Good Grubbin': impact of a TV cooking show for college students living off campus. The impact of a community-based food skills intervention on cooking confidence, food preparation methods and dietary choices - an exploratory trial. Adherence in a 1-year whole foods eating pattern intervention with healthy postmenopausal women. A brief cookery skills intervention is no more effective than written information alone in reducing body mass index in overweight cardiac rehabilitation patients [corrected]. Effects of meal preparation training on body weight, glycemia, and blood pressure: results of a phase 2 trial in type 2 diabetes Evaluation of a nutrition education intervention for women residents of Washington, DC, public housing communities. Health-related quality of life and self-related health in patients with type 2 diabetes: Effects of group-based rehabilitation versus individual counselling Effects of a combined physical training and nutrition intervention on physical performance and health-related quality of life in prefrail older women living in the community: a randomized controlled trial. Behavioral contexts, food-choice coping strategies, and dietary quality of a multiethnic sample of employed parents. Preventing weight gain during adjuvant chemotherapy for breast cancer: a dietary intervention study Self-management and biomedical outcomes of a cooking, and exercise program for patients with chronic kidney disease. Dietary Intervention with Cooking Instructions and Self-monitoring of the Diet in Free-Living Hypertensive Men Long-term effects of an expanded cardiac rehabilitation programme after myocardial infarction or coronary artery bypass surgery: a five-year follow-up of a randomized controlled study A novel measure of dietary change in a prostate cancer dietary program incorporating mindfulness training. Weight maintenance through behaviour modification with a cooking course or neurolinguistic programming. Improving dietary behavior: the effectiveness of tailored messages in primary care settings. Increasing Fruit and Vegetable Consumption and Offerings to Somali Children
OBJECTIVE To determine if a series of 4 15-minute , theory-driven ( Social Cognitive Theory ) cooking programs aim ed at college students living off campus improved cooking self-efficacy , knowledge , attitudes , and behaviors regarding fruit and vegetable intake . DESIGN A r and omized controlled trial with pre- , post- and follow-up tests . SETTING University campus . PARTICIPANTS Students ( n = 101 ) from upper-level nonhealth courses ( n = 37 male and n = 94 living off campus ) . INTERVENTION The intervention group ( n = 50 ) watched 4 weekly episodes of the cooking show , Good Grubbin ' . The control group ( n = 51 ) watched 4 weekly episodes on sleep disorders . MAIN OUTCOME MEASURES Demographic information ; knowledge , self-efficacy , motivations , barriers of eating fruits and vegetables ; self-efficacy , motivations , barriers and behaviors of cooking ; fruit and vegetable intake food frequency question naire . ANALYSIS Repeated-measure analysis of variance and chi-square analyses were used to compare outcome variables . RESULTS There were significant improvements in knowledge of fruit and vegetable recommendations in the intervention group compared to the control group postintervention and at 4-month follow-up ( P < .05 ) . There were no significant changes in fruit and vegetable motivators , barriers , self-efficacy or intake . CONCLUSIONS AND IMPLICATION S A television show on nutrition and cooking may be influential in changing students ' knowledge , but it seems to have little impact on dietary behaviors . With a recent increase in popularity of cooking shows , future research should investigate the impact an extended cooking and nutrition show series might have on young adult viewers OBJECTIVE To evaluate the feasibility of undertaking a food skills intervention study in areas of social deprivation aim ed at altering cooking confidence , food preparation methods and dietary choices . DESIGN A st and ardised skills programme was implemented in community-based setting s. Pre- ( T1 ) and post-intervention ( T2 ) and 6-month follow-up ( T3 ) measures ( 7-day diaries and self-administered question naires ) were undertaken in intervention and comparison groups . SETTING Eight urban communities in Scotl and . SUBJECTS One hundred and thirteen adults living in areas of social deprivation . RESULTS It was clear that many subjects led fragmented lives and found commitment to intervention classes problematic . Sixty-three subjects completed the final ( T3 ) assessment