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Impact of television cooking shows o...

Fong, Yvonne.

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Impact of television cooking shows on food preferences.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Impact of television cooking shows on food preferences./
作者:	Fong, Yvonne.
出版者:	Ann Arbor : ProQuest Dissertations & Theses, : 2015,
面頁冊數:	136 p.
附註:	Source: Masters Abstracts International, Volume: 55-02.
Contained By:	Masters Abstracts International55-02(E).
標題:	Nutrition. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1603964
ISBN:	9781339258393

Impact of television cooking shows on food preferences.
Fong, Yvonne.

Impact of television cooking shows on food preferences. - Ann Arbor : ProQuest Dissertations & Theses, 2015 - 136 p.

Source: Masters Abstracts International, Volume: 55-02.

Thesis (M.S.)--California State University, Long Beach, 2015.

The purpose of this study was to investigate the impact of two television cooking shows (healthy and unhealthy) among students at California State University, Long Beach. Specifically, the study evaluated the effects cooking shows have on food preferences for side dish, entree and dessert options before and after viewing each show and by type of show viewed.

ISBN: 9781339258393Subjects--Topical Terms:

517777
Nutrition.

Impact of television cooking shows on food preferences.
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520 $a The purpose of this study was to investigate the impact of two television cooking shows (healthy and unhealthy) among students at California State University, Long Beach. Specifically, the study evaluated the effects cooking shows have on food preferences for side dish, entree and dessert options before and after viewing each show and by type of show viewed.
520 $a Participants were selected from students at California State University, Long Beach through convenience sampling. Willing participants completed two online surveys, each containing a different television cooking show episode along with an array of food images to select from. The cooking show episodes and the food images used in the survey were categorized as healthy or less healthy based on the nutrient profiling system, Model WXYfm.
520 $a Fifty-nine and 56 survey responses were included in the final analysis of the healthy and unhealthy cooking show, respectively. Food preferences were determined through the selection of food images in the surveys and analyzed using Chi-square tests. The results of this study show that television cooking shows promoting healthy and unhealthy foods have the potential to impact food preferences, particularly due to food exposure. Significant differences were found for five out of the nine hypotheses.
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