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iCook: Lessons Learned about Recruiting Youth and Their Primary Adult Food Preparers for a 4‐H Cooking Intervention
Author(s) -
Olfert Melissa D.,
Smith Erin,
Flanagan Sue,
Colby Sarah E.,
Shanklin Kelsey,
White Adrienne A.,
Mathews Douglas,
Yerxa Kathryn,
FranzenCastle Lisa,
Krehbiel Michelle,
Kattelmann Kendra K.,
Koens Alyssa
Publication year - 2013
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.27.1_supplement.1063.18
Subject(s) - intervention (counseling) , test (biology) , psychology , healthy food , pilot test , medical education , meal , advertising , medicine , applied psychology , business , psychiatry , food science , paleontology , chemistry , pathology , biology
Family dyads (n=61) of youth (9–10 years old) and their primary adult food preparers were recruited in 5 states to participate in a 12‐week pilot test of culinary training, family meal involvement, and physical activity. Participants completed an online recruitment process survey reporting they heard about the research study from 4‐H Program/Cooperative Extension leaders (41%), friend or family member (25%), school mailings (20%), researcher (5%), fliers (2%) or through other avenues (7%). Many youth (41%) had previously participated in 4‐H youth programs. When adults were asked what made them want to participate, they reported desire to spend time with their children (82%), cook with their children (79%), learn how to have better meals (58%), learn how to be more active with their children (38%), learn how to grocery shop (23%), and other reasons (12%). Opportunity to develop family relationships and word‐of‐mouth recruitment appear to be effective strategies to pursue in future recruitment efforts for the intervention study. Researchers and Extension leaders formed partnerships for effective recruitment efforts.