s. The response to each component varied due to inability to attend sessions , illness , study requirements , employment , moving out of the area , change in circumstances , loss of interest and loss of postal question naires . At baseline , reported consumption of fruit and vegetables was low ( mean frequency 8.1 + /- 4.78 times per week ) . Fruit intake increased significantly ( P < 0.05 ) between T1 and T2 in the intervention group ( 1.7 + /- 2.36 to 2.7 + /- 3.28 times per week ) only . Between T1 and T3 , there was a significant increase ( P < 0.05 ) in intervention subjects who reported confidence in following a recipe ( 67 - 90 % , ) . CONCLUSIONS This exploratory trial shows that a food skills intervention is likely to have a small but positive effect on food choice and confidence in food preparation . A full-scale r and omised controlled trial in this hard-to-reach group would require a range of flexible approaches rather than a fully defined intervention , and presents challenges for trial design OBJECTIVE To determine the degree of dietary adherence or change in eating patterns , and demographic , psychosocial and study characteristics associated with adherence , in the Comparing Healthy Options in Cooking and Eating ( CHOICE ) Study . DESIGN R and omized controlled trial where women were r and omized to one of three eating patterns : ( i ) Whole Foods , plant-based , macrobiotic-style ( n 22 ) ; and Moderate Fat with ( ii ) , and without ( iii ) , 10 g of ground flaxseed added daily , which were combined ( n 49 ) . SETTING A year-long intervention based on social cognitive theory , consisting of twenty-four class sessions involving h and s-on cooking classes and behavioural sessions . Monthly 24 h food recalls were obtained and a psychosocial question naire was administered at baseline , 6 and 12 months . SUBJECTS Healthy , free-living , postmenopausal women . RESULTS A non-adherence score measuring all food servings out-of-compliance with eating pattern recommendations was specifically design ed for the present study . Non-adherence scores decreased significantly ( P < 0·05 ) in both groups to about 65 % during the adoption phase ( first 4 months ) and remained so during the 8-month maintenance period . Class attendance of the Moderate Fat group showed a trend towards significance as a predictor of adherence ( P = 0·063 ) . None of the other predictors ( e.g. demographic and psychosocial factors ) in a longitudinal regression model were significant . CONCLUSIONS Postmenopausal women were able to adopt and maintain significant changes in their eating patterns , including those on a dem and ing , near-vegetarian eating plan , suggesting that behavioural interventions with a healthy free-living population can be effective . The non-adherence score developed for the study provides an example of a means for evaluating eating pattern adherence to a dietary intervention Overweight and obesity are common health risks , but it can be difficult to effect weight change . This r and omized controlled trial examined the effects of a novel Cookery skills intervention on body mass index ( BMI ) in overweight and obese patients with cardiovascular disease , who had previously attended a cardiac rehabilitation programme . Patients with BMI > 27 kg/m(2 ) were r and omized to either a 5-week cookery skills course with written educational material s , or to written material s only . Question naires on lifestyle risk factors and food frequencies were administered at baseline , 6 and 24 months . The primary outcome in an intention-to-treat analysis was a change in BMI at 6 months . Secondary outcome was a change in BMI at 24 months . Changes in macronutrient consumption were examined in both analysis of covariance and repeated measures ANOVA models . Of the 172 patients , 116 ( 67.4 % ) patients consented to participate in the study . The intervention was found to be well accepted and attended by the patients ( 70.5 % of patients in the intervention group attended the sessions ) . Whilst both intervention and control groups were noted to have a small reduction in BMI , there was no significant difference between the groups . There was no significant group effect noted for any change in macronutrient consumption at 6- or 24-month follow-up . This pilot study of a novel cookery skills project was well accepted amongst this population . Although the majority of participants had a net loss in BMI , the cookery skills intervention was not associated with any change in BMI beyond that achieved by written information alone Background Modest reductions in weight and small