Title |
Methods for the evaluation of the Jamie Oliver Ministry of Food program,Australia
|
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Published in |
BMC Public Health, April 2013
|
DOI | 10.1186/1471-2458-13-411 |
Pubmed ID | |
Authors |
Anna Flego, Jessica Herbert, Lisa Gibbs, Boyd Swinburn, Catherine Keating, Elizabeth Waters, Marj Moodie |
Abstract |
Community-based programs aimed at improving cooking skills, cooking confidence and individual eating behaviours have grown in number over the past two decades. Whilst some evidence exists to support their effectiveness, only small behavioural changes have been reported and limitations in study design may have impacted on results.This paper describes the first evaluation of the Jamie Oliver Ministry of Food Program (JMoF) Australia, in Ipswich, Queensland. JMoF Australia is a community-based cooking skills program open to the general public consisting of 1.5 hour classes weekly over a 10 week period, based on the program of the same name originating in the United Kingdom. |
X Demographics
Geographical breakdown
Country | Count | As % |
---|---|---|
United Kingdom | 4 | 44% |
Australia | 2 | 22% |
Unknown | 3 | 33% |
Demographic breakdown
Type | Count | As % |
---|---|---|
Members of the public | 6 | 67% |
Scientists | 2 | 22% |
Practitioners (doctors, other healthcare professionals) | 1 | 11% |
Mendeley readers
Geographical breakdown
Country | Count | As % |
---|---|---|
United Kingdom | 1 | <1% |
Unknown | 102 | 99% |
Demographic breakdown
Readers by professional status | Count | As % |
---|---|---|
Student > Master | 20 | 19% |
Student > Bachelor | 19 | 18% |
Student > Ph. D. Student | 14 | 14% |
Researcher | 7 | 7% |
Student > Doctoral Student | 5 | 5% |
Other | 16 | 16% |
Unknown | 22 | 21% |
Readers by discipline | Count | As % |
---|---|---|
Medicine and Dentistry | 19 | 18% |
Social Sciences | 17 | 17% |
Nursing and Health Professions | 17 | 17% |
Psychology | 8 | 8% |
Agricultural and Biological Sciences | 6 | 6% |
Other | 9 | 9% |
Unknown | 27 | 26% |