Cooking in the media – what are the effects on nutritional education?

Ute Bender, Karlsruhe

At the moment, countless cooking programmes, such as shows and competitions, are being broadcast in both public and private channels and these have achieved relatively high ratings for the target group of people aged from 14 to 49.

These programmes suggest to the public that there is a link between cooking events or cooking expertise and need-based nutrition or nutritional education. This article critically examines this implied linkage and presents the possibilities and limitations for nutritional education in TV, using cooking courses as an example.

Keywords: Cooking programmes, TV cooks, eating culture, expertise in preparation, entertainment education

Sie finden den Artikel in deutscher Sprache in Ernährungs Umschau 02/09 ab Seite 80.