increases in step- related activity ( e.g. , walking ) can improve glycemic and blood pressure control in type 2 diabetes mellitus ( DM2 ) . We examined changes in these parameters following training in time- efficient preparation of balanced , low- energy meals combined with pedometer- based step count monitoring . Methods Seventy- two adults with DM2 were enrolled in a 24- week program ( i.e. , 15 three- hour group sessions ) . They prepared meals under a chef ’s supervision , and discussed eating behaviours/nutrition with a registered dietitian . They maintained a record of pedometer- assessed step counts . We evaluated changes from baseline to 24 weeks in terms of weight , step counts , hemoglobin A1c ( HbA1c , glycemic control ) , blood pressure , and eating control ability ( Weight Efficacy Lifestyle WEL Question naire ) . 53 participants ( 73.6 % ) completed assessment s. Results There were improvements in eating control ( 11.2 point WEL score change , 95 % CI 4.7 to 17.8 ) , step counts ( mean change 869 steps/day , 95 % CI 198 to 1,540 ) , weight ( mean change −2.2 % ; 95 % CI −3.6 to −0.8 ) , and HbA1c ( mean change −0.3 % HbA1c , 95 % CI −0.6 to −0.1 ) , as well as suggestion of systolic blood pressure reduction ( mean change −3.5 mm Hg , 95 % CI −7.8 to 0.9 ) . Findings were not attributable to medication changes . In linear regression models ( adjusted for age , sex , ethnicity , insulin use , season ) , a −2.5 % weight change was associated with a −0.3 % HbA1c change ( 95 % CI −0.4 to −0.2 ) and a −3.5 % systolic blood pressure change ( 95 % CI −5.5 to −1.4 ) . Conclusions In this ‘ proof of concept ’ study , persistence with the program led to improvements in eating and physical activity habits , glycemia reductions , and suggestion of blood pressure lowering effects . The strategy thus merits further study and development to exp and the range of options for vascular risk reduction in DM2 We design ed , implemented and evaluated an educational intervention to increase fruit and vegetable consumption among urban African-American women . Women aged 20 - 50 years ( n=212 ) from 11 public housing communities participated in seven 90-min classes with a professional nutritionist . Our prospect i ve pre- and post-test design , with 4-month follow-up , assessed the relationship between attendance and dietary change , using three 24-hour recalls per time point . Mean change in average daily dietary values for fruits and vegetables , calories and percent calories from fat ( post-test versus pre-test , follow-up versus pre-test ) was compared by class attendance , to evaluate the impact of class attendance on dietary change . Attendance varied from zero ( 35 % ) to five to seven classes ( 42 % ) . Baseline dietary recalls showed average daily consumption of 3.05 servings of fruits and vegetables , 2416 calories and 35.8 % calories from fat . No improvements in fruit and vegetable consumption , but statistically significant decreases in total calories and percent calories from fat , were seen at both endpoints . Women attending five to seven classes had the greatest dietary improvements , averaging , at post-test and follow-up , respectively , 246.2 and 324.5 fewer calories and 3.08 and 2.97 % fewer calories from fat . Results suggest that , for some residents of low-re source communities , small group interventions are popular , effective vehicles for nutrition education Background Type 2 diabetes can seriously affect patients '  health-related quality of life and their self-rated health . Most often , evaluation of diabetes interventions assess effects on glycemic control with little consideration of quality of life . The aim of the current study was to study the effectiveness of group-based rehabilitation versus individual counselling on health-related quality of life ( HRQOL ) and self-rated health in type 2 diabetes patients . Methods We r and omised 143 type 2 diabetes patients to either a six-month multidisciplinary group-based rehabilitation programme including patient education , supervised exercise and a cooking-course or a six-month individual counselling programme .  