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Evaluation of High School Students' Intrinsic Motivation and Perceived Competence to Cook Using the Adolescent Motivation to Cook Questionnaire
Author(s) -
Miketinas Derek,
Cater Melissa,
Bailey Ariana,
Rhea Kwadernica,
Tuuri Georgianna
Publication year - 2017
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.31.1_supplement.432.8
Subject(s) - psychosocial , competence (human resources) , ethnic group , psychology , self determination theory , curriculum , intrinsic motivation , motivation to learn , medical education , developmental psychology , medicine , social psychology , pedagogy , autonomy , political science , law , psychiatry , sociology , anthropology
The Self‐Determination Theory (SDT) is a macrotheory of human motivation which asserts that individuals are more likely to perform a behavior or task if they are intrinsically motivated as opposed to externally motivated or amotivated. Nutrition education and culinary skills‐building programs based upon the SDT may improve participants' motivation to cook healthy foods. The Adolescent Motivation to Cook Questionnaire (AMCQ) measures the psychosocial constructs identified by the SDT as they relate to food preparation and the learning environment. The purpose of this study was to measure change in high school students' intrinsic motivation (IM) and perceived competence (PC) to prepare healthy foods as a result of completing a 6‐week nutrition‐education and culinary skill‐building program. The program was offered as a school‐based or community‐center summer enrichment program. The curriculum aimed to improve students' motivation and confidence to cook through hands‐on culinary practice and instruction. Forty‐eight participants (60% female) completed the program; the mean age of the participants was 14.9 ± 0.9 years. Of the 46 adolescents who provided racial/ethnic information, 39 (81%) were African Americans, 3 (6%) were Hispanics, and 4 (8%) indicated Other. Students were in the following grades: 25 (52%) 9 th grade, 14 (29%) 10 th grade, 7 (15%) 11 th grade, and 2 12 th grade. After participating in the program, the students reported a significant mean change from baseline for IM ( p <0.0001), PC ( p <0.001) and relatedness among classmates ( p < 0.05). An increase in IM was positively associated with changes in PC ( p <0.01), autonomy support ( p <0.05), and autonomy ( p <0.01). The results of this study support the SDT constructs and provide evidence that participation in a nutrition‐education and culinary skill‐building program increases high school students' IM and PC to cook. Support or Funding Information Partially funded by Hatch Project 94127.