Margaret D Condrasky

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OBJECTIVE Develop scales to assess the impact of the Cooking with a Chef program on several psychosocial constructs. METHODS Cross-sectional design in which parents and caregivers were recruited from child care settings (Head Start, faith-based, public elementary schools), and cooks were recruited from church and school kitchens. Analysis involved(More)
OBJECTIVE To develop and validate measures of parental social support to increase their child's fruit and vegetable (FV) consumption. DESIGN Cross-sectional study design. SETTING School and home. PARTICIPANTS Two hundred three parents with at least 1 elementary school-aged child. MAIN OUTCOME MEASURE Parents completed a questionnaire that included(More)
BACKGROUND Faith-based interventions hold promise for promoting health in ethnic minority populations. To date, however, few of these interventions have used a community-based participatory research (CBPR) approach, have targeted both physical activity and healthy eating, and have focused on structural changes in the church. PURPOSE To report the results(More)
The specific aim for this pilot study was to evaluate the effectiveness of a nutrition and media literacy intervention targeting elementary students and their parents. The purpose of the intervention was to increase child fruit and vegetables (FV) consumption and change the home nutrition environment (measured with FV availability and accessibility and(More)
OBJECTIVES The objectives were to determine who establishes restaurant portion sizes and factors that influence these decisions, and to examine chefs' opinions regarding portion size, nutrition information, and weight management. RESEARCH METHODS AND PROCEDURES A survey was distributed to chefs to obtain information about who is responsible for(More)
A unique strength of the African-American community is the importance of church and faith. Interventions promoting health might want to build on these strengths by developing faith-based interventions that encourage churches to create an environment that supports behavior change. The objective of the study was to examine the relationship between perceived(More)
BACKGROUND Community-based intervention studies that aim at developing cooking skills have increased in the scientific literature and are related to healthier food practices. However, methodological limitations are observed and only a few studies have university students as the target. The university entrance period has been related to negative changes in(More)
Modifying the energy content of foods, particularly foods eaten away from home, is important in addressing the obesity epidemic. Chefs in the restaurant industry are uniquely placed to influence the provision of reduced-calorie foods, but little is known about their opinions on this issue. A survey was conducted among chefs attending US culinary meetings(More)
BACKGROUND African Americans are at increased risk for cardiovascular disease and cancer morbidity and mortality. Physical activity and healthy dietary practices can reduce this risk. The church is a promising setting to address health disparities, and community-based participatory research is a preferred approach. OBJECTIVES Using a community-based(More)
PURPOSE This study describes the development and evaluation of a participatory training for cooks in African American churches. The 8-h training focused on providing healthy meals within the church food program. It enlisted cooks in hands-on "cooking with the chef" training and menu building exercises, and demonstrated development of flavor in foods through(More)