HRQOL was measured by Medical Outcomes Study Short Form 36-item Health Survey ( SF-36 ) and self-rated health was measured by Diabetes Symptom Checklist - Revised ( DCS-R ) . Results In both groups , the lowest estimated mean scores of the SF36 question naire at baseline were " vitality " and " general health " . There were no significant differences in the change of any item between the two groups after the six-month intervention period . However , vitality-score increased 5.2 points ( p = 0.12 ) within the rehabilitation group and 5.6 points ( p = 0.03 ) points among individual counselling participants .In both groups , the highest estimated mean scores of the DSC-R question naire at baseline were " Fatigue " and " Hyperglycaemia " . Hyperglycaemic and hypoglycaemic distress decreased significantly after individual counselling than after group-based rehabilitation ( difference -0.3 points , p = 0.04 ) . No between-group differences occurred for any other items . However , fatigue distress decreased 0.40 points within the rehabilitation group ( p = 0.01 ) and 0.34 points within the individual counselling group ( p < 0.01 ) . In the rehabilitation group cardiovascular distress decreased 0.25 points ( p = 0.01 ) . Conclusions A group-based rehabilitation programme did not improve health-related quality of life and self-rated health more than an individual counselling programme . In fact , the individual group experienced a significant relief in hyper- and hypoglycaemic distress compared with the rehabilitation group . However , the positive findings of several items in both groups indicate that lifestyle intervention is an important part of the management of type 2 diabetes patients OBJECTIVES The purpose of this study was to examine whether a 12-week combined physical exercise training and nutritional intervention improves physical performance and enhances health-related quality of life ( HRQOL ) among prefrail elderly women living in the community . DESIGN This was a r and omized controlled trial in which participants were recruited and r and omly assigned to the exercise and nutrition group ( EN , n = 30 ) , exercise only group ( E , n = 28 ) , and control group ( C , n = 31 ) . SETTING Group training classes were held at a research center in Itabashi Ward , Tokyo , Japan . PARTICIPANTS Eighty-nine prefrail women aged 70 years or older . INTERVENTION The EN group participated in an exercise training and nutritional program ( cooking class ) once a week , and the E group participated in the exercise training program only . MEASUREMENTS Outcome measures that included physical performance ( h and grip strength , balance , walking speed ) and HRQOL ( Medical Outcomes Study 36-Item Short Form Health Survey ) were obtained at entry , the end of the 12-week intervention , and 6 months after completion of the intervention program . RESULTS At the end of the 12-week intervention , significant improvements in the physical component summary score and 3 ( role physical , bodily pain , role emotional ) of the 8 domains of the Medical Outcomes Study 36-Item Short Form Health Survey were observed in the EN group . The E group exhibited a significantly increased h and grip strength at postintervention . The positive effects , however , were not maintained at 6-month follow-up , but were reduced . CONCLUSIONS The combined physical exercise training and nutritional intervention program has beneficial effects on several domains of HRQOL and h and grip strength in prefrail elderly women living in the community . However , further studies are needed to examine approaches that facilitate maintenance of the improved outcomes by combined exercise training and nutritional intervention Employed parents '  work and family conditions provide behavioral context s for their food choices . Relationships between employed parents ' food-choice coping strategies , behavioral context s , and dietary quality were evaluated . Data on work and family conditions , sociodemographic characteristics , eating behavior , and dietary intake from two 24-hour dietary recalls were collected in a r and om sample cross-sectional pilot telephone survey in the fall of 2006 . Black , white , and Latino employed mothers ( n=25 ) and fathers ( n=25 ) were recruited from a low/moderate income urban area in upstate New York . Hierarchical cluster analysis ( Ward 's method ) identified three clusters of parents differing in use of food-choice coping strategies ( ie , Individualized Eating , Missing Meals , and Home Cooking ) . Cluster sociodemographic , work , and family characteristics were compared using χ(2 ) and Fisher 's exact tests . Cluster differences in dietary quality ( Healthy Eating Index 2005 ) were analyzed using analysis of variance . Clusters differed significantly ( P≤0.05 ) on food-choice coping strategies , dietary quality , and behavioral context s ( ie , work schedule , marital status , partner 's employment , and number of children ) . Individualized Eating and Missing Meals clusters were characterized by nonst and ard work hours , having a working partner , single parenthood and with family meals away from home , grabbing quick food instead of a meal , using convenience entrées at home , and missing meals or individualized eating . The Home Cooking cluster included considerably more married fathers with nonemployed spouses and more home-cooked family meals . Food-choice coping strategies affecting dietary quality reflect parents ' work and family conditions . Nutritional guidance and family policy needs to consider these important behavioral context s for family nutrition and health Adjuvant chemotherapy significantly decreases recurrences and improves survival in women with early breast cancer ( BC ) . However , the side effects of chemotherapy include weight gain , which is associated with poorer prognosis . We have previously demonstrated that by means of a comprehensive dietary modification which aims at lowering insulin levels it is possible to reduce body weight and decrease the bioavailability of insulin , sex hormones and the growth factors linked to BC risk and prognosis . We are now going to present a r and omized controlled study of adjuvant diet in BC patients undergoing chemotherapy .  The diet was design ed to prevent weight gain during chemotherapy treatment . Women of any age , operated for invasive BC , scheduled for adjuvant chemotherapy and without evidence of distant metastases , were r and omized into a dietary intervention group and a control group . The intervention implied changing their usual diet for the whole duration of chemotherapy , following cooking classes and having lunch or dinner at the study centre at least twice per week . 96 BC patients were included in the study . The women in the intervention group showed a significant reduction in their body weight ( 2.9 kg on average ) , compared with the controls . They also significantly reduced body fat mass , waist and hip circumferences , biceps , underscapular and suprailiac skinfolds , compared with the women in the control group . Our results support the hypothesis that dietary intervention during adjuvant chemotherapy for BC is feasible and may prevent weight gain BACKGROUND Limited research has been done on integrating cooking and exercise classes into the routine care of chronic kidney disease ( CKD ) patients . The main purpose of the research was to determine whether the addition of these services would slow the progression of certain CKD parameters . METHODS The study evaluated 5 endpoints , at baseline , 6 months , and 12 months : urinary protein , blood pressure , urinary sodium , glomerular filtration rate , and total cholesterol between 2 groups ( control group receiving CKD st and ard care and experimental group receiving st and ard care plus cooking and exercise classes )  . Eighty percent of the experimental group was hypothesized to improve in 4 out of the 5 endpoints versus ≤50 % in the control group with a P-value of 0.05 . An overall difference of 30 % was anticipated between the 2 groups . The research also compared self-efficacy and health status outcomes using a self-management question naire . RESULTS Forty r and omly assigned patients participated in the study ( 17 controls and 23 experimental ) . In the control group , 2 of 17 people improved in at least 4 of the 5 endpoints . In the experimental group , 14 of 23 people improved in at least 4 of the 5 endpoints . CONCLUSIONS Sixty-one percent of experimental subjects showed improvements in 4 of 5 endpoints , showing a significant difference overall when compared with the control group ( 12 % improved in 4 out of 5 endpoints ) . In looking at the trend in qualitative measures from the comparison of the self-management question naire , the overall trend showed more improved answers with the experimental group versus the control group The control of blood pressure ( BP ) is important in the prevention of cardiovascular diseases . This study was conducted to evaluate the effect of a dietary educational program for free-living , high-normal , and stage 1 or 2 hypertensive men . The participants were volunteers aged 40–75 years who agreed to the intervention . They were divided into two groups : 39 men for the intervention group and 32 men for the control group . BP , urinary sodium and potassium excretion , dietary and lifestyle data , and nonfasting venous blood sample were collected at baseline and after the intervention period . The intervention was design ed to decrease sodium level with an emphasis on a decrease in the consumption of salted foods and to increase potassium level with an emphasis on an increase in the consumption of fruit and vegetables