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Serrano-Fuentes N, Rogers A, Portillo MC. Beyond individual responsibility: Exploring lay understandings of the contribution of environments on personal trajectories of obesity. PLoS One 2024; 19:e0302927. [PMID: 38718062 PMCID: PMC11078422 DOI: 10.1371/journal.pone.0302927] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2023] [Accepted: 04/13/2024] [Indexed: 05/12/2024] Open
Abstract
INTRODUCTION Reversing the upward trajectory of obesity requires responding by including the multiple influences on weight control. Research has focused on individual behaviours, overlooking the environments where individuals spend their lives and shape lifestyles. Thus, there is a need for lay understandings of the impact of environments as a cause and solution to obesity. This research aimed to understand the influence of environments on the adoption of health practices in adults with obesity and to identify lay strategies with which to address environmental barriers to behaviour change. METHODS Nineteen adults with a history of obesity living in the United Kingdom were interviewed through video conferencing between May 2020 and March 2021. Semi-structured interviews and socio-demographic questionnaires were used, and data analysed through hermeneutic phenomenology informed reflexive thematic analysis. RESULTS Three main themes were created: living with convenience and normalcy: the increased accessibility of unhealthy food, people interacting with digital media for positive practice change, and the need to prioritise prevention in schools, the National Health Service and the food industry. CONCLUSIONS The food environment was the major barrier, while interactions with social media was the most important opportunity to adopt healthy practices. The National Health Service was considered an obesogenic environment, something relevant since it has been traditionally recognised as an obesity management system. The perceptions from individuals with a history of obesity provide new suggestions on the influence of previously overlooked environments to design more adequate and effective interventions and policies that consider, more than in the past, the environments where people spend their lives.
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Affiliation(s)
- Nestor Serrano-Fuentes
- NIHR ARC Wessex, School of Health Sciences, University of Southampton, Southampton, United Kingdom
| | - Anne Rogers
- School of Health Sciences, University of Southampton, Southampton, United Kingdom
| | - Mari Carmen Portillo
- NIHR ARC Wessex, School of Health Sciences, University of Southampton, Southampton, United Kingdom
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Tani Y, Fujiwara T, Anzai T, Kondo K. Cooking skills, living alone, and mortality: JAGES cohort study. Int J Behav Nutr Phys Act 2023; 20:131. [PMID: 37950296 PMCID: PMC10636960 DOI: 10.1186/s12966-023-01522-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Accepted: 09/26/2023] [Indexed: 11/12/2023] Open
Abstract
BACKGROUND Living alone without someone to cook meals for them can happen more frequently in aging due to bereavement, divorce, or other family changes. Health risks to older adults due to poor cooking skills may be more pronounced among those living alone. We aimed to examine whether cooking skills are associated with mortality according to cohabitation status in older Japanese people. METHODS Participants in the Japan Gerontological Evaluation Study, a population-based cohort of independent older adults, were followed for three years (n = 10,647). Cooking skill was assessed using a scale with good validity and modified for Japanese people in the baseline survey. After stratification by living alone or together, participants with high and low cooking skills were matched on demographic, socioeconomic, health-related factors, and availability of food stores using propensity score matching. All-cause mortality risks were compared between high and low cooking skills using Cox regression models. RESULTS During the follow-up, 520 of the 10,647 participants died. One hundred and seventy-one pairs of high and low cooking skills were matched among those living alone, and 2,161 pairs among those living with others were matched as well. The hazard ratio of the low level of cooking skills (vs. high) was 2.50 (95% confidence interval [CI]: 1.10-5.68) among those living alone, while 1.05 (95% CI: 0.82-1.33) among those living with others. CONCLUSION Lower cooking skills were associated with a higher risk of mortality only among those living alone. Cooking skills may be important for older adults who live alone to reduce mortality risk.
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Affiliation(s)
- Yukako Tani
- Department of Global Health Promotion, Tokyo Medical and Dental University (TMDU), 1-5- 45, Yushima, Bunkyo-ku, Tokyo, 113-8510, Japan.
| | - Takeo Fujiwara
- Department of Global Health Promotion, Tokyo Medical and Dental University (TMDU), 1-5- 45, Yushima, Bunkyo-ku, Tokyo, 113-8510, Japan
| | - Tatsuhiko Anzai
- Department of Biostatistics, M&D Data Science Center, Tokyo Medical and Dental University, 1-5-45 Yushima, Bunkyo-ku, Tokyo, 113-8510, Japan
| | - Katsunori Kondo
- Department of Social Preventive Medical Sciences, Center for Preventive Medical Sciences, Chiba University, 1-8-1 Inohana, Chuo-ku, Chiba-shi, Chiba, 260-8672, Japan
- Department of Gerontological Evaluation, Center for Gerontology and Social Science, National National Center for Geriatrics and Gerontology, 7-430 Morikoka-cho, Obu-shi, Aichi, 474-8511, Japan
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Cabezas MF, Nazar G. A scoping review of food and nutrition literacy programs. Health Promot Int 2023; 38:daad090. [PMID: 37676303 DOI: 10.1093/heapro/daad090] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/08/2023] Open
Abstract
The impact of food literacy (FL) and nutrition literacy (NL) programs on lifestyles and health is recognized in the literature, yet few studies systematize it. This study aims to deepen the understanding of FL/NL from the characterization of programs in terms of (i) theoretical foundations, conceptualization and measuring instruments; (ii) characterization of the FL/NL programs and results and (iii) limitations and future directions declared. A scoping review of original articles addressing FL/NL programs from the Web of Science, Scopus and PubMed databases published between 2015 and 2023. There was a somewhat restricted view of the construct and the absence of a clear boundary between FL and NL. Half of the studies reported theoretical foundations. The most used model was Social Cognitive Learning Theory. More significant development of programs was observed in Australia, using quasi-experimental designs. Most of the studies informed positive results. Limitations of the studies related to the sampling process, absence of a control group and lack of follow-up. It is suggested that long-term interventions consider economic, social and cultural factors. Despite that theoretical and empirical aspects should be revised, FL/NL programs are a suitable strategy to mitigate the social and health effects of inadequate nutrition.
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Affiliation(s)
| | - Gabriela Nazar
- Departamento de Psicología, Universidad de Concepción, Concepción, Chile
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Begley A, Fisher I, Butcher L, Foulkes-Taylor F, Giglia R, Dhaliwal SS. Determining the Effectiveness of an Adult Food Literacy Program Using a Matched Control Group. JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR 2023; 55:659-666. [PMID: 37516955 DOI: 10.1016/j.jneb.2023.06.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 06/08/2023] [Accepted: 06/15/2023] [Indexed: 07/31/2023]
Abstract
OBJECTIVE To determine the effect of Food Sensations for Adults on food literacy behaviors and selected dietary behaviors. METHODS A quasi-experimental design using preprogram and postprogram questionnaires over 4 weeks with a control group (n = 75) matched for sex, age group, and socioeconomic disadvantage to program participants (n = 867). General linear mixed models assessed change in food literacy behavior frequency in 3 self-reported domains (plan and manage, selection, and preparation) and fruit and vegetable servings. RESULTS Postprogram, Food Sensations for Adults participants reported modest yet statistically significant score improvements in 2 of the 3 domains of food literacy behaviors in the plan and manage (12.4%) and preparation (9.8%) domains, as well as servings of vegetables (22.6% or 0.5 servings). CONCLUSION AND IMPLICATIONS Quasi-experimental designs indicate food literacy programs can produce modest short-term changes across a range of food literacy and dietary behaviors.
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Affiliation(s)
- Andrea Begley
- School of Population Health, Curtin University, Perth, Western Australia, Australia.
| | | | - Lucy Butcher
- East Metropolitan Health Service, Perth, Western Australia, Australia
| | | | - Roslyn Giglia
- Foodbank Western Australia, Perth Airport, Western Australia, Australia
| | - Satvinder S Dhaliwal
- Curtin Health Innovation Research Institute, Curtin University, Faculty of Health Sciences, Perth, Western Australia, Australia; Duke-NUS Medical School, National University of Singapore, Singapore; Institute for Research in Molecular Medicine (INFORMM), Universiti Sains Malaysia, Minden, Pulau Pinang, Malaysia; Singapore University of Social Sciences, Singapore
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Harms LSE, van Assema P, Gubbels JS, Gerards SMPL, Linssen E, Vonken L, Bessems KMHH. Context matters-the phased development of an adaptable food literacy intervention: Up for Cooking. Health Promot Int 2023; 38:daad071. [PMID: 37449817 PMCID: PMC10347970 DOI: 10.1093/heapro/daad071] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/18/2023] Open
Abstract
Adapting interventions to the context increases the impact and sustainability of interventions. Literature acknowledges the need to adapt existing interventions and that these adaptations should be clearly reported. However, little is known about how to incorporate adaptation from the beginning. This paper argues that interventions should be developed and adaptations should be made using an ongoing non-linear approach. An action-oriented research approach with feedback loops is proposed. We illustrate this with the development of a food literacy intervention 'Up for Cooking' (Dutch: Zin in Koken) and present lessons learned in developing, implementing and studying such adaptable interventions. Interventions should clearly define and differentiate the intervention function and form. Implementers, in turn, should be encouraged to tailor interventions within a form that fits with a specific context. Sufficient time, continuous adaptation based on co-creation, feedback loops and interdisciplinary collaboration are important prerequisites for the development of adaptable interventions.
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Affiliation(s)
| | - Patricia van Assema
- Department of Health Promotion, School of Nutrition and Translational Research in Metabolism, Maastricht University, PO Box 616, 6200 MD Maastricht, The Netherlands
| | - Jessica S Gubbels
- Department of Health Promotion, School of Nutrition and Translational Research in Metabolism, Maastricht University, PO Box 616, 6200 MD Maastricht, The Netherlands
| | - Sanne M P L Gerards
- Department of Health Promotion, School of Nutrition and Translational Research in Metabolism, Maastricht University, PO Box 616, 6200 MD Maastricht, The Netherlands
| | - Evelyne Linssen
- Department of Knowledge & Innovation, Public Health Service South Limburg, PO Box 33, 6400 AA Heerlen, The Netherlands
| | - Lieve Vonken
- Department of Health Promotion, School of Care and Public Health Research Institute, Maastricht University, PO Box 616, 6200 MD Maastricht, The Netherlands
| | - Kathelijne M H H Bessems
- Department of Health Promotion, School of Nutrition and Translational Research in Metabolism, Maastricht University, PO Box 616, 6200 MD Maastricht, The Netherlands
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Wood NI, Stone TA, Siler M, Goldstein M, Albin JL. Physician-Chef-Dietitian Partnerships for Evidence-Based Dietary Approaches to Tackling Chronic Disease: The Case for Culinary Medicine in Teaching Kitchens. J Healthc Leadersh 2023; 15:129-137. [PMID: 37520178 PMCID: PMC10378677 DOI: 10.2147/jhl.s389429] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2023] [Accepted: 07/12/2023] [Indexed: 08/01/2023] Open
Abstract
Since the middle of the 20th century, the American food environment has become increasingly ultra-processed. As a result, the prevalence of chronic, diet-related disease in the United States has skyrocketed. Meanwhile, physicians are still poorly trained in nutrition. A recent innovation that aims to address this is "culinary medicine" programming taught by teams of physicians, chefs, and registered dietitian nutritionists. Culinary medicine is an evidence-based, interprofessional field of medicine that combines culinary arts, nutrition science, and medical education to prevent and treat diet-related disease. It employs hands-on learning through healthy cooking and is typically taught in a teaching kitchen, either in-person or virtually. It can be dosed either as a patient care intervention or as experiential nutrition education for students, medical trainees, and healthcare professionals. Culinary medicine programs are effective, financially feasible, and well-received. As a result, healthcare systems and medical education programs are increasingly incorporating culinary medicine, teaching kitchens, and interprofessional nutrition education into their patient care and training models.
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Affiliation(s)
- Nathan I Wood
- Department of Internal Medicine, Yale School of Medicine, New Haven, CT, USA
| | - Theresa A Stone
- Department of Internal Medicine, MedStar Health, Washington, DC, USA
| | - Milette Siler
- Moncrief Cancer Institute, University of Texas Southwestern Medical Center, Fort Worth, TX, USA
| | - Max Goldstein
- Digestive Health Center, Yale New Haven Health, New Haven, CT, USA
| | - Jaclyn Lewis Albin
- Departments of Internal Medicine and Pediatrics, University of Texas Southwestern Medical Center, Dallas, TX, USA
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da Costa Pelonha RN, Jomori MM, Maciel TG, Rocha JAD, Passos TS, Maciel BLL. Low Cooking Skills Are Associated with Overweight and Obesity in Undergraduates. Nutrients 2023; 15:nu15112424. [PMID: 37299388 DOI: 10.3390/nu15112424] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2023] [Revised: 05/16/2023] [Accepted: 05/17/2023] [Indexed: 06/12/2023] Open
Abstract
Culinary skills are defined as the confidence, attitude, and the application of one's individual knowledge in performing culinary tasks, and their development may be associated with better diet quality and better health status. This study aimed to analyze the association between cooking skills, overweight, and obesity in undergraduates. This is a descriptive, observational, and cross-sectional study, with data collected between October 2020 and March 2021, with undergraduate students (n = 823) at the Federal University of Rio Grande do Norte. Participants answered the online Brazilian Cooking Skills and Healthy Eating Questionnaire Evaluation, BCSQ, which included socioeconomic information. Logistic regressions were used to assess the associations of cooking skills with overweight and obesity. From the total of the students, 70.8% were female, with a median age of 23 (21-30) years; 43.6% were with overweight or obesity; 48.8% were eutrophic; and 7.7% underweight. Overweight and obesity were significantly associated with low levels of culinary self-efficacy and self-efficacy in the use of fruits, vegetables, and seasonings in the bivariate analysis. The logistic regressions showed that living with other people and eating out were associated with higher chances of overweight and obesity. Sharing the responsibility for preparing meals and a high self-efficacy in the use of fruits, vegetables, and seasonings were associated with lower chances for overweight/obesity. Overall, our study showed that overweight and obesity were associated with lower cooking skills in the studied undergraduates. Therefore, the study demonstrates that culinary skills can be explored in educational programs that aim to reduce overweight/obesity in students.
