Cook-EdTM: A Model for Planning, Implementing and Evaluating Cooking Programs to Improve Diet and Health

Abstract

<jats:p>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.</jats:p>

A Qualitative Study of Motivators, Strategies, Barriers, and Learning Needs Related to Healthy Cooking during Pregnancy

“…Furthermore, this study was not designed to investigate differences in perspectives based on age, race/ethnicity or other socioeconomic or demographic factors, though there may be meaningful differences that would be important to understand to create tailored interventions for different populations. These subjects would be worthwhile topics for future research and should be explored during preliminary phases of any intervention development [ 53 ]. Furthermore, in this study we did not define cooking or ‘healthy cooking’ for participants; rather, we discussed cooking at home generally and left definitions open to interpretation.…”

CooC11 and CooC7: the development and validation of age appropriate children’s perceived cooking competence measures

“…The reported decline in child involvement in cooking in the home environment [56,57], has led to an increase in children's cooking interventions [7,8]. New models are being created, such as the Cook-Ed™ model [58] to help guide the design, development and evaluation of the quality and success of the interventions using validated measures. The new CooC11 and CooC7 are a necessity in this area and will contribute to the strengthening of the global research by providing validated measurements to use in the evaluation of intervention studies.…”

CooC11 and CooC7: The development and validation of age appropriate children’s perceived Cooking Competence measures

“…The reported decline in child involvement in cooking in the home environment [56,57], has led to an increase in children's cooking interventions [7,8]. New models are being created, such as the Cook-Ed TM model [58] to help guide the design, development and evaluation of the quality and success of the interventions using validated measures. The new CooC11 and CooC7 are a necessity in this area and will contribute to the strengthening of the global research by providing validated measurements to use in the evaluation of intervention studies.…”