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Table 3 Evaluation measures for university students participating in the Nutrition and Culinary in the Kitchen program

From: Nutrition and Culinary in the Kitchen Program: a randomized controlled intervention to promote cooking skills and healthy eating in university students – study protocol

Meeting

Evaluation measures

Intervention group

Control group

1

Online survey at baseline (T1)

Cooking class 1

E-mail contact with a link to the online survey

2

No data collection

Cooking class 2

No intervention

3

Selection and purchase Workshop

4

Cooking class 3

5

Cooking class 4

6

Online survey to be completed right after intervention (T2)

Cooking class 5

E-mail contact with a link to the online survey

7

Follow-up: online survey to be completed six months after intervention (T3)

E-mail contact to answer the survey online

E-mail contact with a link to the online survey

8

E-mail contact with an invitation to participate in the intervention program