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Affiliation(s)
| | - Manuela Mika Jomori
- Department of Nutrition, Federal University of Santa Caratarina, Florianopolis 88040-900, Brazil
| | - Tamara Gonçalves Maciel
- Department of Nutrition, Federal University of Santa Caratarina, Florianopolis 88040-900, Brazil
| | | | - Thaís Souza Passos
- Graduate Program in Health Sciences, Federal University of Rio Grande do Norte, Natal 59078-970, Brazil
| | - Bruna Leal Lima Maciel
- Graduate Program in Health Sciences, Federal University of Rio Grande do Norte, Natal 59078-970, Brazil
- Department of Nutrition, Federal University of Rio Grande do Norte, Natal 59078-970, Brazil
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Wellard-Cole L, Watson WL, Hughes C, Tan N, Dibbs J, Edge R, Dessaix A. Perceptions of adequacy of fruit and vegetable intake as a barrier to increasing consumption. Nutr Diet 2023; 80:65-72. [PMID: 35491549 DOI: 10.1111/1747-0080.12735] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Revised: 02/21/2022] [Accepted: 03/08/2022] [Indexed: 11/27/2022]
Abstract
AIM To investigate New South Wales adults' perceived adequacy of their fruit and vegetable consumption and to identify the barriers to consumption. METHOD An online cross-sectional survey of a sample of adults in New South Wales (n = 1603) in February 2019 measured self-reported fruit and vegetable intakes, perception of consumption adequacy and barriers to consumption. Proportions of participants whose reported consumption met the daily recommended serves of fruit and vegetables per day were calculated. Chi-square and Fisher's exact tests were used to explore differences between demographic characteristics and meeting fruit and vegetable recommendations. For those not meeting recommendations, Chi-square and Fisher's exact tests were used to explore perceived adequacy of intake as a potential barrier to consumption. RESULTS The sample included 52.7% women, 40.0% aged under 40 years and 28.6% over 59 years, 68.2% lived in a major city, and 32.6% were university educated. Overall, 64.8% of participants reported consuming adequate fruit and 12.4% reported consuming adequate vegetables. Of those consuming less than the guidelines, 21.3% perceived that they were eating enough fruit and 53.7% perceived they were eating enough vegetables. The most common barriers to eating more fruit were preference for other foods (29.6%), fruit spoiling too quickly (28.3%), and habit (27.0%). The most common barriers to eating more vegetables were the perception that they eat enough (26.8%), preference for other foods (21.9%), and habit (19.7%). CONCLUSIONS Greater efforts are needed to support the public to eat adequate fruit and vegetables, consistent with dietary guidelines. Public education campaigns specifically targeting increasing vegetable consumption are required to address knowledge gaps, given a large proportion of our study population consumed inadequate levels of vegetables yet perceived their intake to be adequate.
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Affiliation(s)
- Lyndal Wellard-Cole
- Cancer Prevention and Advocacy Division, Cancer Council NSW, Woolloomooloo, New South Wales, Australia
| | - Wendy L Watson
- Cancer Prevention and Advocacy Division, Cancer Council NSW, Woolloomooloo, New South Wales, Australia
| | - Clare Hughes
- Cancer Prevention and Advocacy Division, Cancer Council NSW, Woolloomooloo, New South Wales, Australia
| | - Nina Tan
- Cancer Prevention and Advocacy Division, Cancer Council NSW, Woolloomooloo, New South Wales, Australia
| | - Jane Dibbs
- Cancer Prevention and Advocacy Division, Cancer Council NSW, Woolloomooloo, New South Wales, Australia
| | - Rhiannon Edge
- The Daffodil Centre, The University of Sydney, A Joint Venture with Cancer Council NSW, Woolloomooloo, New South Wales, Australia
| | - Anita Dessaix
- Cancer Prevention and Advocacy Division, Cancer Council NSW, Woolloomooloo, New South Wales, Australia
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9
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Goh LML, Chow LM, Ng SY, Chow DWS, Lim RBT. Impact of an Interactive Health Corner Using the Culinary Education Approach in Promoting Long-Term Dietary Changes among Patients Who Seek Public Primary Care Services. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:11488. [PMID: 36141759 PMCID: PMC9517567 DOI: 10.3390/ijerph191811488] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/10/2022] [Revised: 08/30/2022] [Accepted: 09/09/2022] [Indexed: 06/16/2023]
Abstract
An unhealthy diet is a major risk factor for chronic diseases. Although nutrition education and cooking demonstrations have resulted in favourable dietary changes, it is unclear whether this is sustainable for longer periods. This study aims to evaluate the long-term impact of a nutrition-led cooking intervention using the culinary education approach on dietary patterns based on My Healthy Plate (MHP). This was a quasi-experimental study involving patients who sought public primary care services in two polyclinics (mean age 59.3 years old). A self-administered survey was done at baseline, 6 months, and 1 year for both the intervention and the comparison groups. Participants in the intervention group were exposed to the health corner, which provided nutrition education and cooking demonstrations using the culinary education approach. A total of 216 participants completed the study at 1 year with a follow-up rate of 86%. Adjusted risk ratios (aRR) were obtained from negative binomial regression. Compared with the comparison group, participants in the intervention group were more likely to report adhering to the requirements of MHP at 6 months (aRR 1.83, 95% CI 1.12-2.99) and 1 year (aRR 1.54, 95% CI 1.10-2.16). Participants in the intervention group were less likely to add salt or sauces to food at 6 months (aRR 0.29, 95% CI 0.12-0.75) and 1 year (aRR 0.21, 95% CI 0.07-0.61) and more likely to remove fat when eating meat at 1 year (aRR 0.30, 95% CI 0.13-0.67) than the comparison group. The interventions at the health corner had a positive impact in helping patients achieve MHP recommendations, not adding salt and sauces to their food, and removing animal fat before eating. There is potential for expanding this initiative to improve healthy eating practices in other polyclinics.
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Affiliation(s)
- Lynette Mei Lim Goh
- Clinical Services, National University Polyclinics, National University Health System, Singapore 609606, Singapore
| | - Li Ming Chow
- Clinical Services, National University Polyclinics, National University Health System, Singapore 609606, Singapore
| | - Su Yi Ng
- Clinical Services, National University Polyclinics, National University Health System, Singapore 609606, Singapore
| | - Dana Wai Shin Chow
- Saw Swee Hock School of Public Health, National University of Singapore, National University Health System, Singapore 117549, Singapore
| | - Raymond Boon Tar Lim
- Saw Swee Hock School of Public Health, National University of Singapore, National University Health System, Singapore 117549, Singapore
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Rees J, Fu SC, Lo J, Sambell R, Lewis JR, Christophersen CT, Byrne MF, Newton RU, Boyle S, Devine A. How a 7-Week Food Literacy Cooking Program Affects Cooking Confidence and Mental Health: Findings of a Quasi-Experimental Controlled Intervention Trial. Front Nutr 2022; 9:802940. [PMID: 35369083 PMCID: PMC8970183 DOI: 10.3389/fnut.2022.802940] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2021] [Accepted: 02/14/2022] [Indexed: 12/30/2022] Open
Abstract
Obesity and mental health disorders are rising simultaneously with shifting dietary behavior away from home cooking, toward typically nutrition-poor and energy-dense convenience meals. Food literacy strongly influences nutrition choices. Community-based cooking interventions target barriers to healthy eating and facilitate development of food literacy skills, thereby potentially increasing preparation of home-cooked meals and positively influencing health. This study of 657 healthy Australian adults explored the efficacy of a 7-week cooking program in improving cooking confidence, whether this transferred to behavior surrounding food, and/or affected mental health. Significant post-program improvements in cooking confidence and satisfaction (all p < 0.001, ηp2 1.12 large), ability to change eating habits (p < 0.001) and overcome lifestyle barriers (p = 0.005) were observed for the intervention group but not control. Participation also improved mental and general health (all p < 0.05, ηp2 0.02 small). No changes were observed for acquisition and consumption of food, or nutrition knowledge in either group. This 7-week cooking program built cooking confidence and improved general and mental health but did not change dietary behavior. To further improve nutrition related behaviors associated with better mental health, more effort is needed to recruit those with below-average nutrition knowledge and interest in cooking.
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Affiliation(s)
- Joanna Rees
- School of Medical and Health Sciences, Institute for Nutrition Research, Edith Cowan University, Joondalup, WA, Australia
- School of Medical and Health Sciences, Edith Cowan University, Joondalup, WA, Australia
- *Correspondence: Joanna Rees
| | - Shih Ching Fu
- School of Medical and Health Sciences, Edith Cowan University, Joondalup, WA, Australia
- School of Science, Edith Cowan University, Joondalup, WA, Australia
- School of Electrical Engineering, Computing and Mathematical Sciences, Curtin University, Perth, WA, Australia
| | - Johnny Lo
- School of Science, Edith Cowan University, Joondalup, WA, Australia
| | - Ros Sambell
- School of Medical and Health Sciences, Institute for Nutrition Research, Edith Cowan University, Joondalup, WA, Australia
- School of Medical and Health Sciences, Edith Cowan University, Joondalup, WA, Australia
| | - Joshua R. Lewis
- School of Medical and Health Sciences, Institute for Nutrition Research, Edith Cowan University, Joondalup, WA, Australia
- School of Medical and Health Sciences, Edith Cowan University, Joondalup, WA, Australia
- Medical School, University of Western Australia, Perth, WA, Australia
- School of Public Health, University of Sydney, Sydney, NSW, Australia
| | - Claus T. Christophersen
- School of Medical and Health Sciences, Edith Cowan University, Joondalup, WA, Australia
- Western Australian Human Microbiome Collaboration Centre, School of Molecular and Life Sciences, Curtin University, Perth, WA, Australia
- Centre for Integrative Metabolomics and Computational Biology, Edith Cowan University, Perth, WA, Australia
| | - Matthew F. Byrne
- School of Education, Edith Cowan University, Joondalup, WA, Australia
| | - Robert U. Newton
- School of Medical and Health Sciences, Exercise Medicine Research Institute, Edith Cowan University, Joondalup, WA, Australia
- School of Human Movement and Nutrition Sciences, University of Queensland, Brisbane, QLD, Australia
| | | | - Amanda Devine
- School of Medical and Health Sciences, Institute for Nutrition Research, Edith Cowan University, Joondalup, WA, Australia
- School of Medical and Health Sciences, Edith Cowan University, Joondalup, WA, Australia
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Balderas-Cejudo A, Alava JI, Zurbitu-Aldama I. Discovering silver market segments in cooking courses: The case of Basque Culinary Center. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100496] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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12
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Tani Y, Isumi A, Doi S, Fujiwara T. Associations of Caregiver Cooking Skills with Child Dietary Behaviors and Weight Status: Results from the A-CHILD Study. Nutrients 2021; 13:4549. [PMID: 34960100 PMCID: PMC8704868 DOI: 10.3390/nu13124549] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2021] [Revised: 12/09/2021] [Accepted: 12/13/2021] [Indexed: 12/25/2022] Open
Abstract
We examined whether caregiver cooking skills were associated with frequency of home cooking, child dietary behaviors, and child body weight status in Japan. We used cross-sectional data from the 2018 Adachi Child Health Impact of Living Difficulty study, targeting primary and junior high school students aged 9-14 years in Adachi City, Tokyo, Japan (n = 5257). Caregiver cooking skills were assessed using a scale with good validity and reliability modified for use in Japan. Child heights and weights derived from school heath checkup data were used to calculate WHO standard body mass index z-scores. After adjusting for potential confounders, caregivers with low-level cooking skills were 4.31 (95% confidence interval (CI): 2.68-6.94) times more likely to have lower frequency of home cooking than those with high level of cooking skills. Children with low-level caregiver cooking skills were 2.81 (95% CI: 2.06-3.84) times more likely to have lower frequency of vegetable intake and 1.74 (95% CI: 1.08-2.82) times more likely to be obese. A low level of caregiver cooking skills was associated with infrequent home cooking, unhealthy child dietary behaviors, and child obesity.
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Affiliation(s)
- Yukako Tani
- Department of Global Health Promotion, Tokyo Medical and Dental University (TMDU), 1-5-45 Yushima, Bunkyo-ku, Tokyo 113-8519, Japan; (Y.T.); (A.I.); (S.D.)
| | - Aya Isumi
- Department of Global Health Promotion, Tokyo Medical and Dental University (TMDU), 1-5-45 Yushima, Bunkyo-ku, Tokyo 113-8519, Japan; (Y.T.); (A.I.); (S.D.)
- Japan Society for the Promotion of Science, Tokyo 113-8519, Japan
| | - Satomi Doi
- Department of Global Health Promotion, Tokyo Medical and Dental University (TMDU), 1-5-45 Yushima, Bunkyo-ku, Tokyo 113-8519, Japan; (Y.T.); (A.I.); (S.D.)
- Japan Society for the Promotion of Science, Tokyo 113-8519, Japan
| | - Takeo Fujiwara
- Department of Global Health Promotion, Tokyo Medical and Dental University (TMDU), 1-5-45 Yushima, Bunkyo-ku, Tokyo 113-8519, Japan; (Y.T.); (A.I.); (S.D.)
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13
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Paynter E, Begley A, Butcher LM, Dhaliwal SS. The Validation and Improvement of a Food Literacy Behavior Checklist for Food Literacy Programs. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:ijerph182413282. [PMID: 34948890 PMCID: PMC8701925 DOI: 10.3390/ijerph182413282] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/07/2021] [Revised: 12/02/2021] [Accepted: 12/02/2021] [Indexed: 12/03/2022]
Abstract
Food literacy is a multidimensional construct required to achieve diet quality. The Food Sensations® for Adults (FSA) program aims to improve the food literacy of low to middle-income adults living in Western Australia and is funded by the Western Australian Department of Health. The original published behavior checklist used to measure change in food literacy has been revised based on experience of the facilitators and the iterative development of the program. This research sought to assess the validity and reliability of the improved food literacy behavior checklist. A total of 1,359 participants completed the checklist over an 18-month period. Content, face, and construct validity were considered in the re-development of the checklist. An exploratory factor analysis of the checklist identified three factors: (1) Plan and Manage, (2) Selection, and (3) Preparation. Cronbach’s alpha coefficients of 0.883, 0.760, and 0.868 were found for each of the three factors respectively. These coefficients indicated good internal consistency and were higher than those found in the original checklist analysis. An external validation was undertaken with the original food literacy behavior checklist, and a strong positive relationship between the two tools was found. In addition to being used to evaluate FSA, this revised and extensively validated tool could provide guidance to others evaluating similar food literacy programs and contribute to international measurement research.