through cooking instructions and self-monitoring of the diet . At the baseline , there were no significant differences observed between the groups , except the diastolic BP . In the intervention group , a greater decrease in the urinary sodium-to-potassium excretion ratio was observed , compared with the control group ( net difference 0.6 , P = .029 ) . The systolic and diastolic BP ( mm Hg ) decreased in the intervention group ( 149.0–143.0 , P = .073 ; 93.0–87.0 , P = .002 ) , but no changes were observed in the control group ( 145.0–143.0 , P = .231 ; 84.9–85.3 , P = .381 ) . In the intervention group , the urinary sodium-to-potassium excretion ratio was significantly improved by focusing on cooking instructions and self-monitoring of the diet Objective : To investigate the long-term effect of exp and ed cardiac rehabilitation on a composite end-point , consisting of cardiovascular death , myocardial infa rct ion or readmission for cardiovascular disease , in patients with coronary artery disease . Design : Single-centre prospect i ve r and omized controlled trial . Setting : University hospital . Subjects : Two hundred and twenty-four patients with acute myocardial infa rct ion or undergoing coronary artery by-pass grafting . Intervention : Patients were r and omized to exp and ed cardiac rehabilitation ( a one-year stress management programme , increased physical training , staying at a ‘ patient hotel ’ for five days after the event , and cooking sessions ) , or to st and ard cardiac rehabilitation . Main measures : Data on cardiovascular death , myocardial infa rct ion , readmission for cardiovascular disease and days at hospital for cardiovascular reasons were obtained from national registries of the Swedish National Board of Health and Welfare . Results : The primary end-point occurred in 121 patients altogether ( 54 % ) . The number of cardiovascular events were reduced in the exp and ed rehabilitation group compared with the st and ard cardiac rehabilitation ( 53 patients ( 47.7 % ) versus 68 patients ( 60.2 % ) ; hazard ratio 0.69 ; P = 0.049 ) . This was mainly because of a reduction of myocardial infa rct ions in the exp and ed rehabilitation group . During the five years 12 patients ( 10.8 % ) versus 23 patients ( 20.3 % ) ; hazard ratio 0.47 ; P = 0.047 had a myocardial infa rct ion . Days at hospital for cardiovascular reasons were significantly reduced in patients who received exp and ed cardiac rehabilitation ( median 6 days ) compared with st and ard cardiac rehabilitation ( median 10 days ; P = 0.02 ) . Conclusion : Exp and ed cardiac rehabilitation after acute myocardial infa rct ion or coronary artery bypass grafting reduces cardiovascular morbidity and days at hospital for cardiovascular reasons Diet may represent a modifiable prostate cancer risk factor , but a vegetable-based prostate-healthy diet is a major change for most men . We used a ratio of animal to vegetable proteins ( A : V ) to evaluate whether a comprehensive dietary change was self-sustaining following completion of 11 weekly dietary and cooking classes that integrated mindfulness training .  Thirty-six men with recurring prostate cancer were r and omized to the intervention or wait-list control .  Assessment s were at baseline , 3 months , and 6 months . Of 17 men r and omized to the intervention , 14 completed the requirements . Nineteen were r and omized to control and 17 completed requirements . Compared with controls , a significant postintervention ( 3 months ) decrease in A : V in the intervention group ( P=0.01 ) was self-maintained 3 months postintervention ( P=0.049 ) . At each assessment , A : V was correlated with lycopene , fiber , saturated fat , and dietary cholesterol , four dietary components linked to clinical ly relevant outcomes in prostate cancer . Change in A : V was also significantly correlated with changes in fiber , saturated fat , and dietary cholesterol intake . Participants reported regular mindfulness training practice , and there was a significant correlation between mindfulness training practice and changes in both initiation and maintenance of the change in A : V. These pilot results provide encouraging evidence for the feasibility of a dietary program that includes mindfulness training in supporting dietary change for men with recurrent prostate cancer and invite further study to explore the possible role of mindfulness training as a means of supporting both initiation of dietary changes and maintenance of those changes over time We compared the effect on weight regain of behaviour modification consisting of either a gourmet cooking course or neurolinguistic programming ( NLP ) therapy .  