Evaluation of a cooking skills programme in parents of young children: a longitudinal study

Garcia, A. L. , Vargas, E., Lam, P. S., Shennan, D. B., Smith, F. and Parrett, A. (2014) Evaluation of a cooking skills programme in parents of young children: a longitudinal study. Public Health Nutrition, 17(5), pp. 1013-1021. (doi: 10.1017/S1368980013000165)

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Publisher's URL: http://dx.doi.org/10.1017/S1368980013000165

Abstract

<b>OBJECTIVE:</b> To evaluate longitudinally the effectiveness of a cooking programme on self-reported confidence about cooking skills and food consumption patterns in parents of young children.<p></p> <b>DESIGN:</b> An evaluation of cooking programmes delivered by National Health Service (NHS) community food workers using a single group pre-test/post-test repeated measures design. A shortened version of a validated questionnaire at baseline, post intervention and 1-year follow-up determined confidence in cooking using basic ingredients, following a simple recipe, tasting new foods, preparing and cooking new foods on consumption of ready meals, vegetables and fruit.<p></p> <b>SETTING:</b> Deprived communities in Ayrshire and Arran, Scotland.<p></p> <b>SUBJECTS:</b> Parents of nursery age children, 97 % were female and <45 years old.<p></p> <b>RESULTS:</b> One hundred and two participants had completed baseline and post-intervention questionnaires. Forty-four participants contacted by telephone completed a follow-up questionnaire. In participants who completed all questionnaires (n 44), median confidence in four aspects of cooking increased significantly from baseline to post intervention (P < 0·001) but was retained at 1-year follow-up only for following a simple recipe and preparing and cooking new foods. Improved food consumption patterns were reported from baseline to post intervention (ready-meal consumption reduced from 2-4 times/week to 1 time/week, P < 0·001; vegetable consumption increased from 5-6 times/week to 1 time/d, P < 0·001; fruit consumption increased from 5-6 times/week to 1 time/d, P < 0·001) and remained at 1-year follow-up.<p></p> <b>CONCLUSIONS:</b> The cooking programmes appeared to improve cooking confidence and food consumption patterns in the target group and some of these changes were retained after 1 year.<p></p>

Item Type:Articles
Status:Published
Refereed:Yes
Glasgow Author(s) Enlighten ID:Lamb, Mrs Portia and Parrett, Dr Alison and Garcia, Dr Ada
Authors: Garcia, A. L., Vargas, E., Lam, P. S., Shennan, D. B., Smith, F., and Parrett, A.
College/School:College of Medical Veterinary and Life Sciences > School of Medicine, Dentistry & Nursing
Journal Name:Public Health Nutrition
Publisher:Cambridge University Press
ISSN:1368-9800
ISSN (Online):1475-2719

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