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Affiliation(s)
- Ellen Paynter
- School of Population Health, Curtin University, Bentley 6102, Australia;
| | - Andrea Begley
- School of Population Health, Curtin University, Bentley 6102, Australia;
- Correspondence: ; Tel.: +61-89266-2773
| | | | - Satvinder S. Dhaliwal
- Curtin Health Innovation Research Institute, Faculty of Health Sciences, Curtin University, Bentley 6102, Australia;
- Duke-NUS Medical School, National University of Singapore, Singapore 169857, Singapore
- Department of Radiation Oncology, Sir Charles Gairdner Hospital, Nedlands 6009, Australia
- Institute for Research in Molecular Medicine, Universiti Sains Malaysia, Minden 11800, Malaysia
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14
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Mingay E, Hart M, Yoong S, Hure A. Why We Eat the Way We Do: A Call to Consider Food Culture in Public Health Initiatives. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:11967. [PMID: 34831723 PMCID: PMC8623951 DOI: 10.3390/ijerph182211967] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 08/26/2021] [Revised: 11/11/2021] [Accepted: 11/12/2021] [Indexed: 01/12/2023]
Abstract
The way we eat has changed dramatically in only a few decades. While definitions of food culture have previously existed, a clear description of modern food culture that can be used for health promotion is lacking. In this paper, we propose a concept of food culture for application within public health, what a positive food culture looks like compared to negative elements that have dominated in developed countries and the consequences for physical and mental health and wellbeing. We support calls to action from the international community to reconsider the way we eat. All segments of society have a role to play in building a positive food culture, and it is critical that macro (policy and systems) and meso (community) level environmental factors align and provide supportive environments that promote health-enhancing behaviours. Defining food culture is a necessary step towards articulating the complexities that influence food behaviours and impact health. The ultimate goal is collective action to enable population-wide and sustained improvements to the way we eat, and how we think and feel about food.
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Affiliation(s)
- Edwina Mingay
- School of Medicine and Public Health, University of Newcastle, Callaghan, Newcastle, NSW 2308, Australia; (S.Y.); (A.H.)
- Hunter Medical Research Institute, New Lambton Heights, Newcastle, NSW 2305, Australia
| | - Melissa Hart
- School of Health Sciences, University of Newcastle, Callaghan, Newcastle, NSW 2308, Australia;
- Hunter New England Mental Health Service, Waratah, Newcastle, NSW 2298, Australia
| | - Serene Yoong
- School of Medicine and Public Health, University of Newcastle, Callaghan, Newcastle, NSW 2308, Australia; (S.Y.); (A.H.)
- Hunter Medical Research Institute, New Lambton Heights, Newcastle, NSW 2305, Australia
- Hunter New England Population Health, Wallsend, Newcastle, NSW 2287, Australia
- School of Health Sciences, Swinburne University of Technology, Hawthorn, Melbourne, VIC 3122, Australia
| | - Alexis Hure
- School of Medicine and Public Health, University of Newcastle, Callaghan, Newcastle, NSW 2308, Australia; (S.Y.); (A.H.)
- Hunter Medical Research Institute, New Lambton Heights, Newcastle, NSW 2305, Australia
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15
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Blackford K, Leavy JE, Vidler AC, Chamberlain D, Pollard C, Riley T, Milligan M, Jancey J. Initiatives and partnerships in an Australian metropolitan obesity prevention system: a social network analysis. BMC Public Health 2021; 21:1542. [PMID: 34384402 PMCID: PMC8359547 DOI: 10.1186/s12889-021-11599-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2020] [Accepted: 08/04/2021] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND Limited resources make prevention of complex population-level issues such as obesity increasingly challenging. Collaboration and partnerships between organisations operating in the same system can assist, however, there is a paucity of research into how relationships function at a local level. The aim of this study was to audit initiatives, explore networks, and identify potential opportunities for improving the obesity prevention system in a Health Service area of Western Australia (WA). METHODS A mixed-methods study was undertaken in a metropolitan Health Service in Perth, WA in 2019-20. Structured face-to-face interviews (n = 51) were conducted with organisations engaged in obesity prevention, to identify prevention initiatives and their characteristics using a Systems Inventory tool. The Research Team identified the 30 most active organisations during the Systems Inventory, and an online Organisational Network Survey was administered to explore: relationships across six domains; partnership duration; frequency of interaction with other organisations; barriers to implementation; and key contributions to obesity prevention. Descriptive statistics were used to summarise barriers, contributions and Systems Inventory data. Organisational Network Survey data were analysed using social network analysis through UCINET 6 for Windows and Netdraw software. Whole network and cohesion scores were calculated: average degree; density; diameter; and degree centralization. Core-periphery analysis was conducted to identify densely connected core and sparsely connected periphery organisations. RESULTS The Systems Inventory identified 189 unique prevention initiatives, mostly focusing on individual-level behaviour change. Fifty four percent (n = 15) of the Organisational Network Survey respondent organisations and most core organisations (67%, n = 8) were government. The information and knowledge sharing network had a density of 45% indicating a high level of information and knowledge exchange between organisations. The lowest densities were found within the receiving (3.3%), providing (5.5%) and sharing (5.6%) funding networks, suggesting that these formal relationships were the least established. CONCLUSION Applying a systems thinking lens to local obesity prevention revealed that initiatives conducted focused on individual-level behaviour change and that collaboration and communication between organisations focused on information sharing. Capturing the extent and nature of initiatives and the way partnerships operate to improve obesity prevention can help to identify opportunities to strengthen the networks.
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Affiliation(s)
- Krysten Blackford
- School of Population Health, Curtin University, Perth, Australia. .,Collaboration for Evidence, Research and Impact in Public Health, Curtin University, Perth, Australia.
| | - Justine E Leavy
- School of Population Health, Curtin University, Perth, Australia.,Collaboration for Evidence, Research and Impact in Public Health, Curtin University, Perth, Australia
| | - Abbie-Clare Vidler
- School of Population Health, Curtin University, Perth, Australia.,Collaboration for Evidence, Research and Impact in Public Health, Curtin University, Perth, Australia
| | | | - Christina Pollard
- School of Population Health, Curtin University, Perth, Australia.,East Metropolitan Health Service, Perth, Australia
| | - Therese Riley
- The Australian Prevention Partnership Centre, Sax Institute, Haymarket, Australia
| | | | - Jonine Jancey
- School of Population Health, Curtin University, Perth, Australia.,Collaboration for Evidence, Research and Impact in Public Health, Curtin University, Perth, Australia
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16
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Mendez S, Kubota J, Widaman AM, Gieng J. Advance Quantity Meal Preparation Pilot Program Improves Home-Cooked Meal Consumption, Cooking Attitudes, and Self-Efficacy. JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR 2021; 53:608-613. [PMID: 33541769 DOI: 10.1016/j.jneb.2020.12.014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Revised: 12/24/2020] [Accepted: 12/29/2020] [Indexed: 06/12/2023]
Abstract
OBJECTIVE To evaluate the effects of a group-based Advance Quantity Meal Preparation (AQMP) program on the consumption of home-cooked meals, cooking attitudes, and self-efficacy in healthy adults. METHODS Participants (n = 10) in a group setting prepared healthy meals weekly consisting of 10 entrees and 5 snacks for 6 weeks. A survey assessing cooking attitudes, cooking self-efficacy, and cooking behavior and consumption at 3 time points: preprogram, postprogram (T2), and 3 months postprogram (T3). RESULTS The AQMP program increased the proportion of overall home-cooked meal consumption (T2, P = 0.03), home-cooked dinner consumption (T2, P = 0.04), cooking attitudes (T3, P = 0.01), and cooking self-efficacy (T2, P = 0.002). CONCLUSIONS AND IMPLICATIONS This pilot study indicates that AQMP may increase home-cooked meal consumption, cooking attitudes, and cooking self-efficacy.
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Affiliation(s)
- Shannon Mendez
- Department of Nutrition, Food Science, and Packaging, San José State University, San José, CA
| | - Jamie Kubota
- Department of Nutrition, Food Science, and Packaging, San José State University, San José, CA
| | - Adrianne M Widaman
- Department of Nutrition, Food Science, and Packaging, San José State University, San José, CA
| | - John Gieng
- Department of Nutrition, Food Science, and Packaging, San José State University, San José, CA.
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17
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Clarke B, Kwon J, Swinburn B, Sacks G. Policy processes leading to the adoption of 'Jamie's Ministry of Food' programme in Victoria, Australia. Health Promot Int 2021; 37:6292205. [PMID: 34086910 DOI: 10.1093/heapro/daab079] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
This study investigated the policy processes related to the 2012 adoption of the Jamie's Ministry of Food programme by the Victorian Government in Australia. The aim was to provide insight into obesity prevention policy change processes to help strengthen future health promotion action. State-level government policy processes were examined through key informant interviews and a review of relevant documentation. Data were analysed using the Multiple Streams Theory and the Advocacy Coalition Framework in order to understand influences on relevant policy processes and strategies used by policy advocates to facilitate policy adoption. We found that policy adoption was facilitated by dedicated national funding for preventive health at that time, the relatively small number of stakeholders involved in the policy development process and the anticipated support for the programme by the general public due to the association with celebrity chef, Jamie Oliver. We identified that policy brokers aligned the policy with decision-maker ideologies and broader government objectives, and proactively managed potential criticisms. Evidence of intervention effectiveness was not a major driver of policy adoption. We conclude that, iven the complexity of policy processes for obesity prevention, multiple, reinforcing strategies are likely to be needed to facilitate policy change. Support for the adoption of obesity prevention policies is likely to increase when framing of policy options aligns with decision-maker values and has broad public appeal.
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Affiliation(s)
- Brydie Clarke
- Deakin University, Geelong, Global Obesity Centre, Institute for Health Transformation, 75 Pigdons Road, Waurn Ponds, Victoria 3216, Australia
| | - Janelle Kwon
- Deakin University, Geelong, Global Obesity Centre, Institute for Health Transformation, 75 Pigdons Road, Waurn Ponds, Victoria 3216, Australia
| | - Boyd Swinburn
- School of Population Health, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Gary Sacks
- Deakin University, Geelong, Global Obesity Centre, Institute for Health Transformation, 75 Pigdons Road, Waurn Ponds, Victoria 3216, Australia
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18
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Maugeri IP, Brimblecombe J, Choi TST, Kleve S, Palermo C. For whom and under what circumstances do nutrition-education cooking interventions work: a realist synthesis. Nutr Rev 2021; 79:479-493. [PMID: 32443146 DOI: 10.1093/nutrit/nuaa021] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022] Open
Abstract
OBJECTIVE To explore for whom and under what circumstances nutrition-education cooking interventions affect nutrition outcomes in adults. METHODS A realist synthesis was undertaken. The CINAHL, Ovid Medline, Scopus, and Web of Science databases were searched for literature published between 1980 and 2019, using the terms "cook" and "intervention" and their synonyms; 5759 articles were identified. Grey literature was sourced for further additional program context. A total of 23 articles (n = 11 programs) met inclusion criteria for analysis. Program data were coded in duplicate for context, outcome, and mechanism configurations, and used to build a refined program theory. RESULTS Nutrition-education cooking interventions targeted at low-socioeconomic-status and marginalized populations produced a range of positive nutrition outcomes. Outcomes were observed when the program involved hands-on cooking and a skilled facilitator coupled with individual self-efficacy, knowledge gain, family support, and an expectation of positive health outcomes. CONCLUSION These findings highlight key program components to achieve improvements in nutrition and important recommendations for nutrition-education cooking interventions.
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Affiliation(s)
- Isabella P Maugeri
- Department of Nutrition, Dietetics and Food, Monash University, Melbourne, Victoria, Australia
| | - Julie Brimblecombe
- Department of Nutrition, Dietetics and Food, Monash University, Melbourne, Victoria, Australia.,Honorary Fellow of the Menzies School of Health Research, Charles Darwin University, Darwin, Northern Territory, Australia
| | - Tammie S T Choi
- Department of Nutrition, Dietetics and Food, Monash University, Melbourne, Victoria, Australia
| | - Sue Kleve
- Department of Nutrition, Dietetics and Food, Monash University, Melbourne, Victoria, Australia
| | - Claire Palermo
- Department of Nutrition, Dietetics and Food, Monash University, Melbourne, Victoria, Australia
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19
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Güler O, Haseki Mİ. Positive Psychological Impacts of Cooking During the COVID-19 Lockdown Period: A Qualitative Study. Front Psychol 2021; 12:635957. [PMID: 33815223 PMCID: PMC8012501 DOI: 10.3389/fpsyg.2021.635957] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2020] [Accepted: 02/25/2021] [Indexed: 01/07/2023] Open
Abstract
This study aims to explore the positive psychological effects of culinary experiences during the COVID-19 lockdown days. Qualitative research methods adopted to provide a deeper understanding. Data was collected through a structured online survey from 30 participants in Turkey. This occurred between April 10th and June 3rd, 2020 when the strict confinement measures were applied. Content analysis was deductively applied according to the Stebbins's Theory of Casual vs. Serious Leisure which classifies the well-being according to characteristics of leisure experiences. The results revealed that at the first stage people went into the kitchen with the motivation of pure happiness and relaxation indicating hedonic well-being. However, people who intended to spend time with culinary activities with the expectations of pure happiness left the kitchen with eudaimonic outcomes by gaining special skills and knowledge, self-actualization and self-enrichment. When these outcomes are evaluated based on the Stebbins's theoretical framework, culinary activities have both casual and serious leisure experience characteristics in terms of psychological well-being. It is understood that culinary activities have versatile leisure characteristics. Thanks to the culinary activities, people do not only obtain pure happiness and relaxation but can draw wider inferences about their life by realizing their own potential during the psychologically challenging COVID-19 lockdown days.
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Affiliation(s)
- Ozan Güler
- Department of Gastronomy and Culinary Arts, Faculty of Tourism, Mersin University, Mersin, Turkey
| | - Murat İsmet Haseki
- Department of Business Administration, Kozan Faculty of Business Administration, Çukurova University, Adana, Turkey
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20
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Hawley CN, Huber CM, Best LG, Howard BV, Umans J, Beresford SAA, McKnight B, Hager A, O'Leary M, Thorndike AN, Ornelas IJ, Brown MC, Fretts AM. Cooking for Health: a healthy food budgeting, purchasing, and cooking skills randomized controlled trial to improve diet among American Indians with type 2 diabetes. BMC Public Health 2021; 21:356. [PMID: 33588808 PMCID: PMC7883757 DOI: 10.1186/s12889-021-10308-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2021] [Accepted: 01/21/2021] [Indexed: 01/15/2023] Open
Abstract
Background The prevalence of poor diet quality and type 2 diabetes are exceedingly high in many rural American Indian (AI) communities. Because of limited resources and infrastructure in some communities, implementation of interventions to promote a healthy diet is challenging—which may exacerbate health disparities by region (urban/rural) and ethnicity (AIs/other populations). It is critical to adapt existing evidence-based healthy food budgeting, purchasing, and cooking programs to be relevant to underserved populations with a high burden of diabetes and related complications. The Cooking for Health Study will work in partnership with an AI community in South Dakota to develop a culturally-adapted 12-month distance-learning-based healthy food budgeting, purchasing, and cooking intervention to improve diet among AI adults with type 2 diabetes. Methods The study will enroll 165 AIs with physician-diagnosed type 2 diabetes who reside on the reservation. Participants will be randomized to an intervention or control arm. The intervention arm will receive a 12-month distance-learning curriculum adapted from Cooking Matters® that focuses on healthy food budgeting, purchasing, and cooking skills. In-person assessments at baseline, month 6 and month 12 will include completion of the Nutrition Assessment Shared Resources Food Frequency Questionnaire and a survey to assess frequency of healthy and unhealthy food purchases. Primary outcomes of interest are: (1) change in self-reported intake of sugar-sweetened beverages (SSBs); and (2) change in the frequency of healthy and unhealthy food purchases. Secondary outcomes include: (1) change in self-reported food budgeting skills; (2) change in self-reported cooking skills; and (3) a mixed-methods process evaluation to assess intervention reach, fidelity, satisfaction, and dose delivered/received. Discussion Targeted and sustainable interventions are needed to promote optimal health in rural AI communities. If effective, this intervention will reduce intake of SSBs and the purchase of unhealthy foods; increase the purchase of healthy foods; and improve healthy food budgeting and cooking skills among AIs with type 2 diabetes – a population at high risk of poor health outcomes. This work will help inform future health promotion efforts in resource-limited settings. Trial registration This study was registered on ClinicalTrials.gov on October 9, 2018 with Identifier NCT03699709. Supplementary Information The online version contains supplementary material available at 10.1186/s12889-021-10308-8.