Fifty-six overweight and obese subjects participated . The first step was a 12-week weight loss program . Participants achieving at least 8 % weight loss were r and omized to five months of either NLP therapy or a course in gourmet cooking . Follow-up occurred after two and three years . Forty-nine participants lost at least 8 % of their initial body weight and were r and omized to the next step . The NLP group lost an additional 1.8 kg and the cooking group lost 0.2 kg during the five months of weight maintenance ( NS ) . The dropout rate in the cooking group was 4 % , compared with 26 % in the NLP group ( p=0.04 ) . There was no difference in weight maintenance after two and three years of follow-up . In conclusion , weight loss in overweight and obese participants  was maintained equally efficiently with a healthy cooking course or NLP therapy , but the dropout rate was lower during the active cooking treatment OBJECTIVES To achieve the Healthy People 2000 objectives , public health professionals must develop effective dietary interventions that address psychosocial and behavioral components of change . This study tested the effect of individually computer-tailored messages design ed to decrease fat intake and increase fruit and vegetable intake . METHODS Adult patients from four North Carolina family practice s were surveyed at baseline and then r and omly assigned to one of two interventions or to a control group . The first intervention consisted of individually computer-tailored nutrition messages ; the second consisted of nontailored nutrition information based on the 1990 Dietary Guidelines for Americans . Patients were resurveyed 4 months postintervention . RESULTS The tailored intervention produced significant decreases in total fat and saturated fat scores compared with those of the control group ( P < .05 ) . Total fat was decreased in the tailored group by 23 % , in the nontailored group by 9 % , and in the control group by 3 % . Fruit and vegetable consumption did not increase in any study group . Seventy-three percent of the tailored intervention group recalled receiving a message , compared with 33 % of the nontailored intervention group . CONCLUSIONS Tailored nutrition messages are effective in promoting dietary fat reduction for disease prevention Objective : To determine the feasibility , acceptability , and impact of a parent-centered intervention to increase fruit and vegetable servings and consumption among Somali children living in the United States . Design : Pilot intervention that included Somali community health workers who organized groups of 3 or 4 women to participate in 2 initial educational sessions , including topics of health and nutrition , serving size , and label reading . A third session taught interactive cooking to increase skills in preparing fruits and vegetables and increasing the numbers of vegetables included in traditional Somali dishes . The final session was a trip to the grocery store to identify fruits and vegetables , determine ripeness , and explore frozen and canned fruits and vegetables for halal , low-sodium , and low-sugar products . Surveys were completed pre- and post-intervention . Setting : Study participants were recruited from a large housing complex in Minneapolis , Minnesota , with a high population of Somali immigrants . Participants : Somali women ( N = 25 ) with children aged 3 to 10 years . Results : The intervention was feasible and well accepted . In comparing pre- and post-intervention surveys , mothers reported providing their children significantly more frequent servings of fruits and vegetables at dinner , lunch , snack , and breakfast ( vegetable only ) . There was a statistically significant increase in parent-reported intake of fruits and vegetables for themselves and their children . Conclusion : The FAV-S study was feasible and acceptable , and it demonstrated potential for increasing fruit and vegetable servings and consumption among Somali children . A larger-scale r and omized trial is needed to assess the impact of this intervention
ABSTRACT Background : Cooking and food skills interventions have grown in popularity ; however , there is a lack of transparency as to how these interventions were design ed , highlighting a need to identify and underst and the mechanisms of behavior change so that effective components may be introduced in future work .
This study critiques cooking and food skills interventions in relation to their design , behavior change techniques ( BCTs ) , theoretical underpinnings , and outcomes .