Well-Being and Cooking Behavior: Using the Positive Emotion, Engagement, Relationships, Meaning, and Accomplishment (PERMA) Model as a Theoretical Framework

Behavioral Frameworks and Translational Applications of Culinary Medicine and Culinary Nutrition

Culinary medicine and culinary nutrition programs have emerged as innovative approaches to influencing dietary and lifestyle behavior change. These models vary in reported use of behavioral frameworks for planning purposes and attributing efficacy to current inconsistencies in format and delivery. This report aims to review current practice of behavior change theories in culinary medicine/culinary nutrition, delineate constructs that support positive outcomes, and describe future directions for translational applications in integrating the skills of chefs, nutrition educators, and medical professionals.

The seeds of change: Antecedent variables and their impact in building grit and resilience through outdoor adventure education

INTRODUCTION

This study examines the impact of Outdoor Adventure Education (OAE) on developing grit and resilience in adolescents. Focusing on a United States-based sample collected in 2015, it explores how antecedent variables such as age and gender influence these outcomes, integrating the PERMA model of well-being to investigate underlying mechanisms.

METHODS

The research employed a cross-sectional design with 350 participants aged 14-18 from various OAE courses. Data collection involved pre/post surveys assessing grit and resilience as experiences through mastery, relatedness, and emotional reactivity. The study utilized established inventories for grit and the Resilience Scales for Children and Adolescents.

RESULTS

Findings revealed significant grit, mastery, and relatedness increases following the OAE program. Participants demonstrated enhanced perseverance and passion toward goals, increased sense of mastery, and better relational dynamics. However, emotional reactivity scores remained largely unchanged. Notably, the impact of these programs varied based on participants' gender and socioeconomic status, indicating differential effects across demographic groups.

CONCLUSIONS

The study suggests that OAE programs effectively foster grit and resilience in adolescents, with varying impacts based on demographic factors. It highlights the necessity for inclusive and adaptive program designs that cater to diverse participant needs. The results contribute valuable insights to the field of youth development, emphasizing the role of OAE in enhancing key psychological traits essential for adolescents' growth and adaptation.

Relative impacts of a virtual cooking and nutrition program for children and families

Among the many factors contributing to increased consumption of ultraprocessed foods, a societal decline in cooking skills is a barrier to achieving healthy dietary patterns among children and adolescents. The current study assessed the effectiveness of a healthy cooking program, its geographic reach, and whether program format (child only, in-person format vs. family-based, virtual format) influenced outcomes. This was a quasi-experimental comparison study using youths' (8-18 years old) pre-post surveys, paired t-tests, propensity score matching, and hot spot analysis. Children participated in one of two healthy cooking programs: Flint Kids Cook (FKC)] in-person or [Flint Families Cook (FFC) virtual. FKC was facilitated inside a farmers' market commercial kitchen, whereas FFC took place virtually, in families' homes. Youth were eligible to participate in FKC if they were age 8-18 years, spoke English, and had not participated in a prior session. Families were eligible to participate in FFC if they had a child(ren) age 8-18 years, spoke English, and had not participated in a prior session of FKC or FFC. A total of 246 children (152 FKC; 94 FFC) completed assessments. FFC participants reported improved cooking self-efficacy (p < 0.001), intake of vegetables (p = 0.04), health-related quality of life (HRQoL; p = 0.01), and physical functioning (p < 0.001). Geographic reach, cooking self-efficacy, attitude towards cooking, and HRQoL exit scores did not differ between virtual or in-person programs. However, virtual program participants reported higher intake of whole grains (p = 0.02) and total fruits (p = 0.02) than in-person participants. Differences in outcomes based on program format included notable dietary improvements among youth who participated in the family-based virtual program.

PERMA well-being and innovative work behaviour : A systematic literature review

Background: The purpose of this research is to examine at how the literature measures the relationship between PERMA (positive emotion, engagement, relationships, meaning, and accomplishments) well-being and innovative work behaviour (IWB). Methods: This systematic literature review examines peer-reviewed English research papers published in 2012 that investigate the relationship between PERMA well-being and IWB. A total of 37 publications were discovered in 32 journals. Results: A total of 220 articles were initially retrieved from the database. 37 studies out of 220 satisfied the inclusion criteria and were thoroughly examined. Our findings present a comprehensive overview of the types of PERMA well-being related to IWB in different countries and industries. Literature-based research approaches are also discussed. Research methods from the previous literature are also discussed. Conclusions: This study is one of the first to conduct a systematic literature review (PRISMA) method on the relationship between PERMA well-being and IWB. This review suggests constructive future research directions.

Addressing schoolteacher food and nutrition-related health and wellbeing: a scoping review of the food and nutrition constructs used across current research

BACKGROUND

Teachers form a large and essential workforce globally. Their wellbeing impacts personal health-related outcomes with flow on effects for the health, and wellbeing of their students. However, food and nutrition (FN) interventions that include teachers, typically neglect the impact of personal FN factors on a teachers' ability to achieve optimal nutrition-related health and wellbeing, and successfully fulfil their professional FN roles as health promoters, gate keepers, educators', and role models. The aim of this review was to scope FN constructs that have been studied internationally regarding teacher FN-related health and wellbeing.