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Affiliation(s)
- Caitlin N Hawley
- Department of Medicine, University of Washington, 1410 NE Campus Parkway, Seattle, WA, 98195, USA
| | - Corrine M Huber
- Missouri Breaks Industries Research Inc, 118 S Willow St, Eagle Butte, SD, 57625, USA
| | - Lyle G Best
- Missouri Breaks Industries Research Inc, 118 S Willow St, Eagle Butte, SD, 57625, USA
| | - Barbara V Howard
- Medstar Health Research Institute, 6525 Belcrest Rd #700c, Hyattsville, MD, 20785, USA.,Georgetown and Howard Universities Center for Clinical and Translational Science, 4000 Reservoir Road NW, Washington, DC, 20007, USA
| | - Jason Umans
- Medstar Health Research Institute, 6525 Belcrest Rd #700c, Hyattsville, MD, 20785, USA
| | - Shirley A A Beresford
- Department of Epidemiology, University of Washington, 1410 NE Campus Parkway, Seattle, WA, 98195, USA
| | - Barbara McKnight
- Department of Biostatistics, University of Washington, 1410 NE Campus Parkway, Seattle, WA, 98195, USA
| | - Arlette Hager
- Cheyenne River Sioux Tribe Adult Diabetes Program, 24276 Airport Rd, Eagle Butte, SD, 57625, USA
| | - Marcia O'Leary
- Missouri Breaks Industries Research Inc, 118 S Willow St, Eagle Butte, SD, 57625, USA
| | - Anne N Thorndike
- Massachusetts General Hospital and Harvard Medical School, 55 Fruit St, Boston, MA, 02114, USA
| | - India J Ornelas
- Department of Health Services, 1410 NE Campus Parkway, Seattle, WA, 98195, USA
| | - Meagan C Brown
- Department of Epidemiology, University of Washington, 1410 NE Campus Parkway, Seattle, WA, 98195, USA
| | - Amanda M Fretts
- Department of Epidemiology, University of Washington, 1410 NE Campus Parkway, Seattle, WA, 98195, USA.
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21
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Butcher LM, Platts JR, Le N, McIntosh MM, Celenza CA, Foulkes-Taylor F. Can addressing food literacy across the life cycle improve the health of vulnerable populations? A case study approach. Health Promot J Austr 2020; 32 Suppl 1:5-16. [PMID: 32885888 DOI: 10.1002/hpja.414] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 07/31/2020] [Accepted: 08/24/2020] [Indexed: 11/08/2022] Open
Abstract
ISSUE ADDRESSED Food literacy programs aim to improve an individual's knowledge and skills in the planning, management, selection, preparation and eating of healthy foods. Unhealthy dietary patterns across the life cycle are associated with an increased risk of chronic disease. Foodbank WA's Healthy Food for All® (HFFA) team has made addressing health inequity a priority, by enhancing food literacy skills of vulnerable people across the lifespan. METHODS A case study approach was utilised to explore HFFA's suite of evidence-based food literacy programs: Food Sensations® (FS) for Parents (of 0-5 year olds), FS for Schools (kindergarten to Year 12), Fuel Your Future (adolescents 12-18 years), and FS for Adults (FSA) (18 years and over). These programs are contextualised to meet the needs of vulnerable groups at all life stages. RESULTS In the last decade the HFFA team have delivered 5047 food literacy sessions to over 62 000 vulnerable Western Australians. Evaluation results demonstrate the FS programs are successful at improving vulnerable people's food literacy skills and dietary behaviours. For example, over 70% of participants make at least one positive food behaviour change after attending FSA. CONCLUSIONS By targeting vulnerable people of all ages, HFFA's food literacy programs provide multiple opportunities for intervention, to enhance health behaviours, and therefore reduce risk of chronic disease. SO WHAT?: Food literacy programs are one effective strategy that is complementary in helping to address the health inequities in Australia. Government and broader community investment in food literacy initiatives is vital to improving the health outcomes of vulnerable populations.
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Affiliation(s)
- Lucy M Butcher
- Foodbank WA, Perth Airport, Western Australia, Australia.,Edith Cowan University, Joondalup, Western Australia, Australia
| | - Julia R Platts
- Foodbank WA, Perth Airport, Western Australia, Australia
| | - Nerissa Le
- Foodbank WA, Perth Airport, Western Australia, Australia
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22
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Cooking for Vitality: Pilot Study of an Innovative Culinary Nutrition Intervention for Cancer-Related Fatigue in Cancer Survivors. Nutrients 2020; 12:nu12092760. [PMID: 32927752 PMCID: PMC7551599 DOI: 10.3390/nu12092760] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2020] [Revised: 09/04/2020] [Accepted: 09/07/2020] [Indexed: 12/21/2022] Open
Abstract
(1) Background: Cancer-related fatigue (CRF) is one of the most prevalent and distressing side effects experienced by patients with cancer during and after treatment, and this negatively impacts all aspects of quality of life. An increasing body of evidence supports the role of poor nutritional status in the etiology of CRF and of specific diets in mitigating CRF. We designed a group-based two session culinary nutrition intervention for CRF, Cooking for Vitality (C4V), aimed at increasing understanding of how food choices can impact energy levels and establishing basic food preparation and cooking skills as well as the application of culinary techniques that minimize the effort/energy required to prepare meals. The purpose of this pilot mixed-method study was to evaluate: Feasibility of the experimental methods and intervention; acceptability and perceived helpfulness of intervention; and to obtain a preliminary estimate of the effectiveness of the intervention on fatigue (primary outcome), energy, overall disability, and confidence to manage fatigue (secondary outcomes). (2) Methods: Prospective, single arm, embedded mixed-methods feasibility study of cancer survivors with cancer-related fatigue was conducted. Participants completed measures at baseline (T0), immediately following the intervention (T1), and three months after the last session (T2). Qualitative interviews were conducted at T2. (3) Results: Recruitment (70%) and retention (72%) rates along with qualitative findings support the feasibility of the C4V intervention for cancer survivors living with CRF (program length and frequency, ease of implementation, and program flexibility). Acceptability was also high and participants provided useful feedback for program improvements. Fatigue (FACT-F) scores significantly improved from T0–T1 and T0–T2 (p < 0.001). There was also a significant decrease in disability scores (WHO-DAS 2.0) from T0–T2 (p = 0.006) and an increase in POMS-Vigor (Profile of Mood States) from T0–T1 (p = 0.018) and T0–T2 (p = 0.013). Confidence in managing fatigue improved significantly from T0–T1 and T0–T2 (p < 0.001). (4) Conclusions: The results suggest that the C4V program was acceptable and helpful to patients and may be effective in improving fatigue levels and self-management skills. A randomized controlled trial is required to confirm these findings.
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23
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Kloubec J, Harris C. Food Acquisition Strategies of Homeless Youth in the Greater Seattle Area: A Cross- Sectional Study. J Acad Nutr Diet 2020; 121:47-58.e1. [PMID: 32703689 DOI: 10.1016/j.jand.2020.05.013] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2020] [Revised: 04/19/2020] [Accepted: 05/14/2020] [Indexed: 10/23/2022]
Abstract
OBJECTIVES The aims of this study were to describe how homeless youths access food in the Seattle area, and to describe the nutritional adequacy and quality of food obtained. METHODS This cross-sectional study was conducted between February 2018 and May 2019. Data collection took place at seven organizations in the greater Seattle area at which homeless youths typically access food. Trained research assistants verbally administered an ∼50-item survey to homeless youths aged 14 to 24 years on their general demographic characteristics, current housing situation, ability to access food, and quantity and quality of foods acquired. Each participant was given $10 at the completion of the survey. RESULTS Participants were 122 homeless youths with an average age of 21.6±1.94 years. During the previous week, 79.3% obtained meals from drop-in centers and 69.8% from a shelter. Most (75.2%) had not utilized a food bank during the previous month. The majority (73.6%) reported having enough food to eat, but not always the kind they wanted, and 75.4% rated the overall nutritional quality of their diet as average or below. Not having enough food or money for food contributed to skipping meals (50.4%), eating less than desired (47.1%), being hungry (45.5%), and losing weight (20.5%). CONCLUSIONS Information from this study can be used to identify barriers that homeless youths experience in acquiring adequate nutrition; to make suggestions for future research and program development; and to help social service organizations improve the network of nutrition services and the quality of food available to this vulnerable population through policy, community partnership, and public health action.
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24
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Asher RC, Jakstas T, Wolfson JA, Rose AJ, Bucher T, Lavelle F, Dean M, Duncanson K, Innes B, Burrows T, Collins CE, Shrewsbury VA. Cook-Ed TM: A Model for Planning, Implementing and Evaluating Cooking Programs to Improve Diet and Health. Nutrients 2020; 12:nu12072011. [PMID: 32640756 PMCID: PMC7400850 DOI: 10.3390/nu12072011] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2020] [Revised: 07/02/2020] [Accepted: 07/03/2020] [Indexed: 12/18/2022] Open
Abstract
Domestic cooking education programs are typically designed to improve an individual’s food and cooking skills, although not necessarily diet quality. Currently, there are no comprehensive models to guide the planning, implementation and evaluation of domestic cooking education programs that focus on improving diet and health. Our aim was to address this through development of the Cooking Education (“Cook-EdTM”) model, using the PRECEDE-PROCEED model as the underlying Cook-EdTM framework. A review of the food and cooking skills education literature informed the content of the Cook-EdTM model. Cook-EdTM was critiqued by experts in consumer behaviour, cooking and nutrition education research and education until consensus on model content and format was reached. Cook-EdTM leads cooking program developers through eight distinct stages, engaging key stakeholders in a co-design process from the outset to tailor programs to address the need of individuals and inform the development of program content, program delivery, and evaluation. A Cook-EdTM scenario applied in practice is described. The proposed Cook-EdTM model has potential to be adapted for use in domestic cooking education programs delivered in clinical, community, school or research settings. Further research will establish Cook-EdTM’s utility in enhancing program development and in improving food and cooking skills, dietary patterns and health outcomes.
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Affiliation(s)
- Roberta C. Asher
- Priority Research Centre for Physical Activity and Nutrition, The University of Newcastle, Callaghan, NSW 2308, Australia; (R.C.A.); (T.J.); (T.B.); (K.D.); (T.B.); (C.E.C.)
- School of Health Sciences, Faculty of Health and Medicine, The University of Newcastle, Callaghan, NSW 2308, Australia; (A.J.R.); (M.D.)
| | - Tammie Jakstas
- Priority Research Centre for Physical Activity and Nutrition, The University of Newcastle, Callaghan, NSW 2308, Australia; (R.C.A.); (T.J.); (T.B.); (K.D.); (T.B.); (C.E.C.)
| | - Julia A. Wolfson
- Department of Health Management and Policy and Department of Nutritional Sciences, University of Michigan School of Public Health, Ann Arbor, MI 48109, USA;
| | - Anna J. Rose
- School of Health Sciences, Faculty of Health and Medicine, The University of Newcastle, Callaghan, NSW 2308, Australia; (A.J.R.); (M.D.)
- Priority Research Centre for Health Behaviour, Faculty of Health and Medicine, The University of Newcastle, Callaghan, NSW 2308, Australia
| | - Tamara Bucher
- Priority Research Centre for Physical Activity and Nutrition, The University of Newcastle, Callaghan, NSW 2308, Australia; (R.C.A.); (T.J.); (T.B.); (K.D.); (T.B.); (C.E.C.)
- School of Environmental and Life Science, Faculty of Science, The University of Newcastle, Callaghan, NSW 2308, Australia
| | - Fiona Lavelle
- Institute for Global Food Security, School of Biological Sciences, Queen’s University Belfast, Belfast BT9 5DL, UK;
| | - Moira Dean
- School of Health Sciences, Faculty of Health and Medicine, The University of Newcastle, Callaghan, NSW 2308, Australia; (A.J.R.); (M.D.)
- Institute for Global Food Security, School of Biological Sciences, Queen’s University Belfast, Belfast BT9 5DL, UK;
| | - Kerith Duncanson
- Priority Research Centre for Physical Activity and Nutrition, The University of Newcastle, Callaghan, NSW 2308, Australia; (R.C.A.); (T.J.); (T.B.); (K.D.); (T.B.); (C.E.C.)
- School of Health Sciences, Faculty of Health and Medicine, The University of Newcastle, Callaghan, NSW 2308, Australia; (A.J.R.); (M.D.)
| | - Beth Innes
- Challenge Community Services, Wickham, NSW 2293, Australia;
| | - Tracy Burrows
- Priority Research Centre for Physical Activity and Nutrition, The University of Newcastle, Callaghan, NSW 2308, Australia; (R.C.A.); (T.J.); (T.B.); (K.D.); (T.B.); (C.E.C.)
- School of Health Sciences, Faculty of Health and Medicine, The University of Newcastle, Callaghan, NSW 2308, Australia; (A.J.R.); (M.D.)
| | - Clare E. Collins
- Priority Research Centre for Physical Activity and Nutrition, The University of Newcastle, Callaghan, NSW 2308, Australia; (R.C.A.); (T.J.); (T.B.); (K.D.); (T.B.); (C.E.C.)
- School of Health Sciences, Faculty of Health and Medicine, The University of Newcastle, Callaghan, NSW 2308, Australia; (A.J.R.); (M.D.)
| | - Vanessa A. Shrewsbury
- Priority Research Centre for Physical Activity and Nutrition, The University of Newcastle, Callaghan, NSW 2308, Australia; (R.C.A.); (T.J.); (T.B.); (K.D.); (T.B.); (C.E.C.)
