<p>Aim: The purpose of this paper is to see if there has been a change over time in the performance and in the spoken word of the Swedish cooking programs. By testing the theory of intimization on the cooking programs I get the opportunity to see if the border between the private and the public have become clearer or more difficult to notice, and if the new language, the informal language as intimization entails, has been used in Swedish cooking programs since the 70s until today, or if there´s ever been a formal language in Swedish programs? Method/Material: I'm using a rhetorical approach that includes a three-step analysis. Analysing the context, means to persuade and performance. The empirical material I intend to analyze is Swedish cooking programs from the 70s until today, 2010. I´ve chosen a program from each decade except the 2000s, where I´ve chosen two, depending on the overwhelming amount of Swedish cooking programs during that decade. Main Results: The language and performance in the Swedish cooking programs are becoming more informal and in some cases extreme. There are still formal cooking programs, but today's open society is better built for the informal programs than it was before.</p>

Aim: The purpose of this paper is to see if there has been a change over time in the performance and in the spoken word of the Swedish cooking programs. By testing the theory of intimization on the cooking programs I get the opportunity to see if the border between the private and the public have become clearer or more difficult to notice, and if the new language, the informal language as intimization entails, has been used in Swedish cooking programs since the 70s until today, or if there´s ever been a formal language in Swedish programs? Method/Material: I'm using a rhetorical approach that includes a three-step analysis. Analysing the context, means to persuade and performance. The empirical material I intend to analyze is Swedish cooking programs from the 70s until today, 2010. I´ve chosen a program from each decade except the 2000s, where I´ve chosen two, depending on the overwhelming amount of Swedish cooking programs during that decade. Main Results: The language and performance in the Swedish cooking programs are becoming more informal and in some cases extreme. There are still formal cooking programs, but today's open society is better built for the informal programs than it was before.

Pink and Dude Chefs: A nutrition and culinary intervention for middle school students Tianna Sheehan The prevalence of obesity in US adolescents has more than tripled in the past 35 years, and the greatest impact has been among low-income and minority racial/ethnic populations. Adolescents report inadequate fruit and vegetable intake, an overconsumption of sweetened beverages, and a high reliance on fast food locations for meals or snacks; increasing the risk of adolescent obesity. Building knowledge and skills through culinary interventions may empower middle school students to create and also choose healthful foods. Pink and Dude Chefs, a six-week nutrition and culinary intervention, aims to improve healthy eating behaviors by increasing nutrition knowledge and culinary ability. Trained research assistants from California Polytechnic State University (Cal Poly) led middle school boys and girls in lessons ranging on topics including macronutrients, real-world application of USDA MyPlate guidelines, and meal planning and budgeting. Cal Poly research assistants supported middle school participants in cooking recipes that were specifically chosen to highlight themes covered in the nutrition lesson and to progress in difficulty throughout the program. The program consisted of 12 lessons that were each divided into 1 hour of classroom nutrition instruction and 1 hour of hands-on cooking practicum. The program took place in two locations, at Mesa Middle School in Arroyo Grande, California and Carpinteria Middle School in Carpinteria, California with 15-20 middle school volunteer participants who enrolled in each program. Questionnaires were used to measure fruit and vegetable preferences, dietary behavior, and barriers to healthy eating, culinary skill, culinary confidence, and basic nutrition knowledge pre- and post-intervention. Participants’ responses indicated an improved dietary profile as indicated by fruit and vegetable preferences, and fruit and vegetable intake. Responses also indicated increased culinary confidence and improved nutrition knowledge. More research is needed to test the long-term impact of participation in nutrition and culinary interventions.

No description available.

In the past 20 years, the way in which food is prepared has rapidly changed. Convenience has become a way of life and Americans have replaced meals made from scratch with meals that are quick and easy. During that time, body mass index has risen steadily. The prevalence of overweight and obesity among children has become common in the American population. “Pink Chefs,” a six-week culinary intervention for middle school girls 12 to 14-years-old, was developed and piloted to combat childhood obesity by teaching nutrition through basic cooking skills. The social cognitive theory was used as the theoretical framework. The goals of this program were to increase the subjects’ self-efficacy for cooking; to build knowledge for healthful dietary practices; and to provide a fun and safe environment conducive for interactive learning. This culinary enrichment program was piloted in reduced-income communities in south San Luis Obispo County, California, with 22 self-selected participants. Surveys were used to measure self-efficacy, knowledge, barriers and diet pre- versus post-intervention. Post-intervention measures demonstrated a significant (p = 0.005) intervention effect on self- efficacy for cooking. No significant increases were observed for knowledge, barriers and diet. This research, like that of Larson et al. (2006), illustrated that honing both skills and knowledge learned in a practical setting is one of the first steps for increasing self-efficacy for dietary improvements.

The rate of overweight and obesity among adolescents aged 12-19 years has more than tripled since 1980, and disproportionately impacts low-income and marginalized populations. Reduction in adolescent obesity rates may result in decreased health risks, decrease healthcare costs, and increased quality of life. Effective intervention methods for adolescent participants have incorporated nutrition knowledge and culinary skill building into afterschool programs. This study examines whether building knowledge, skills, and confidence through a culinary intervention can improve adolescent participants’ choices of healthful foods through increased fruit and vegetable intake. Pink and Dude Chefs (PDC) is an afterschool nutrition education and culinary skills program for middle-school adolescents aged 11-14 years. This project aimed to improve eating behavior in participants by increasing culinary and nutrition self-efficacy. PDC was implemented in Shandon, California from Spring 2014 to Fall 2014, and in Santa Maria, Guadalupe, and New Cuyama, California from Fall 2015 to Summer 2016. Eighty-three middle school students participated and completed surveys in the 12-lesson program that covered food safety, micro- and macronutrients, meal planning, and USDA MyPlate guidelines. Participant fruit and vegetable consumption improved following participation. Girls’ frequency of overall fruit consumption increased from a mean of 1.8 (SD 0.9) to 2.0 (SD 1.0). Girls’ vegetable consumption increased from 1.2 (SD 0.8) to 1.5 (SD 0.9). Boys’ fruit consumption increased from 1.9 (SD 1.0) to 2.2 (SD 1.0), and boys’ vegetable consumption increased from 1.1 (SD 0.9) to 1.3 (SD 0.8). More research is needed to evaluate the long-term effect of participation in nutrition education and culinary skills programs. If obesity prevention programs that incorporate a skill-based culinary approach continue to show promising outcomes for adolescents, larger scale efforts may contribute to decreasing the public health and economic burdens associated with obesity.