METHODS

Six databases were searched, and papers extracted in June/July 2021. Eligibility criteria guided by the population, concept, context mnemonic included studies published after 2000, in English language, with an aspect of personal FN-related health and wellbeing, among in-service (practising) and pre-service (training), primary, and secondary teachers. Screening studies for inclusion was completed by two independent researchers with data extraction piloted with the same reviewers and completed by lead author, along with complete descriptive and thematic analysis.

RESULTS

Ten thousand six hundred seventy-seven unique articles were identified with 368 eligible for full text review and 105 included in final extraction and analysis. Sixty-nine descriptive studies were included, followed by 35 intervention studies, with the main data collection method used to assess both personal and professional FN constructs being questionnaires (n = 99 papers), with nutrition knowledge and dietary assessment among the most commonly assessed.

CONCLUSION

FN constructs are used within interventions and studies that include teachers, with diversity in constructs included and how these terms are defined. The evidence from this scoping review can be used to inform data collection and evaluation in future epidemiological and interventional research that addresses teacher FN-related health and wellbeing.

A critical review of children's culinary nutrition interventions, the methodologies used and their impact on dietary, psychosocial and wellbeing outcomes

Diet quality has been associated with numerous health outcomes, resulting in nutrition education to improve children's diet quality. Culinary nutrition interventions have been emphasised as a promising approach for enhancing children's food preferences and behaviours. Recently, there has been an increase in such interventions, and it is essential to understand their effectiveness and the specific methods used. Therefore, this review aimed to critically investigate methodological approaches in a range of children's culinary nutrition interventions and experiments. A secondary aim was to investigate the impact of these interventions on dietary, psychosocial and wellbeing outcomes. A systematic and pragmatic search strategy was developed and implemented using two electronic databases. Data extraction of the relevant content of eligible studies and a narrative synthesis were conducted. A total of 12 312 articles were identified from the search and 38 studies on children's culinary nutrition interventions or experiments were included. Most studies (n = 25) were conducted in North America. Only two studies had an RCT design. Less than half the studies (n = 16) used an underpinning theory, model or framework. Only four studies conducted sample size calculations. Some validated measurement tools were used. Despite the methodological concerns, most studies found some positive changes in dietary and/or psychosocial outcomes, while only two studies assessed wellbeing. Therefore, the area warrants further in-depth research anchored in methodological rigor to strengthen the validity of the research. The strengthening of the evidence in children's culinary nutrition could have a significant beneficial impact on public health if it resulted in widespread interventions and, in the long-term, reduce the impact on health systems.

Fun with food - A parent-child community cooking intervention reduces parental fear and increases children's perceived competence

Cooking is being promoted as a preventative strategy for numerous health outcomes. However, there has been a reported decline in opportunities for children to learn in the home environment due to parental barriers such as time and concerns around children conducting certain skills. Therefore, this study aimed to understand the impact of a parent-child community cooking intervention on children's perceived cooking competence and interest in cooking and parental perceptions around including children in cooking. 'Fun with Food' was a four-week parent-child cooking intervention based on Experiential Learning Theory and designed by Home Economists. A mixed-method approach was undertaken to understand the effectiveness of the community-based intervention. Parents completed pre and post focus group discussions that were analyzed using Thematic Analysis. Pre and post surveys were used to investigate children's perceived cooking competence and analyzed with paired-samples t-tests and Cohen's d. Children's perceived cooking competence significantly increased after the intervention (P < 0.001, effect size -0.92). Parental fears around children performing certain skills, such as chopping and cutting, were reduced. Additionally, both children and parents found it an enjoyable experience, and appreciated the time spent together, which may be an indicator for positive wellbeing. Parents reported that children have been more actively involved in cooking since the intervention. Further, parents felt strongly that children should be cooking from as young as possible and that Home Economics should be introduced in primary school and made compulsory for older students in secondary school. The parent-child format for cooking has shown to be effective for increasing children's perceived cooking competence and reducing parental fears, highlighting it as a promising method for future interventions.

An Assessment of the Reliability and Validity of the PERMA Well-Being Scale for Adult Undergraduate Students in an Open and Distance Learning Context

BACKGROUND

The PERMA well-being scale measures the multidimensionality of well-being in human populations. It highlights positive emotions, engagement, relationships, meaning, and accomplishment. Despite the empirical advancement and evolution of the PERMA scale in different settings, its applicability to open and distance learning (ODL) has not been adequately established among undergraduate students in sub-Saharan Africa.