- School of Health Sciences, Faculty of Health and Medicine, The University of Newcastle, Callaghan, NSW 2308, Australia; (A.J.R.); (M.D.)
- Correspondence: ; Tel.: +61-24921-7860
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Rees J, Christophersen CC, Lewis JR, Lo J, Sambell R, Costello L, Walker C, Byrne MF, Boyce MC, Newton RU, Devine A. The study protocol for a pseudo-randomised pre-post designed controlled intervention trial to study the effects of a 7-week cooking program on self-efficacy and biomarkers of health: the ECU lifestyle and biomarkers get connected study (ECULABJMOF) including the Jamie's Ministry of Food WA participant experience. BMC Public Health 2020; 20:1037. [PMID: 32605552 PMCID: PMC7325354 DOI: 10.1186/s12889-020-09124-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2020] [Accepted: 06/16/2020] [Indexed: 12/17/2022] Open
Abstract
BACKGROUND Australia, like other nations, has experienced a shift in dietary patterns away from home cooking of nutritious foods, towards a reliance on pre-prepared convenience meals. These are typically energy-dense, nutrient-poor and contribute to the rising prevalence of obesity and chronic disease burden. The aims of this study were to evaluate whether a community-based cooking program instigated a change to participants' skills, attitudes, knowledge, enjoyment and satisfaction of cooking and cooking confidence (self-efficacy). METHODS The pseudo-random, pre-post study design consisted of an intervention and a control group. Participant recruitment and group allocation was based on their program start dates. Intervention participants were surveyed three times (baseline, 7 weeks and 6 months) and the control group were surveyed at baseline and 5 weeks. All participants were registered via an online website and were 18 years or over. Upon consent, participants were offered four levels of commitment, defined by different assessments. The minimum participation level included an online survey and levels 2, 3 and 4 involved attendance at a clinic with increasing functional, anthropometric and biomarker measurements. Primary endpoints were participants' cooking confidence as a proxy for self-efficacy. Secondary endpoints were dietary intake, physical activity levels, body composition, anthropometry, blood, urine and faecal biomarkers of systemic, physical and mental health. DISCUSSION The community cooking program provided participants with information and advice on food sourcing, preparation and nutrition to improve home cooking skills. The study was designed to explore whether food literacy programs are efficacious in improving participant physical health and well-being in order to combat the rise in obesity and diet-related disease. It will support future use of public health cooking program initiatives aimed at improving food literacy, self-efficacy and physical and mental health. The extensive data collected will inform future research into the relationship between diet, the gut-microbiota and human health. TRIAL REGISTRATION Retrospectively registered on 16.08.2019 with the Australian New Zealand Clinical Trials Registry (ANZCTR). ACTRN12619001144101 . Protocol version 4.
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Affiliation(s)
- Joanna Rees
- School of Medical and Health Sciences, Edith Cowan University, 270 Joondalup Drive, Joondalup, Perth, WA, 6027, Australia.
| | - Claus C Christophersen
- School of Medical and Health Sciences, Edith Cowan University, 270 Joondalup Drive, Joondalup, Perth, WA, 6027, Australia
- WA Human Microbiome Collaboration Centre, School of Molecular & Life Sciences, Curtin University, Perth, WA, Australia
| | - Joshua R Lewis
- School of Medical and Health Sciences, Edith Cowan University, 270 Joondalup Drive, Joondalup, Perth, WA, 6027, Australia
- Medical School, University of Western Australia, Perth, Australia
- School of Public Health, University of Sydney, Sydney, Australia
| | - Johnny Lo
- School of Science, Edith Cowan University, Perth, WA, Australia
| | - Ros Sambell
- School of Medical and Health Sciences, Edith Cowan University, 270 Joondalup Drive, Joondalup, Perth, WA, 6027, Australia
| | - Leesa Costello
- School of Medical and Health Sciences, Edith Cowan University, 270 Joondalup Drive, Joondalup, Perth, WA, 6027, Australia
| | - Cailyn Walker
- School of Medical and Health Sciences, Edith Cowan University, 270 Joondalup Drive, Joondalup, Perth, WA, 6027, Australia
| | - Matt F Byrne
- School of Education, Edith Cowan University, Perth, WA, Australia
| | - Mary C Boyce
- School of Science, Edith Cowan University, Perth, WA, Australia
- Centre for Integrated Metabolomics and Computational Biology, Edith Cowan University, Perth, WA, Australia
| | - Robert U Newton
- School of Medical and Health Sciences, Edith Cowan University, 270 Joondalup Drive, Joondalup, Perth, WA, 6027, Australia
- Exercise Medicine Research Institute, Edith Cowan University, Perth, WA, Australia
- School of Human Movement and Nutrition Sciences, University of Queensland, Brisbane, QLD, Australia
| | - Amanda Devine
- School of Medical and Health Sciences, Edith Cowan University, 270 Joondalup Drive, Joondalup, Perth, WA, 6027, Australia
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Tani Y, Fujiwara T, Kondo K. Cooking skills related to potential benefits for dietary behaviors and weight status among older Japanese men and women: a cross-sectional study from the JAGES. Int J Behav Nutr Phys Act 2020; 17:82. [PMID: 32590984 PMCID: PMC7318755 DOI: 10.1186/s12966-020-00986-9] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2019] [Accepted: 06/18/2020] [Indexed: 11/12/2022] Open
Abstract
Background Poor cooking skills have been linked to unhealthy diets. However, limited research has examined associations of cooking skills with older adults’ health outcomes. We examined whether cooking skills were associated with dietary behaviors and body weight among older people in Japan. Methods We used cross-sectional data from the 2016 Japan Gerontological Evaluation Study, a self-report, population-based questionnaire study of men (n = 9143) and women (n = 10,595) aged ≥65 years. The cooking skills scale, which comprises seven items with good reliability, was modified for use in Japan. We calculated adjusted relative risk ratios of unhealthy dietary behaviors (low frequency of home cooking, vegetable/fruit intake; high frequency of eating outside the home) using logistic or Poisson regression, and relative risk ratios of obesity and underweight using multinomial logistic regression. Results Women had higher levels of cooking skills, compared with men. Women with a moderate to low level of cooking skills were 3.35 (95% confidence interval [CI]: 2.87–3.92) times more likely to have a lower frequency of home cooking and 1.61 (95% CI: 1.36–1.91) times more likely to have a lower frequency of vegetable/fruit intake, compared with women with a high level of cooking skills. Men with a low level of cooking skills were 2.56 (95% CI: 2.36–2.77) times more likely to have a lower frequency of home cooking and 1.43 (95% CI: 1.06–1.92) times more likely to be underweight, compared with men with a high level of cooking skills. Among men in charge of meals, those with a low level of cooking skills were 7.85 (95% CI: 6.04–10.21) times more likely to have a lower frequency of home cooking, 2.28 (95% CI: 1.36–3.82) times more likely to have a higher frequency of eating outside the home, and 2.79 (95% CI: 1.45–5.36) times more likely to be underweight, compared with men with a high level of cooking skills. Cooking skills were unassociated with obesity. Conclusions A low level of cooking skills was associated with unhealthy dietary behaviors and underweight, especially among men in charge of meals. Research on improving cooking skills among older adults is needed.
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Affiliation(s)
- Yukako Tani
- Department of Global Health Promotion, Tokyo Medical and Dental University (TMDU), 1-5-45, Yushima, Bunkyo-ku, Tokyo, 113-8519, Japan.
| | - Takeo Fujiwara
- Department of Global Health Promotion, Tokyo Medical and Dental University (TMDU), 1-5-45, Yushima, Bunkyo-ku, Tokyo, 113-8519, Japan
| | - Katsunori Kondo
- Center for Preventive Medical Sciences, Chiba University, 1-8-1 Inohana, Chuo-ku, Chiba-shi, Chiba, 260-8672, Japan.,Department of Gerontological Evaluation, Center for Gerontology and Social Scienc, National Center for Geriatrics and Gerontology, 7-430 Morikoka-cho, Obu-shi, Aichi, 474-8511, Japan
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Identifying Who Improves or Maintains Their Food Literacy Behaviours after Completing an Adult Program. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2020; 17:ijerph17124462. [PMID: 32575889 PMCID: PMC7344971 DOI: 10.3390/ijerph17124462] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 05/28/2020] [Revised: 06/15/2020] [Accepted: 06/17/2020] [Indexed: 01/21/2023]
Abstract
Food Sensations for Adults is a free four-week nutrition and cooking program that teaches low- to middle-income individuals food literacy. This research aimed to compare demographic characteristics of participants who completed the program’s follow-up questionnaire three months after program completion and assess whether food literacy and dietary behaviour changes were improved or maintained. Statistical analysis methods used factor scores of the plan and manage, selection, and preparation domains to examine mean self-reported changes in food literacy. Tertile stratification methods calculated changes in participants who had low, middle, and high end-of-program food literacy scores, and multivariable regression analysis explored the associations. The follow-up results (n = 621) demonstrated a statistically significant factor score increase in plan and manage (3%) and selection (7.2%) domain scores, and a decrease in the preparation score (3.1%), and serves of consumed vegetables (7.9%), but were still significantly higher than at the start of the program. At follow-up, participants with low food literacy at the program end significantly improved their follow-up domain scores for plan and manage (60%) and selection (73.3%), and participants with moderate or high food literacy at the program end maintained their follow-up scores. A food literacy program can support adults to improve and maintain their food literacy behaviours and maintain dietary behaviour change; therefore, strategies to support this continued change must be considered.
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Industrially processed v. home-prepared dishes: what economic benefit for the consumer? Public Health Nutr 2020; 23:1982-1990. [PMID: 32456744 DOI: 10.1017/s1368980019005081] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
OBJECTIVE To cope with the pressure of modern life, consumer demand for convenience foods has increased in the last decades. The current study set out to compare the costs of buying industrially processed dishes and of preparing them at home. DESIGN Direct purchase costs of industrially processed dishes frequently consumed in France (n 19) and of the ingredients needed for their home-prepared counterparts (n 86) were collected from four major food retailers' websites in Montpellier, France. Mean prices and energy density were calculated for four portions. Costs related to energy used by cooking appliances and time spent preparing dishes were further estimated. SETTING Montpellier, France. PARTICIPANTS Not applicable. RESULTS Based on the costs of ingredients and energy used for cooking, dishes prepared at home cost less (-0·60 € per four portions, P < 0.001) than industrially processed dishes, but when the cost of time was taken into account, the industrially processed dishes were much cheaper (-5·34 € per four portions, P < 0.001) than their home-prepared counterparts. There was no difference in energy density between industrially processed and home-prepared dishes. CONCLUSIONS Our findings suggest that industrially processed dishes are more profitable to consumers when the cost of time for preparing dishes at home is valued. Given the ever greater demands of everyday life, more account should be taken of the additional cost to consumers of the time they spend preparing meals at home.
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Rivera Medina C, Briones Urbano M, de Jesús Espinosa A, Toledo López Á. Eating Habits Associated with Nutrition-Related Knowledge among University Students Enrolled in Academic Programs Related to Nutrition and Culinary Arts in Puerto Rico. Nutrients 2020; 12:nu12051408. [PMID: 32422880 PMCID: PMC7285020 DOI: 10.3390/nu12051408] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2020] [Revised: 04/30/2020] [Accepted: 05/12/2020] [Indexed: 12/22/2022] Open
Abstract
University students frequently develop unhealthy eating habits. However, it is unknown if students enrolled in academic programs related to nutrition and culinary arts have healthier eating habits. We evaluated the relationship of eating habits and nutritional status of students in academic programs with knowledge on nutrition, as well as cooking methods and techniques. A descriptive cross-sectional study was conducted in spring of 2019, while we completed a survey measuring eating habits and knowledge on nutrition, as well as cooking methods and techniques. Anthropometric measurements were collected for nutritional status estimation. The non-probabilistic convenience sample comprised 93 students pursuing degrees at Universidad Ana G. Mendez, Puerto Rico. Inadequate body mass index (BMI) was observed in 59% of the students. Eating habits, knowledge on nutrition, and knowledge on cooking methods and techniques were inadequate in 86%, 68%, and 41% of the population, respectively. Eating habits were associated with knowledge on nutrition and academic program, but not with knowledge on cooking methods and techniques. Most students reported having inadequate eating habits and BMI. Nutrition and dietetics students had the best knowledge on nutrition compared to culinary management students, a majority of whom had inadequate knowledge. We can conclude that there are other factors inherent to students’ life that may have a stronger influence on eating habits.
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Affiliation(s)
- Christian Rivera Medina
- Jose A Tony Santana International School of Hospitality & Culinary Arts, Universidad Ana G Méndez, San Juan 00901, Puerto Rico
- Correspondence: ; Tel.: +1-(787)-257-7373 (ext. 3100)
| | | | - Aixa de Jesús Espinosa
- Neurosurgery Section, University of Puerto Rico Medical Science Building, San Juan 00921, Puerto Rico;
| | - Ángel Toledo López
- Social and Human Sciences, Universidad Ana G Méndez, San Juan 00921, Puerto Rico;
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Examining Shopping Patterns, Use of Food-Related Resources, and Proposed Solutions to Improve Healthy Food Access Among Food Insecure and Food Secure Eastern North Carolina Residents. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2020; 17:ijerph17103361. [PMID: 32408632 PMCID: PMC7277759 DOI: 10.3390/ijerph17103361] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 04/20/2020] [Revised: 05/03/2020] [Accepted: 05/04/2020] [Indexed: 12/14/2022]
Abstract
In the Southern United States (U.S.), food insecurity rates are higher in rural (20.8%) versus urban communities (15%). Food insecurity can exacerbate diet-related disease. Thus, the purpose of this study was to examine differences in the use of food-related community resources and potential solutions proposed among food insecure versus food secure residents. A community survey (n = 370) was conducted in rural eastern North Carolina, with questions pertaining to food security status and food-related resources. The IBM SPSS Statistics software and SAS software were used to examine differences in food-related resources, and qualitative data analysis was used to examine differences in solutions offered between food insecure and food secure participants. Of the 370 respondents, forty-eight-point-six percent were classified as food insecure. Food insecure participants were more likely to report shopping for groceries at a convenience/discount store, less likely to use their own vehicle for transportation, and less likely to purchase food from local producers. Food insecure participants were more likely to suggest solutions related to reducing the cost of healthy food, while food secure participants were more likely to suggest educational or convenience-related interventions.
