Factors Influencing Adoption and Implementation of Cooking With Kids, An Experiential School-Based Nutrition Education Curriculum

Authors

Ann Diker, Metropolitan State College of DenverFollow
Lynn M. Walters, Cooking with Kids, Inc.Follow
Leslie Cunningham-Sabo, Colorado State UniversityFollow
Susan S. Baker, Colorado State UniversityFollow

Volume

49

Issue

1

DOI

10.34068/joe.49.01.06

Abstract

Little research has been conducted to examine factors leading to adoption and implementation of nutrition education curricula. Data from two Web-based surveys (n = 313) and 27 interviews were used to explore how Diffusion of Innovations' perceived attributes contributed to adoption and implementation of Cooking with Kids (CWK) food and nutrition education curriculum. Results suggest programs that create or adapt nutrition education curricula for use in schools should emphasize experiential methods and ease of use to increase adoption and implementation. Perceived simplicity predicted intended use. Ensuring that users have adequate information and planning time to overcome barriers is essential.

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Recommended Citation

Diker, A., Walters, L. M., Cunningham-Sabo, L., & Baker, S. S. (2011). Factors Influencing Adoption and Implementation of Cooking With Kids, An Experiential School-Based Nutrition Education Curriculum. The Journal of Extension, 49(1), Article 6. https://doi.org/10.34068/joe.49.01.06