METHODOLOGY

Our study examines the theoretical reliability, validity, and five-factor structure of the shortened 35-item version of the PERMA well-being scale as it was adapted in an ODL tertiary institution in Botswana. The PERMA model of well-being and self-determination theory (SDT) served as theoretical frameworks. We evaluated the adapted PERMA scale's reliability, construct validity, confirmatory factor analysis, and measures of invariance to assess if the data of undergraduate students in an ODL context study fitted the PERMA model of a well-being five-factor structure. We used a multi-stage sampling scheme incorporating a convenience sampling approach where the respondents were invited to voluntarily participate in the study through a WhatsApp group, followed by snowball sampling where we asked the participants to add others to the WhatsApp group during the timeline of the survey; the sample comprised 215 respondents (age: mean = 38.17, standard deviation = 6.472). We collected data from former and active undergraduate B.Ed. (Bachelor of Education) degree students from five regional campuses of the open university through an online survey built into the Qualtrics platform. The Cronbach's alpha indicated that one item should be removed from the engagement domain.

RESULTS

The overall adapted scale retained a 34-item PERMA well-being scale in the particular ODL context. The goodness of fit indices confirmed the five-domain structure with the 34 items.

CONCLUSIONS

The psychometric properties of the 34-item adapted PERMA well-being scale suggest that it can be a valuable and feasible instrument in ODL in sub-Saharan Africa. Furthermore, the adapted scale can be applied in educational settings moving towards open and distance e-learning forms of delivery.

The (scarce and circumscribed) culinary content in food-based dietary guidelines around the world: 1991-2021

OBJECTIVE

To evaluate the culinary content of key messages contained in food-based dietary guidelines (FBDG) available at the global online repository of the FAO of the UN.

DESIGN

Document analysis was conducted in August 2021 with data extraction of key messages explicitly related to cooking present in FBDG. Data were analysed inductively using thematic analysis.

SETTING

The FAO's global repository of FBDG.

PARTICIPANTS

Not applicable.

RESULTS

Just over half (n 39; 53·4 %) of the seventy-three FBDG analysed included at least one key message about cooking. The Latin American and Caribbean FBDG presented the greatest amount and variety of content about cooking in the key messages, whereas the Near East and North America placed less emphasis on cooking. We identified three themes: (i) healthy food preparation (n 35; 61·4 % of the fifty-seven culinary key messages identified); (ii) food hygiene (n 14; 24·6 %) and (iii) the promotion of culinary practices (n 7; 12·3 %). Albania's key message covered two themes (food hygiene and healthy food preparation) (n 1; 1·8 %).

CONCLUSION

FBDG are official documents that express recommendations for a healthy diet. As most of these recommendations throughout the world include foods that must be cooked prior to consumption, culinary content should gain more visibility and be presented more broadly in these official documents.

Exploring the Positive User Experience Possibilities Based on Product Emotion Theory: A Beverage Unmanned Retail Terminal Case

Since the last century, user experience has been regarded as a key concept in the process of product and service design. With the development of positive psychology, the transformation from negative to positive user experience has also taken place in the field of user experience; it emphasizes exploring the future possibility of positive user experience rather than just solving existing problems. Based on the research and analysis of existing literature, this study makes it clear that positive user experience research should be based on the “positive experience,” and arousing a positive emotion is conducive to improving positive user experience. On this basis, the product emotion theory is applied to the analysis process of “positive experience.” Through word frequency screening, thematic analysis, and correlation calculation, the relationship between product stimulus (object, activity, and identity) and user concern (goal, attitude, and standard) based on positive “user comments” is constructed, and positive user experience is understood from multiple levels. Based on the comment score, the positive user experience interval is divided in order to clarify the improvement direction. Finally, taking the “Angel Orange” unmanned retail terminal as an example, this study carried out an empirical analysis. As an exploratory study, this study can provide some insights into the quantitative research process of positive user experience design that evokes positive emotions from a user’s “positive experience” story.

Building the Positive Emotion-Resilience-Coping Efficacy Model for COVID-19 Pandemic

The world faces unprecedented challenges because of the Coronavirus Disease 2019 (COVID-19). Existing theories of human flourishing and coping efficacy are too broad and general to address COVID-19 unprecedented mental health challenges. This study examined two main objectives, first the associations between psychological outcomes (i.e., depression, anxiety, and stress) and psychological wellbeing of this phenomenon, and second, moderating and mediating factors emotions, resilience and coping self-efficacy. A nationwide survey was carried out on a Malaysian sample (n = 920). Participants completed an on-line survey that assessed psychological outcomes, psychological wellbeing, positive-negative emotions, resilience, and coping self-efficacy. The relationship between psychological states and psychological wellbeing was successfully mediated by coping self-efficacy (direct effects of -0.31 to -0.46 at p < 0.01) and resilience (direct effects of -0.06 to -0.26 at p < 0.01). Moreover, positive emotion significantly moderated depression (b = -0.02, p < 0.01) and anxiety (b = -0.14, p = 0.05) with psychological wellbeing. Findings highlighted the importance of these factors in developing a dedicated model to be built into the recovery plan to ameliorate the negative impact of COVID-19 on psychological wellbeing. Hence, the Positive Emotion-Resilience-Coping Efficacy Model was developed.