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Raber M, Baranowski T, Crawford K, Sharma SV, Schick V, Markham C, Jia W, Sun M, Steinman E, Chandra J. The Healthy Cooking Index: Nutrition Optimizing Home Food Preparation Practices across Multiple Data Collection Methods. J Acad Nutr Diet 2020; 120:1119-1132. [PMID: 32280056 DOI: 10.1016/j.jand.2020.01.008] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2018] [Accepted: 01/14/2020] [Indexed: 02/08/2023]
Abstract
BACKGROUND Food preparation interventions are an increasingly popular target for hands-on nutrition education for adults, children, and families, but assessment tools are lacking. Objective data on home cooking practices, and how they are interpreted through different data collection methods, are needed. OBJECTIVE The goal of this study was to explore the utility of the Healthy Cooking Index in coding multiple types of home food preparation data and elucidating healthy cooking behavior patterns. DESIGN Parent-child dyads were recruited between October 2017 and June 2018 in Houston and Austin, Texas for this observational study. Food preparation events were observed and video recorded. Participants also wore a body camera (eButton) and completed a questionnaire during the same event. PARTICIPANTS/SETTING Parents with a school-aged child were recruited as dyads (n=40). Data collection procedures took place in participant homes during evening meal preparation events. MAIN OUTCOME MEASURES Food preparation data were collected from parents through direct observation during preparation as well as eButton and paper questionnaires completed immediately after the event. STATISTICAL ANALYSES PERFORMED All data sets were analyzed using the Healthy Cooking Index coding system and compared for concordance. A paired sample t test was used to examine significant differences between the scores. Cronbach's α and principal components analysis were conducted on the observed Healthy Cooking Index items to examine patterns of cooking practices. RESULTS Two main components of cooking practices emerged from the principal components analysis: one focused on meat products and another on health and taste enhancing practices. The eButton was more accurate in collecting Healthy Cooking Index practices than the self-report questionnaire. Significant differences were found between participant reported and observed summative Healthy Cooking Index scores (P<0.001), with no significant differences between scores computed from eButton images and observations (P=0.187). CONCLUSIONS This is the first study to examine nutrition optimizing home cooking practices by observational, wearable camera and self-report data collection methods. By strengthening cooking behavior assessment tools, future research will be able to elucidate the transmission of cooking education through interventions and the relationships between cooking practices, disease prevention, and health.
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Garcia AL, Athifa N, Hammond E, Parrett A, Gebbie-Diben A. Community-based cooking programme 'Eat Better Feel Better' can improve child and family eating behaviours in low socioeconomic groups. J Epidemiol Community Health 2019; 74:190-196. [PMID: 31727789 DOI: 10.1136/jech-2018-211773] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2018] [Revised: 10/09/2019] [Accepted: 10/20/2019] [Indexed: 11/03/2022]
Abstract
BACKGROUND The immediate and sustained impacts of the Eat Better Feel Better cooking programme (EBFBCP) on food choices and eating behaviours in families and children were evaluated. METHODS The EBFBCP (6 weeks, 2 hours/week) was delivered by community-based organisations in Greater Glasgow and Clyde, Scotland. Before, after and at follow-up, parents/caregivers completed short pictorial questionnaires to report family/child eating behaviours and food literacy. RESULTS In total, 83 EBFBCPs were delivered and 516 participants enrolled, of which 432 were parents and caregivers. Questionnaire completion rates were 57% (n=250) for before and after and 13% (n=58) for follow-up. Most participants (80%) were female, 25-44 years old (51%) and considered socioeconomically deprived (80%). The immediate effects of the EBFBCP on eating behaviours and food literacy were families ate less takeaway/fast foods (10% reduction, p=0.019) and ready meals (15% reduction, p=0.003) and cooked more from scratch (20% increase, p<0.001). Children's consumption of discretionary food/drinks was significantly reduced after the EBFBCP for sugary drinks (10% reduction, p=0.012), savoury snacks (18%, p=0.012), biscuits (17%, p=0.007), sweets/chocolates (23%, p=0.002), fried/roasted potatoes (17%, p<0.001) and savoury pastries (11%, p<0.001). The number of fruit (15%, p=0.008) and vegetable portions (10%, p<0.001) increased, while the number of biscuit portions decreased (13%, p=0.005). Parental food label reading increased (calories, 22%; fat, 23%; sugar, 22%; ingredients, 19%; and portion size, 19%). Most changes were sustained at a median of 10 months' follow-up. CONCLUSION The EBFBCP improved children's and families' food choices and behaviours. The EBFBCP can be recommended to support families to make better food choices.
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Affiliation(s)
- Ada Lizbeth Garcia
- Human Nutrition, School of Medicine, Dentistry and Nursing, College of Medical Veterinary and Life Sciences, University of Glasgow, Glasgow, UK
| | - Nurie Athifa
- Human Nutrition, School of Medicine, Dentistry and Nursing, College of Medical Veterinary and Life Sciences, University of Glasgow, Glasgow, UK
| | - Elizabeth Hammond
- Public Health Directorate, NHS Greater Glasgow and Clyde, Glasgow, UK
| | - Alison Parrett
- Human Nutrition, School of Medicine, Dentistry and Nursing, College of Medical Veterinary and Life Sciences, University of Glasgow, Glasgow, UK
| | - Anne Gebbie-Diben
- Public Health Directorate, NHS Greater Glasgow and Clyde, Glasgow, UK
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Gerritsen S, Renker-Darby A, Harré S, Rees D, Raroa DA, Eickstaedt M, Sushil Z, Allan K, Bartos AE, Waterlander WE, Swinburn B. Improving low fruit and vegetable intake in children: Findings from a system dynamics, community group model building study. PLoS One 2019; 14:e0221107. [PMID: 31415644 PMCID: PMC6695127 DOI: 10.1371/journal.pone.0221107] [Citation(s) in RCA: 44] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2019] [Accepted: 07/12/2019] [Indexed: 12/13/2022] Open
Abstract
Many children globally do not meet government guidelines for daily fruit and vegetable intake, and in New Zealand, adherence to the vegetable intake recommendation is declining. This study aimed to identify systemic barriers to children meeting fruit and vegetable (FV) guidelines and generate sustainable actions within a local community to improve children’s FV intake. A qualitative system dynamics method of community group model building was used. The research team partnered with Healthy Families Waitākere, a Ministry of Health funded prevention initiative, to recruit 17 participants (including students, parents, teachers, community leaders, local retailers and health promoters) from a low-income, ethnically-diverse community in West Auckland, New Zealand. Three group model building workshops were held during which a systems map was created and used to identify actions by considering causal pathways and reinforcing loops in the system. Barriers to children’s FV intake identified by participants were the saturation of fast-food outlets in the community and ubiquitous marketing of these products, the high cost of fresh produce compared to fast food, and parents having little time for food preparation plus declining cooking skills and knowledge. Several actions to improve children’s FV intake by improving the local food environment were identified, which will be co-designed further and tested by a collaborative group involving community leaders. This project highlights the effectiveness of group model building for engaging a local community in systems change to improve child nutrition, and supplies a blueprint for future qualitative system dynamics research.
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Affiliation(s)
- Sarah Gerritsen
- School of Population Health, University of Auckland, Auckland, New Zealand
- * E-mail:
| | - Ana Renker-Darby
- School of Population Health, University of Auckland, Auckland, New Zealand
| | - Sophia Harré
- School of Population Health, University of Auckland, Auckland, New Zealand
| | | | | | | | | | - Kerry Allan
- Healthy Families Waitakere, Auckland, New Zealand
| | - Ann E. Bartos
- School of Environment, University of Auckland, Auckland, New Zealand
| | - Wilma E. Waterlander
- Department of Public Health, Amsterdam UMC, University of Amsterdam, Amsterdam, The Netherlands
| | - Boyd Swinburn
- School of Population Health, University of Auckland, Auckland, New Zealand
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Zacarías G, Shamah-Levy T, Elton-Puente E, Garbus P, García OP. Development of an intervention program to prevent childhood obesity targeted to Mexican mothers of school-aged children using intervention mapping and social cognitive theory. EVALUATION AND PROGRAM PLANNING 2019; 74:27-37. [PMID: 30807872 DOI: 10.1016/j.evalprogplan.2019.02.008] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/25/2018] [Revised: 02/10/2019] [Accepted: 02/15/2019] [Indexed: 06/09/2023]
Abstract
In Mexico, data from the last National Health and Nutrition Survey (2016) described the increase in the prevalence of overweight and obesity in school-aged children (33.2%). Obesity prevention strategies have not been effective, and currently, Mexico has one of the highest prevalence of childhood obesity. Thus, there is an urgent need to develop strategies that can prevent childhood obesity and also to avoid these children to remain overweight/obese through adulthood. The objective of this study was to provide a step-by-step description of the design, implementation and evaluation of an intervention plan for Mexican mothers of school aged children to promote healthy eating and to prevent childhood obesity. The program Niño Sano Adulto Sano was developed using the Intervention Mapping Approach and the Social Cognitive Theory frameworks to provide Mexican mothers with knowledge and skills to positively modify their children's food behavior, thus preventing future weight gain. The program was developed, piloted and delivered to the target population with positive results on the mothers' nutrition knowledge and children's BMI. Intervention Mapping and Social Cognitive Theory are useful models to design and deliver an intervention that provides a holistic approach to promote healthy eating.
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Affiliation(s)
- Gilda Zacarías
- School of Natural Sciences, Universidad Autónoma de Querétaro, Avenida de las Ciencias s/n Juriquilla, 76230, Queretaro, Mexico.
| | - Teresa Shamah-Levy
- National Institute of Public Health, Av. Universidad #655, Col. Sta. Ma. Ahuacatitlán, 62100, Cuernavaca, Morelos, Mexico.
| | - Elizabeth Elton-Puente
- School of Natural Sciences, Universidad Autónoma de Querétaro, Avenida de las Ciencias s/n Juriquilla, 76230, Queretaro, Mexico.
| | - Pamela Garbus
- School of Psychology, Universidad Autónoma de Querétaro, Cerro de las Campanas s/n. Las Campanas, 76010, Querétaro, Mexico.
| | - Olga P García
- School of Natural Sciences, Universidad Autónoma de Querétaro, Avenida de las Ciencias s/n Juriquilla, 76230, Queretaro, Mexico.
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Abstract
We conducted a longitudinal dietary intervention study to assess the impact of a store-based intervention on mediators and moderators and consequent dietary behaviour in Indigenous communities in remote Australia. We assessed dietary intake of fruit, vegetable, water and sweetened soft drink, mediators and moderators among 148, eighty-five and seventy-three adult participants (92 % women) at baseline (T1), end of intervention (T2) and at 24 weeks post intervention (T3), respectively. Mediators included perceived affordability and self-efficacy. Moderators were barriers to eat more fruit and vegetables and food security. Mixed-effects models were used to determine changes in mediators and moderators with time and associations between these and each dietary outcome. Perceived vegetable affordability increased from T1 (19 %; 95 % CI 11, 27) to T2 (38 %; 95 % CI 25, 51) (P=0·004) and returned to baseline levels at T3. High self-efficacy to eat more fruit and vegetables and to drink less soft drink decreased from T1 to T3. A reduction in soft drink intake of 27 % (95 % CI −44, −4; P=0·02) was reported at T3 compared with T1; no changes with time were observed for all other outcome measures. Regardless of time, vegetable intake was positively associated with self-efficacy to cook and try new vegetables, no barriers and food security. The dietary intervention went someway to improving perceived affordability of vegetables but was probably not strong enough to overcome other mediators and moderators constraining behaviour change. Meaningful dietary improvement in this context will be difficult to achieve without addressing underlying constraints to behaviour change.
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Begley A, Paynter E, Butcher LM, Dhaliwal SS. Effectiveness of an Adult Food Literacy Program. Nutrients 2019; 11:nu11040797. [PMID: 30959958 PMCID: PMC6520903 DOI: 10.3390/nu11040797] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2019] [Revised: 04/01/2019] [Accepted: 04/01/2019] [Indexed: 11/16/2022] Open
Abstract
Nutrition education programs aim to improve food literacy domains covering the planning and management, selection, preparation and cooking and eating of healthy food. Reviews indicate programs are effective but acknowledge challenges with evaluation of community focused delivery. Food Sensations® for Adults (FSA) is a free four-week nutrition and cooking program targeted at low-to-middle income Western Australians who would like to improve their food literacy. The aim of this research was assess how effective FSA is in changing food literacy and selected dietary behaviours. Statistical analysis identified a significant increase in postprogram scores for domains of planning and management, selection and preparation using factor scores (n = 1092). The proportion of the score increase in the postprogram scores compared to the preprogram scores was 10–25%. There was also a significant increase in self-reported fruit and vegetable serve intake, equating to an average increase of ¼ serve/day of fruit and ½ serve/day of vegetables. Of those classified as low food literacy, 61–74% improved postprogram scores in the three domains. FSA is effective in improving food literacy and dietary behaviours and the results add to the evidence base as to how effective these programs can be and for whom they should be targeted for future success.
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Affiliation(s)
- Andrea Begley
- School of Public Health, Curtin University, Perth 6102, Australia.
| | - Ellen Paynter
- School of Public Health, Curtin University, Perth 6102, Australia.
| | - Lucy M Butcher
- Foodbank Western Australia, Perth Airport 6105, Australia.
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Méjean C, Lampuré A, Si Hassen W, Gojard S, Péneau S, Hercberg S, Castetbon K. Influence of food preparation behaviors on 5-year weight change and obesity risk in a French prospective cohort. Int J Behav Nutr Phys Act 2018; 15:120. [PMID: 30477513 PMCID: PMC6258165 DOI: 10.1186/s12966-018-0747-4] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2018] [Accepted: 11/04/2018] [Indexed: 12/25/2022] Open
Abstract
BACKGROUND Food preparation behaviors may markedly determine dietary intake and consequently influence weight status. However, the few available studies have found equivocal results. No study has prospectively investigated the association between food preparation behaviors and weight change over time. We estimated the associations of food preparation behaviors with the 5-year relative weight change and the risk of developing obesity in 12,851 French adults participating in the NutriNet-Santé cohort study. The mediating effect of dietary intake was also addressed. METHODS Frequency and time for meal preparation, cooking skills, preparation from scratch, kitchen equipment, cooking enjoyment, willingness to cook better/more frequently and dietary intake were assessed at baseline using web-based questionnaire and 24 h records, respectively. Self-reported anthropometric data were collected using questionnaire, at baseline and after 5 years of follow-up. Associations of such behaviors with 5-year relative weight change and the mediation analyses were assessed through multivariate linear regression models, and obesity risk was analyzed with logistic regression, stratified by sex and adjusted for age, household composition, education, occupation, income, physical activity, smoking and history of dieting. RESULTS In women, preparation from scratch was prospectively associated with a decreased risk of obesity over the 5-year follow-up (OR = 1.32 (1.08; 2.32)) after adjustment. After including dietary mediating factors, the association between preparation from scratch and obesity risk in women did not remain significant (P = 0.08). This association appeared to be partly mediated by dietary factors with a difference of 59% of the estimate, in the group with the low score, between the adjusted model and those with mediators (OR = 1.13 (0.71; 1.77)). Regarding 5-year relative weight change, after adjustment for confounding factors, all associations between indicators of food preparation behaviors and weight change became non significant. CONCLUSIONS In the context from reduced time spent preparing meals that could have an impact on dietary quality and health in industrialized countries, our prospective study does not show effect of food preparation behaviors on 5-year relative weight change and obesity risk, except for preparation from scratch on obesity risk in women. Our study provides useful information about the long term implications of food preparation behaviors on health and should be corroborated by future studies, particularly on the effect of food preparation behaviors on chronic diseases such as incident diabetes, hypertension or cardiovascular diseases, compared with other determinants. TRIAL REGISTRATION NCT03335644 on ClinicalTrials.gov.
