A Pilot Nutrition and Cooking Skills Program Improves Fruit Intake, Nutrition Knowledge, and Attitudes Toward Fruit and Vegetable. (7th June 2021)

• Record Type: Journal Article
• Authors: Alnaim, Lubna; Taylor, Matthew; Gibbs, Heather; Spaeth, Kendra; Sullivan, Debra
• Is Part Of: Current developments in nutrition. Volume 5(2021)Supplement 2
• Page Start: 957
• Page End: 957
• Publication Date: 2021-06-07
• Subjects: Nutrition -- Periodicals; Nutritional Physiological Phenomena; Nutrition; Periodicals; Periodicals; Fulltext; Internet Resources; Periodicals; 612.3
• DOI: 10.1093/cdn/nzab051_001
• Languages: English
• ISSNs: 2475-2991

Abstract

Abstract: Objectives: Community-based intervention studies that aim at developing cooking skills have increased in the scientific literature and are related to healthier food practices. We conducted this pilot study to investigate the effect of a combined curriculum of nutrition education and hands-on cooking skills on the consumption of fruits and vegetables, nutrition knowledge, and self-efficacy in families with low-income status. Methods: This pilot intervention study was designed with a two-month follow-up. The intervention was based on a combined curriculum of nutrition education and cooking skills. The study group participated in eight weekly hands-on cooking/nutrition sessions. Pre- and post-surveys were conducted to assess changes for five primary outcome measures: 1 ) nutrition knowledge, 2 ) fruit and vegetable intake, 3 ) self-efficacy toward fruit and vegetables, 4 ) perceived benefits of fruit and vegetable consumption; and 5 ) perceived barriers of fruit and vegetable consumption. Paired samples t-tests were used to assess the change outcomes from baseline to post-intervention. Results: A sample of 38 participants were included in the study. The mean age of the intervention group was 38 (89% female, 65.7% Hispanic). Compared to the baseline, there was an increase in nutrition knowledge score from 7.17 to 8.05 ( P = 0.032) after the intervention. Participants reported higher self-efficacy (21 vs. 23.6, P = 0.013) and lower perceived barrier (19 vs. 17, P = 0.03) scores post-intervention. Fruit intake increased (1.2 vs.1.6 cups, P = 0.01) after the intervention. Conclusions: Cooking and nutrition interventions may be a feasible approach to improving attitudes and behaviors related to vegetable consumption in families with low-income status. Future studies are needed that rigorously evaluate the long-term impact on cooking skills, dietary intake, and health outcomes. Funding Sources: Health Care Foundation of Kansas City, Crosslines, Inc, and Department of Dietetics and Nutrition