexible venue for reaching adults worldwide and have the potential to catalyze powerful behavioral shifts that align well with efforts to improve eating behaviors and meal composition.

Ellen Konar - One of the best experts on this subject based on the ideXlab platform.

  • Massive open online nutrition and Cooking course for improved eating behaviors and meal composition
    International Journal of Behavioral Nutrition and Physical Activity, 2015
    Co-Authors: Maya Adam, Kelly C. Young-wolff, Ellen Konar, Marilyn A. Winkleby
    Abstract:

    Background Behavioral shifts in eating, favoring the increased consumption of highly processed foods over healthier, home-cooked alternatives, have led to widespread health problems. This study reports on the effectiveness of a massive open online course (MOOC), offering integrated nutrition and Cooking Instruction, for improving eating behaviors and meal composition among course participants.

  • Massive open online nutrition and Cooking course for improved eating behaviors and meal composition
    International Journal of Behavioral Nutrition and Physical Activity, 2015
    Co-Authors: Maya Adam, Kelly C. Young-wolff, Ellen Konar, Marilyn A. Winkleby
    Abstract:

    Background Behavioral shifts in eating, favoring the increased consumption of highly processed foods over healthier, home-cooked alternatives, have led to widespread health problems. This study reports on the effectiveness of a massive open online course (MOOC), offering integrated nutrition and Cooking Instruction, for improving eating behaviors and meal composition among course participants. Methods The course, consisting of 47 short (4–6 min.) videos, was offered through Coursera, an open, online learning platform, available to individuals worldwide who have access to the Internet. Beginning in January 2014, participants viewed course videos, completed quizzes and participated in optional Cooking assignments, over a 5-week period. Participants were invited to complete optional pre- and post-course surveys assessing their eating behaviors, typical meal composition and perceived barriers to home Cooking. McNemar-Bowker tests of symmetry and within subject t -tests were conducted to evaluate pre-post survey changes in the primary variables measured. Results 7,422 participants from more than 80 countries completed both pre- and post-course surveys, while 19,374 participants completed the pre-survey only. Class participants were primarily women in the child-rearing ages (20–49 years of age). There were significant positive changes in eating behaviors and meal composition over time, including an increase in the percentage of participants who reported Cooking dinner at home using mostly fresh ingredients 5–7 times in the previous week (63.4 % to 71.4 %), and who felt that yesterday’s dinner was very/extremely healthy (39.3 % to 56.4 %) and enjoyable (55.2 % to 66.7 %) (all p values < .0001). Conclusions Integrated nutrition and Cooking courses, delivered via open online learning platforms, offer a free and flexible venue for reaching adults worldwide and have the potential to catalyze powerful behavioral shifts that align well with efforts to improve eating behaviors and meal composition.