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Affiliation(s)
- Caroline Méjean
- MOISA, Univ Montpellier, INRA, CIRAD, CIHEAM-IAMM, Montpellier SupAgro, Montpellier, France
- Université Paris 13, Sorbonne Paris Cité, Equipe de Recherche en Epidémiologie Nutritionnelle, Centre de Recherche en Epidémiologies et Biostatistiques, Inserm (U1153), Inra (U1125), Cnam, F-93017 Bobigny, France
| | - Aurélie Lampuré
- Université Paris 13, Sorbonne Paris Cité, Equipe de Recherche en Epidémiologie Nutritionnelle, Centre de Recherche en Epidémiologies et Biostatistiques, Inserm (U1153), Inra (U1125), Cnam, F-93017 Bobigny, France
| | - Wendy Si Hassen
- Université Paris 13, Sorbonne Paris Cité, Equipe de Recherche en Epidémiologie Nutritionnelle, Centre de Recherche en Epidémiologies et Biostatistiques, Inserm (U1153), Inra (U1125), Cnam, F-93017 Bobigny, France
| | - Séverine Gojard
- INRA (USC 1429), Centre Maurice Halbwachs, CNRS, EHESS, ENS, PSL Research University (UMR 8097), F75014 Paris, France
| | - Sandrine Péneau
- Université Paris 13, Sorbonne Paris Cité, Equipe de Recherche en Epidémiologie Nutritionnelle, Centre de Recherche en Epidémiologies et Biostatistiques, Inserm (U1153), Inra (U1125), Cnam, F-93017 Bobigny, France
| | - Serge Hercberg
- Université Paris 13, Sorbonne Paris Cité, Equipe de Recherche en Epidémiologie Nutritionnelle, Centre de Recherche en Epidémiologies et Biostatistiques, Inserm (U1153), Inra (U1125), Cnam, F-93017 Bobigny, France
| | - Katia Castetbon
- Université Libre de Bruxelles (ULB), Ecole de Santé Publique, Route de Lennik 808, CP 598, B-1070 Bruxelles, Belgium
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Noy S, Patrick R, Henderson-Wilson C, Nuttman S, Ryan I. New frontiers in community initiatives to increase vegetable consumption. Health Promot J Austr 2018; 30 Suppl 1:52-61. [PMID: 30238617 DOI: 10.1002/hpja.207] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2018] [Revised: 09/17/2018] [Accepted: 09/18/2018] [Indexed: 01/17/2023] Open
Abstract
ISSUE ADDRESSED Public health concerns about insufficient consumption of vegetables across all demographics in Australia have led to 20 years of behaviour change interventions ranging from social marketing to interactive small group programs, with modest results. To maximise health promotion intervention outcomes, practitioners need up-to-date information that helps them navigate the complexity of food systems and eating behaviours. METHODS This scoping review of Australian and international research, including peer-reviewed and grey literature, provides a picture of health promotion nutrition interventions, as well as other initiatives that may promote increased vegetable consumption. Search terms related to nutrition and vegetable consumption, type of intervention or initiative, for example, campaign; and consumer values and behaviour. A wide range of data sources were used including scholarly papers, market research reports and publicly available websites of community organisations (eg, OOOOBY). A broad food systems typology was developed to provide a framework for the review. RESULTS The review finds an emerging group of community-driven initiatives within local food systems that appear to have positive impacts on vegetable consumption. These initiatives sit within a multi-faceted approach to health and well-being that is consistent with the tenets of the Ottawa Charter for Health Promotion, including community engagement, social justice and sustainability goals. CONCLUSIONS More research into the impact of these new frontiers is needed, but our preliminary findings point to the potential for health promotion practitioners to collaborate on local/community food system initiatives that are not motivated primarily by health goals, but have the potential to deliver multiple health and environmental outcomes. SO WHAT?: This review demonstrated community-driven initiatives around local food systems show the most promise in promoting vegetable consumption and addressing the determinants of health. Health promotion efforts to encourage food security and healthy eating could be strengthened through collaborations within these new frontiers.
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Affiliation(s)
- Sue Noy
- School of Life and Environmental Sciences, Deakin University, Geelong, Vic., Australia
| | - Rebecca Patrick
- Faculty of Health, School of Health and Social Development, Deakin University, Geelong, Vic., Australia
| | - Claire Henderson-Wilson
- Faculty of Health, School of Health and Social Development, Deakin University, Geelong, Vic., Australia
| | - Sonia Nuttman
- Faculty of Health, School of Health and Social Development, Deakin University, Geelong, Vic., Australia
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Bernardo GL, Jomori MM, Fernandes AC, Colussi CF, Condrasky MD, Proença RPDC. Positive impact of a cooking skills intervention among Brazilian university students: Six months follow-up of a randomized controlled trial. Appetite 2018; 130:247-255. [PMID: 30118784 DOI: 10.1016/j.appet.2018.08.014] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2018] [Revised: 07/26/2018] [Accepted: 08/10/2018] [Indexed: 10/28/2022]
Abstract
OBJECTIVES The purpose of this study was to determine the effects of the Nutrition and Culinary in the Kitchen (NCK) Program to evaluate the improvement of cooking skills and healthy eating of university students. METHODS A randomized controlled trial with six months follow-up was used incorporating an intervention group (IG) and a control group (CG). The IG participated in the NCK program over a six-week period, three hours weekly, based on five hands-on cooking classes and one food market visit, while CG continued their usual activities. Outcome measures included changes in relation to a) accessibility and availability of fruits and vegetables (AAFV); b) cooking attitudes (CA); c) cooking behaviors at home (CBH); d) cooking behaviors away from home (CBAH) e) produce consumption self-efficacy (SEPC); f) self-efficacy for using cooking techniques (SECT); g) self-efficacy for using fruits, vegetables, and seasonings (while cooking) (SEFVS); and h) knowledge of cooking terms and techniques (CTT). An online self-completed validated survey was answered, at three time points: baseline (T1), after intervention (T2) and six months after intervention (T3). Statistical analyses were conducted to evaluate changes in outcomes within and between groups over time. RESULTS 76 students completed the online questionnaire at the 3 time points. Findings revealed a statistically significant increase (p < 0.05) in all outcomes evaluated in the IG, except for CBH and CBAH. This effect was sustained at T3 (p < 0.001). Results were similar to the adjusted model (p < 0.001), thus, indicating that IG changes, when compared to CG, were due to the intervention effect. CONCLUSION NCK culinary intervention program demonstrated efficacy for the increased on AAFV, CA, SEPC, SECT, SEFVS and CTT with university students.
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Affiliation(s)
- Greyce Luci Bernardo
- Nutrition Postgraduate Program, Nutrition in Foodservice Research Centre (Núcleo de Pesquisa de Nutrição em Produção de Refeições - NUPPRE), Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil
| | - Manuela Mika Jomori
- Nutrition Postgraduate Program, Nutrition in Foodservice Research Centre (Núcleo de Pesquisa de Nutrição em Produção de Refeições - NUPPRE), Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil
| | - Ana Carolina Fernandes
- Nutrition Postgraduate Program, Nutrition in Foodservice Research Centre (Núcleo de Pesquisa de Nutrição em Produção de Refeições - NUPPRE), Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil
| | - Claudia Flemming Colussi
- Postgraduate Collective Health Program, Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil
| | - Margaret D Condrasky
- Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson, SC, USA
| | - Rossana Pacheco da Costa Proença
- Nutrition Postgraduate Program, Nutrition in Foodservice Research Centre (Núcleo de Pesquisa de Nutrição em Produção de Refeições - NUPPRE), Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil.
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Nour M, Cheng ZGY, Farrow JL, Allman-Farinelli M. Short Videos Addressing Barriers to Cooking with Vegetables in Young Adults: Pilot Testing. J Am Coll Nutr 2018; 37:724-730. [DOI: 10.1080/07315724.2018.1466738] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Monica Nour
- The University of Sydney, School of Life and Environmental Sciences, Charles Perkins Centre, Sydney, New South Wales, Australia
| | - Zilvia G. Y. Cheng
- The University of Sydney, School of Life and Environmental Sciences, Charles Perkins Centre, Sydney, New South Wales, Australia
| | - Jessica Lucy Farrow
- The University of Sydney, School of Life and Environmental Sciences, Charles Perkins Centre, Sydney, New South Wales, Australia
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Pilot Testing of an Intensive Cooking Course for New Zealand Adolescents: The Create-Our-Own Kai Study. Nutrients 2018; 10:nu10050556. [PMID: 29710863 PMCID: PMC5986436 DOI: 10.3390/nu10050556] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2018] [Revised: 04/19/2018] [Accepted: 04/27/2018] [Indexed: 11/23/2022] Open
Abstract
The role of cooking on health and wellbeing is a recent area of scientific interest. In order to investigate this role, a cooking program that is suitable for each target population is needed e.g., a program designed for American or Australian children might not be appropriate for teenagers in New Zealand. As there was no similar previously evaluated program already available, the study’s purpose was to test an intensive cooking intervention on cooking confidence and knowledge amongst a group of adolescents from Dunedin, New Zealand, and to assess its acceptability to participants. This five-day program comprised interactive cooking sessions and informal nutrition education and ran from 9 a.m. to 3:30 p.m., Monday to Friday during school holidays. Participants completed questionnaires on cooking skills and confidence at baseline and the end of intervention and took part in a group interview, which aimed to investigate the acceptability and outcome of the program. Twenty-one participants aged between 12 and 16 years old completed the program. At the end of the program, significant increases were seen in both skills and confidence levels, and feedback from the group interview indicated that the participants enjoyed the program and that it provided additional results other than those that were cooking related.
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Taillie LS. Who's cooking? Trends in US home food preparation by gender, education, and race/ethnicity from 2003 to 2016. Nutr J 2018; 17:41. [PMID: 29609591 PMCID: PMC5881182 DOI: 10.1186/s12937-018-0347-9] [Citation(s) in RCA: 81] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2018] [Accepted: 03/19/2018] [Indexed: 02/03/2023] Open
Abstract
BACKGROUND While US home cooking declined in the late twentieth century, it is unclear whether the trend has continued. This study examines home cooking from 2003 to 2016 by gender, educational attainment, and race/ethnicity. METHODS Nationally representative data from the American Time Use Study from 2003 to 2016 and linear regression models were used to examine changes in the percent of adults aged 18-65 years who cook and their time spent cooking, with interactions to test for differential changes by demographic variables of gender, education, and race/ethnicity. RESULTS Cooking increased overall from 2003 to 2016. The percent of college-educated men cooking increased from 37.9% in 2003 to 51.9% in 2016, but men with less than high school education who cook did not change (33.2% in 2016) (p < 0.05). College-educated women who cook increased from 64.7% in 2003 to 68.7% in 2016, while women with less than high school education had no change (72.3% in 2016) (p < 0.05). Women with less education spent more time cooking per day than high-educated women, but the reverse was true for men. Among men, the percent who cook increased for all race/ethnic groups except non-Hispanic blacks. Among women, only non-Hispanic whites increased in percent who cook. Among both men and women, non-Hispanic blacks had the lowest percentage who cooked, and non-Hispanic others spent the greatest amount of time cooking. CONCLUSIONS Home cooking in the United States is increasing, especially among men, though women still cook much more than men. Further research is needed to understand whether the heterogeneity in home cooking by educational attainment and race/ethnicity observed here contributes to diet-related disparities in the United States.
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Affiliation(s)
- Lindsey Smith Taillie
- Department of Nutrition, Gillings School of Global Public Health, and the Carolina Population Center, University of North Carolina, CB # 8120 University Square, Chapel Hill, North Carolina, 27514, USA.
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Reicks M, Kocher M, Reeder J. Impact of Cooking and Home Food Preparation Interventions Among Adults: A Systematic Review (2011-2016). JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR 2018; 50:148-172.e1. [PMID: 28958671 DOI: 10.1016/j.jneb.2017.08.004] [Citation(s) in RCA: 123] [Impact Index Per Article: 20.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/08/2017] [Revised: 08/02/2017] [Accepted: 08/14/2017] [Indexed: 05/09/2023]
Abstract
OBJECTIVE To update a review of the impact of interventions for adults that included a cooking component on diet, health, and psychosocial outcomes. DESIGN A total of 3,047 records were identified by searching MEDLINE, Agricola, Web of Science, and the Cochrane Central Register of Controlled Trials (January, 2011 to March, 2016). A total of 34 articles met inclusion and exclusion criteria for analysis. Study description and outcomes were extracted and synthesized to generate conclusions regarding impact. RESULTS Less than half of the studies included a control group. The most common intended outcomes were improvements in fruit and/or vegetable intake and weight. The majority of studies showed positive dietary behavior changes and improvements in cooking confidence and knowledge. Limitations included the lack of a control group, no follow-up past after intervention, the use of nonvalidated assessment instruments, and small convenience samples. DISCUSSION Findings were similar to a previous review regarding positive impact on dietary and cooking confidence outcomes. Clinical and weight outcomes were addressed in more studies included in the current review than in the previous 1; however, limitations were similar. CONCLUSIONS AND IMPLICATIONS Intervention design and assessment tools need to be strengthened in intervention studies with cooking components.
