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Recipes for Success: Lessons Learned from the Implementation of a Food Skills and Nutrition Education Workshop with Gaelic Athletic Players on the Island of Ireland (IOI)
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Lydon, Roisin; McCloat, Amanda; Mooney, Elaine; Kelly-Blakeney, Eileen – Health Education Journal, 2023
Purpose: To evaluate the effectiveness of a practical food skills and nutrition education workshop and investigate the attitudes towards, and knowledge of, nutrition among young amateur Gaelic Athletic Association (GAA) players. Design and method: A quantitative study using a pre-/post-intervention study design assessed nutritional knowledge, food…
Descriptors: Food, Nutrition, Eating Habits, Program Effectiveness
A Qualitative Evaluation of a Healthy Cookery Course in Ireland Designed for Adults with Mild to Moderate Intellectual Disability
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Bennett, Annemarie E.; Cunningham, Cara – Journal of Intellectual Disabilities, 2014
Adults with an intellectual disability have poorer diets than the general adult population. The "Able 2 Cook 4 Health" cookery course aims to improve the diets of adults with mild to moderate intellectual disability. This study aims to evaluate the course by obtaining the views of course participants and the views of managers hosting the…
Descriptors: Foreign Countries, Cooking Instruction, Adult Education, Mild Intellectual Disability
National Kitchen Research Survey. A Report to the Curricula Advisory Committee.
National Craft Curricula and Certification Board for the Hotel, Catering and Tourism Industry, Dublin (Ireland). – 1984
In 1983, as part of its overall review of craft catering education and training in Ireland, the National Craft Curricula and Certification Board commissioned a nationwide research study of the trends and developments in professional kitchen practice in all sectors of the hotel and catering industry. The study was conducted through interviews with…
Descriptors: Cooking Instruction, Cooks, Curriculum Development, Dining Facilities