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Public Health Nutr ; 24(3): 549-560, 2021 02.
Artigo em Inglês | MEDLINE | ID: mdl-32993845


OBJECTIVE: To develop and implement a community-tailored, food agency-based cooking programme at a community health centre (CHC) and evaluate the effect of the intervention on cooking confidence and food waste. DESIGN: This study used an exploratory, sequential mixed methods design. Focus groups (n 38) were conducted to inform the development of a cooking intervention, then six cooking classes (n 45) were planned and piloted in the health centre's teaching kitchen. Changes in cooking confidence and related outcomes were assessed using pre- and post-class surveys. Follow-up interviews (n 12) were conducted 2-4 months post-intervention to assess satisfaction and short-term outcomes. SETTING: A CHC in Detroit, MI. PARTICIPANTS: Spanish- and English-speaking adults aged ≥18 years recruited at the CHC. RESULTS: In the formative focus groups, patients identified multiple barriers to cooking healthy meals, including trade-offs between quality, cost and convenience of food, chronic disease management and lack of time and interest. Each cooking class introduced a variety of cooking techniques and food preservation strategies. Participants demonstrated increased confidence in cooking (P 0·004), experimenting with new ingredients (P 0·006) and knowing how to make use of food before it goes bad (P 0·017). In post-class interviews, participants reported that they valued the social interaction and participatory format and that they had used the recipes and cooking techniques at home. CONCLUSIONS: A community-tailored, hands-on cooking class was an effective way to engage patients at a CHC and resulted in increased cooking confidence.

Culinária/métodos , Adulto , Idoso , Centros Comunitários de Saúde , Feminino , Educação em Saúde , Humanos , Masculino , Refeições , Pessoa de Meia-Idade , Eliminação de Resíduos