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Affiliation(s)
- Marla Reicks
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN.
| | - Megan Kocher
- Library Science, University of Minnesota Libraries, St. Paul, MN
| | - Julie Reeder
- State of Oregon Special Supplemental Nutrition Program for Women, Infants, and Children, Portland, OR
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Bernardo GL, Jomori MM, Fernandes AC, Colussi CF, Condrasky MD, Proença RPDC. Nutrition and Culinary in the Kitchen Program: a randomized controlled intervention to promote cooking skills and healthy eating in university students - study protocol. Nutr J 2017; 16:83. [PMID: 29262811 PMCID: PMC5738807 DOI: 10.1186/s12937-017-0305-y] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2017] [Accepted: 11/28/2017] [Indexed: 01/08/2023] Open
Abstract
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 eating habits among young people and it represents an important period for developing interventions for health promotion. This study describes the study protocol and the evaluation framework for the Nutrition and Culinary in the Kitchen program. This program aims to develop cooking skills in university students, and is based on the Cooking with a Chef program in the United States. Methods This ongoing, randomized controlled intervention was designed with a six month follow-up study. The intervention consisted of three-hour weekly classes during a six week period with printed materials provided. Five of the classes were hands-on cooking and one was a tour to a popular food market. There were eight primary outcome measures: changes in relation to i) accessibility and availability of fruits and vegetables; ii) cooking attitudes; iii) cooking behaviors at home; iv) cooking behaviors away from home; v) produce consumption self-efficacy; vi) self-efficacy for using basic cooking techniques; vii) self-efficacy for using fruits, vegetables, and seasonings (while cooking); and viii) knowledge of cooking terms and techniques. Secondary outcomes included changes in body mass index and in personal characteristics related to cooking. Repeated measures were collected through the application of an online self-completed survey, at baseline, after intervention and six months after intervention. A sample of 80 university students (40: intervention group; 40: control group) was estimated to detect a mean change of 1.5 points in cooking knowledge, with study power of 80%, and 95% level of confidence, plus 20% for random losses and 10% for confounding factors. The control group participants have continued with their usual activities. Data analyses will evaluate the intervention effect on changes in outcomes within and between groups, as well as explore relations with personal characteristics. Discussion This method provides new evidence about whether or not a culinary intervention targeting university students has an impact on the improvement of cooking skills and healthy eating practices. Trial registration Brazilian Clinical Trials Registry - RBR-8nwxh5 (http://www.ensaiosclinicos.gov.br/rg/RBR-8nwxh5/)
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Affiliation(s)
- Greyce Luci Bernardo
- Nutrition Postgraduate Program, Nutrition in Foodservice Research Centre, Federal University of Santa Catarina, Florianópolis, Santa Catarina (SC), Brazil
| | - Manuela Mika Jomori
- Nutrition Postgraduate Program, Nutrition in Foodservice Research Centre, Federal University of Santa Catarina, Florianópolis, Santa Catarina (SC), Brazil.,Nutrition Faculty of Federal University of Alagoas, Maceió, Alagoas, Brazil
| | - Ana Carolina Fernandes
- Nutrition Postgraduate Program, Nutrition in Foodservice Research Centre, Federal University of Santa Catarina, Florianópolis, Santa Catarina (SC), Brazil
| | | | - Margaret D Condrasky
- Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson, South Carolina, USA.
| | - Rossana Pacheco da Costa Proença
- Nutrition Postgraduate Program, Nutrition in Foodservice Research Centre, Federal University of Santa Catarina, Florianópolis, Santa Catarina (SC), Brazil
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Farmer N, Touchton-Leonard K, Ross A. Psychosocial Benefits of Cooking Interventions: A Systematic Review. HEALTH EDUCATION & BEHAVIOR 2017; 45:167-180. [PMID: 29121776 DOI: 10.1177/1090198117736352] [Citation(s) in RCA: 59] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
OBJECTIVES Cooking interventions are used in therapeutic and rehabilitative settings; however, little is known about the influence of these interventions on psychosocial outcomes. This systematic review examines the research evidence regarding the influence of cooking interventions on psychosocial outcomes. METHODS A systematic review of the literature examined peer-reviewed research using Embase, PubMed, CINALH Plus, and PsychInfo with the following search terms: cooking, culinary, baking, food preparation, cookery, occupational therapy, mental health, mood, psychosocial, affect, confidence, self-confidence, self-esteem, socialization, and rehabilitation. Inclusion criteria were the following: adults, English, influence of cooking interventions on psychosocial outcomes. PRISMA guidelines were used. RESULTS The search yielded 377 articles; and 11 ultimately met inclusion criteria and were reviewed. Generally, the quality of the research was weak due to nonrandomization, unvalidated research tools, and small sample sizes. However, inpatient and community-based cooking interventions yielded positive influences on socialization, self-esteem, quality of life, and affect. CONCLUSIONS Finding benefits to cooking that extend beyond nutritional may be helpful in increasing motivation and frequency of cooking. This review suggests that cooking interventions may positively influence psychosocial outcomes, although this evidence is preliminary and limited. Further qualitative and rigorous quantitative research are needed to identify mechanisms by which cooking interventions may improve psychosocial outcomes.
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Affiliation(s)
- Nicole Farmer
- 1 National Institutes of Health Clinical Center, Bethesda, MD, USA
| | | | - Alyson Ross
- 1 National Institutes of Health Clinical Center, Bethesda, MD, USA
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Nour MM, Rouf AS, Allman-Farinelli M. Exploring young adult perspectives on the use of gamification and social media in a smartphone platform for improving vegetable intake. Appetite 2017; 120:547-556. [PMID: 29032184 DOI: 10.1016/j.appet.2017.10.016] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2017] [Revised: 09/22/2017] [Accepted: 10/11/2017] [Indexed: 10/18/2022]
Abstract
Young adults are the poorest consumers of vegetables. Social media and smartphones are frequently used by this demographic and could serve as an engaging medium for nutrition promotion. Five focus groups were conducted to capture participants' perceptions of a theory-based gamified self-monitoring app for improving vegetable intake of young adults. Ranking activities were used to gather feedback on preferences for social media posts. Data arising from group discussion were analysed using NVivo software using a deductive approach to group common ideas into themes. Thirty two participants (14 males) attended (mean age 23.1 (SD 2.7) years). Qualitative analyses of open discussion revealed two major themes regarding preferred features for a smartphone app; (1) the use of visual guides for estimating quantities of vegetables and tracking progress, and (2) a simple interface. Gamification strategies such as earning badges were viewed more positively than the use of a self-reward framework. Social media posts which presented food pictures and recipes were ranked most motivating, while awareness-raising posts received lower scores. Participants indicated a preference for viewing but reluctance to post information onto social media. "Just in time" situational cues were ranked highly and the use of an "authoritative" tone was preferred and associated with credibility. Young adults also ranked messages containing "Gen Y" language highly, with a preference for those which were personally relevant. The proposed use of social media and mobile-gaming was seen as an acceptable approach for improving vegetable intake. Materials should be visually appealing, simply designed, credible, and personally relevant to appeal to this population. This feedback may inform future mobile-phone based interventions targeting improved nutrition in young adults.
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Affiliation(s)
- Monica Marina Nour
- The University of Sydney, School of Life and Environmental Sciences, Charles Perkins Centre, Sydney, New South Wales, 2006, Australia.
| | - Anika Saiyara Rouf
- The University of Sydney, School of Life and Environmental Sciences, Charles Perkins Centre, Sydney, New South Wales, 2006, Australia
| | - Margaret Allman-Farinelli
- The University of Sydney, School of Life and Environmental Sciences, Charles Perkins Centre, Sydney, New South Wales, 2006, Australia
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Eisenberg DM, Righter AC, Matthews B, Zhang W, Willett WC, Massa J. Feasibility Pilot Study of a Teaching Kitchen and Self-Care Curriculum in a Workplace Setting. Am J Lifestyle Med 2017; 13:319-330. [PMID: 31105496 DOI: 10.1177/1559827617709757] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2017] [Revised: 04/20/2017] [Accepted: 04/24/2017] [Indexed: 01/04/2023] Open
Abstract
Objective. To examine the feasibility of a prototype Teaching Kitchen (TK) self-care intervention that offers the combination of culinary, nutrition, exercise, and mindfulness instruction with health coaching; and to describe research methods whereby the impact of TK models can be scientifically assessed. Design. Feasibility pilot study. Subjects were recruited, screened, and consented to participate in 14- or 16-week programs. Feasibility was assessed through ease of recruitment and attendance. One-sample t tests and generalized estimating equation models were used to compare differences in groups. Setting. Workplace. Subjects. Two cohorts of 20 employees and their partners. Results. All 40 participants completed the program with high attendance (89%) and response rates on repeated assessments. Multiple changes were observed in biomarkers and self-reported behaviors from baseline to postprogram including significant ( P < .05) decreases from baseline to postprogram in body weight (-2.8 kg), waist circumference (-2.2 in.), systolic and diastolic blood pressure (-7.7 and -6.3 mm Hg, respectively), and total cholesterol (-7.5 mg/dL). While changes in all of the aforementioned biomarkers persisted over the 12-month follow-up (n = 32), only changes in waist circumference and diastolic blood pressure remained statistically different at 12 months. Conclusions. These study findings suggest that a TK curriculum is feasible within a workplace setting and that its impact on relevant behavioral and clinical outcomes can be scientifically assessed.
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Affiliation(s)
- David M Eisenberg
- Department of Nutrition, Harvard T. H. Chan School of Public Health, Boston, Massachusetts (DME, WCW, JM).,Culinary Science Department, The Culinary Institute of America, Hyde Park, New York (ACR).,Harvard Medical School, Boston, Massachusetts (BM, JM).,Samueli Institute, Alexandria, Virginia (WZ)
| | - Allison C Righter
- Department of Nutrition, Harvard T. H. Chan School of Public Health, Boston, Massachusetts (DME, WCW, JM).,Culinary Science Department, The Culinary Institute of America, Hyde Park, New York (ACR).,Harvard Medical School, Boston, Massachusetts (BM, JM).,Samueli Institute, Alexandria, Virginia (WZ)
| | - Benjamin Matthews
- Department of Nutrition, Harvard T. H. Chan School of Public Health, Boston, Massachusetts (DME, WCW, JM).,Culinary Science Department, The Culinary Institute of America, Hyde Park, New York (ACR).,Harvard Medical School, Boston, Massachusetts (BM, JM).,Samueli Institute, Alexandria, Virginia (WZ)
| | - Weimin Zhang
- Department of Nutrition, Harvard T. H. Chan School of Public Health, Boston, Massachusetts (DME, WCW, JM).,Culinary Science Department, The Culinary Institute of America, Hyde Park, New York (ACR).,Harvard Medical School, Boston, Massachusetts (BM, JM).,Samueli Institute, Alexandria, Virginia (WZ)
| | - Walter C Willett
- Department of Nutrition, Harvard T. H. Chan School of Public Health, Boston, Massachusetts (DME, WCW, JM).,Culinary Science Department, The Culinary Institute of America, Hyde Park, New York (ACR).,Harvard Medical School, Boston, Massachusetts (BM, JM).,Samueli Institute, Alexandria, Virginia (WZ)
| | - Jennifer Massa
- Department of Nutrition, Harvard T. H. Chan School of Public Health, Boston, Massachusetts (DME, WCW, JM).,Culinary Science Department, The Culinary Institute of America, Hyde Park, New York (ACR).,Harvard Medical School, Boston, Massachusetts (BM, JM).,Samueli Institute, Alexandria, Virginia (WZ)
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Evaluation of the "Eat Better Feel Better" Cooking Programme to Tackle Barriers to Healthy Eating. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2017; 14:ijerph14040380. [PMID: 28375186 PMCID: PMC5409581 DOI: 10.3390/ijerph14040380] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/23/2016] [Revised: 03/22/2017] [Accepted: 04/01/2017] [Indexed: 12/18/2022]
Abstract
We evaluated a 6-week community-based cooking programme, “Eat Better Feel Better”, aimed at tackling barriers to cooking and healthy eating using a single-group repeated measures design. 117 participants enrolled, 62 completed baseline and post-intervention questionnaires, and 17 completed these and a 3–4 months follow-up questionnaire. Most participants were female, >45 years, and socioeconomically deprived. Confidence constructs changed positively from baseline to post-intervention (medians, scale 1 “not confident” to 7 “very confident”): “cooking using raw ingredients” (4, 6 p < 0.003), “following simple recipe” (5, 6 p = 0.003), “planning meals before shopping” (4, 5 p = <0.001), “shopping on a budget (4, 5 p = 0.044), “shopping healthier food” (4, 5 p = 0.007), “cooking new foods” (3, 5 p < 0.001), “cooking healthier foods” (4, 5 p = 0.001), “storing foods safely” (5, 6 p = 0.002); “using leftovers” (4, 5 p = 0.002), “cooking raw chicken” (5, 6 p = 0.021), and “reading food labels” (4, 5 p < 0.001). “Microwaving ready-meals” decreased 46% to 39% (p = 0.132). “Preparing meals from scratch” increased 48% to 59% (p = 0.071). Knowledge about correct portion sizes increased 47% to 74% (p = 0.002). Spending on ready-meals/week decreased. Follow-up telephone interviewees (n = 42) reported developing healthier eating patterns, spending less money/wasting less food, and preparing more meals/snacks from raw ingredients. The programme had positive effects on participants’ cooking skills confidence, helped manage time, and reduced barriers of cost, waste, and knowledge.
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Neff RA, Kanter R, Vandevijvere S. Reducing Food Loss And Waste While Improving The Public's Health. Health Aff (Millwood) 2017; 34:1821-9. [PMID: 26526239 DOI: 10.1377/hlthaff.2015.0647] [Citation(s) in RCA: 54] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
An estimated 30 percent of the global food supply is lost or wasted, as is about 40 percent of the US food supply. There are valuable synergies between efforts to reduce food loss and waste and those promoting public health. To demonstrate the potential impact of building upon these synergies, we present an analysis of policies and interventions addressing food loss and waste, food security, food safety, and nutrition. We characterize as opportunities the policies and interventions that promote synergistic relationships between goals in the fields of food loss and waste and of public health. We characterize as challenges the policies and interventions that may reduce food loss and waste but compromise public health, or improve public health but increase food loss and waste. Some interventions are both opportunities and challenges. With deliberate planning and action, challenges can often be addressed and turned into opportunities. In other cases, it may be necessary to strike a balance between potential benefit in one area and risk of harm in the other. To help policy makers make the best use of the opportunities while tackling the challenges, it is essential to consider public health in efforts to reduce food loss and waste.
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Affiliation(s)
- Roni A Neff
- Roni A. Neff is an assistant professor of environmental health sciences at the Johns Hopkins Bloomberg School of Public Health and program director for food system sustainability and public health at the Johns Hopkins Center for a Livable Future, both in Baltimore, Maryland
| | - Rebecca Kanter
- Rebecca Kanter is a research fellow at the Institute of Nutrition and Food Technology (INTA), University of Chile, in Santiago, Chile
| | - Stefanie Vandevijvere
- Stefanie Vandevijvere is a senior research fellow in global health, food policy, obesity, and noncommunicable disease prevention in the Department of Epidemiology and Biostatistics, School of Population Health, University of Auckland, in New Zealand
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Adams J, Mills SDH. Consuming meals prepared at home more frequently appears to reduce the risk of type 2 diabetes, weight gain and obesity. ACTA ACUST UNITED AC 2016; 22:38. [PMID: 27856488 DOI: 10.1136/ebmed-2016-110547] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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