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Enhancing Food Security and Physical Activity for Māori, Pacific and Low-income PeoplesReferences1. Stitt S. An international perspective on food and cooking skills in education. BritishFood Journal 1996;98(10):27.2. Burke I. Healthy eating in the school environment - a holistic approach. InternationalJournal of Consumer Studies 2002;26:159-63.3. Lanumata T, Heta C, Signal L, Haretuku R, Corrigan C. Enhancing food security andphysical activity: the views of Maori, Pacific, and low-income peoples. Wellington:Health Promotion and Policy Research Unit, University of Otago, Wellington,April 2008.4. Woodhouse W. Food security in Wairarapa: the realities of food poverty. Wairarapa:Public Health Service, Wairarapa Health, 1999.5. Barry P. Food security on the West Coast: food costs and barriers to obtaining food.University of Otago, 1997.6. Marinerway Consulting Group Limited. Evaluation of Kai Lelei Food & Nutrition Coursefor Pacific Communities. Auckland: Counties Manukau District Health Board, July2006.7. Chartered Institute of Environmental Health. Eat Clever: food and lifestyles skillstoolkit. Wales: Chartered Institute of Environmental Health, June 2005.8. Conlon J. Cook it! Evaluation: First Progress Report. United Kingdom: Western Healthand Social Services Board.9. Devine C, Farrell TJ, Hartman R. Sisters in health: experiential program emphasizingsocial interaction increases fruit and vegetable intake among low-income adults.Journal of Nutrition Education and Behavior 2005;37:265-270.10. Devine C, Brunson R, Jastran M, Bisogni C. It just really clicked: participantperceivedoutcomes of community nutrition education programs. Journal ofNutrition Education and Behavior 2006;38:42-49.11. Foley RM, Pollard CM. Food Cent$ - Implementing and evaluating a nutritioneducation project focusing on value for money. Australian and New ZealandJournal of Public Health 1998;22(4):494-501.12. Hildebrand DA. The number of lessons needed to maximise behavior change amongcommunity nutrition education program participants. Journal of NutritionEducation and Behavior July/August 2008;40(4 (Supplement)):S79.13. Levy J, Auld G. Cooking Classes Outperform Cooking Demonstrations for CollegeSophomores. Journal of Nutrition Education and Behavior 2004;36(4):197-203.14. Rajgopal R, Cox R, Lambur M, Lewis E. Cost-benefit analysis indicates the positiveeconomic benefits of the Expanded Food and Nutrition Education Programrelated to chronic disease prevention. Journal of Nutrition Education andBehavior 2002;34(1):26-37.15. Schuster E, Zimmerman ZL, Engle M, Smiley J, Syversen E, Murray J. Investing inOregon's Expanded Food and Nutrition Education Program (EFNEP):Documenting Costs and Benefits. Journal of Nutrition Education and Behavior2003;35(4):200-206.16. Stead M, Caraher M, Wrieden W, Longbottom P, Valentine K, Anderson A.Confident, fearful and hopeless cooks. British Food Journal 2004;106(4):274-287.17. Swindle S, Baker SS, Auld GW. Operation Frontline: Assessment of Longer-termCurriculum Effectiveness, Evaluation Strategies, and Follow-up Methods. Journalof Nutrition Education and Behavior 2007;39(4):205-213.77
Enhancing Food Security and Physical Activity for Māori, Pacific and Low-income Peoples18. Food Standards Agency. Assisting dietary change in low income communities:Cookwell intervention. Available from:http://www.food.gov.uk/science/research/researchinfo/nutritionresearch/foodacceptability/n09programme/n09projectlist/n09011/n09011res. Accessed January2009, 2003.19. Beets MW, Swanger K, Wilcox DR, Cardinal BJ. Using hands-on demonstrations topromote cooking behaviors with young adolescents: the culinary camp summercooking program. Journal of Nutrition Education and Behavior 2007;39:288-289.20. Hyland R, Stacy R, Adamson A, Moynihan P. Nutrition-related health promotionthrough an after-school project: The responses of children and their families.Social Science and Medicine 2006;62(3):758-768.21. Liquori T, Koch PD, Ruth Contento I, Castle J. The Cookshop Program: OutcomeEvaluation of a Nutrition Education Program Linking Lunchroom FoodExperiences with Classroom Cooking Experiences. Journal of Nutrition Education1998;30(5):302-313.22. Thonney PF, Bisogni CA. Cooking Up Fun! A Youth Development Strategy thatPromotes Independent Food Skills. Journal of Nutrition Education and Behavior2006;38(5):321-323.23. Wrieden WL, Symon A. The development and pilot evaluation of a nutritioneducation intervention programme for pregnant teenage women (food for life).Journal of Human Nutrition and Dietetics 2003;16(2):67-71.24. Action for Healthy Kids. Cooking with Kids, a program of SFPIE: Available from:http://www.actionforhealthykids.org/resources_profile.php?id=370, Accessed 16January 2009.25. Brown BJ, Hermann JR. Cooking classes increase fruit and vegetable intake andfood safety behaviors in youth and adults. Journal of Nutrition Education andBehavior 2005;37(2):104-105.26. Dewolfe JA, Greaves G. The Basic Shelf Experience: a comprehensive evaluation.Canadian Journal of Dietetic Practice & Research 2003;64(2):51-7.27. Dollahite J, Olson C, Scott-Pierce M. The Impact of Nutrition Education on FoodInsecurity Among Low-Income Participants in EFNEP. Family & ConsumerSciences Research Journal 2003;32(2):127-139.28. Anonymous. Hidden Hunger - Food and Low Income in New Zealand 1999.Wellington: New Zealand Network Against Food Poverty, 1999.29. Babbington S. When there isn't enough to eat: study of clients at ANGLICARE'semergency relief service at Wollongong. Summary of pilot survey findings.Sydney: ANGLICARE, September 2006:Available from:http://www.sydneyfoodfairness.org.au/resources/anglicare_survey.pdf. Accessed11 December 2007.30. Lawrence JM, Devlin E, Macaskill S, Kelly M, Chinouya M, Raats M, et al. Factorsthat affect the food choices made by girls and young women, from minority ethnicgroups, living in the UK. Journal of Human Nutrition and Dietetics 2007;20:311-319.31. Community Food and Health (Scotland). Notes from the Information Exchange heldon 14th Dec 1999 in Glasgow at the Scottish Community Diet Project on CookingSkills Courses: Available from:http://www.communityfoodandhealth.org.uk/fileuploads/rtdn1cookingskills-3301.pdf. Accessed January 2009, 1999.32. Keller HH, Gibbs A, Wong S, Vanderkooy PD, Hedley M. Men can cook!Development, implementation, and evaluation of a senior Men's Cooking Group.Journal of Nutrition for the Elderly 2004;24(1):71-87.78
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