Diabetes Self-Management Education Support Healthy Teaching Kitchen Cooking Classes Delivered Using a Telehealth Technology

Cross, Samantha; Kurmas, Neal; Byrne, Cally; Julius, Mary; Utech, Anne; Aoun, Arianna

doi:10.1177/26350106211004887

Cited by 3 publications

(3 citation statements)

References 15 publications

(17 reference statements)

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“…However, few studies have evaluated a live, remote instruction model for cooking classes. One 2021 study evaluated the effectiveness of education and cooking classes for diabetes management via an in-person or telehealth model [64]. Both delivery modes were able to improve hemoglobin A1c levels, demonstrating an equivalent positive impact and providing a basis for the continued use of virtual education models.…”

Section: Discussionmentioning

confidence: 99%

The Impact of a Virtual Educational Cooking Class on the Inflammatory Potential of Diet in Cancer Survivors

Jackson,

Ehlers,

Bilek

et al. 2024

Applied Sciences

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(1) Background. Cognitive dysfunction is prevalent among cancer survivors. Inflammation may contribute to impaired cognition, and diet represents a novel strategy to mitigate cognitive decline. The purpose was to (1) assess the impact of an educational cooking class on cancer survivor eating habits and their inflammatory potential and (2) determine the relationship between diet and cognitive function. (2) Methods. This was a non-randomized interventional study of a virtual educational cooking class in post-treatment, adult cancer survivors. Energy-adjusted Dietary Inflammatory Index (E-DII™) scores and subjective cognitive function were assessed at baseline and 1 month post-intervention. (3) Results. Of 22 subjects, all were female, White, and primarily had breast cancer (64%). There was a significant decrease in E-DII scores, which became more anti-inflammatory, one month after intervention (−2.3 vs. −2.7, p = 0.005). There were significant increases in cognition, including perceived cognitive impairment (COG-PCI, p < 0.001), comments from others (COG-OTH, p < 0.001), and quality of life (COG-QOL, p < 0.001). A change in calories was a significant predictor of a change in perceived cognitive ability (COG-PCA) after adjustment (β = 0.007, p = 0.04; 95% CI (0.000, 0.014)). (4) Conclusions. Educational cooking classes may be an effective way to impact diet-derived inflammation; additional research is needed to assess the long-term effects of dietary changes on cognition.

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Section: Discussionmentioning

confidence: 99%

The Impact of a Virtual Educational Cooking Class on the Inflammatory Potential of Diet in Cancer Survivors

Jackson,

Ehlers,

Bilek

et al. 2024

Applied Sciences

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“… 2 This program was based on the National Diabetes Self-Management Education and Support toolkit from the Center for Disease Control and Prevention (CDC) and achieved accreditation and recognition by meeting the 10 national standards of excellence by national diabetes groups such as the American Diabetes Association. 3 DSMES participation can help improve quality of life through changes in health behaviors (eg, improved nutrition and medication adherence) and prevent diabetes complications such as heart disease and chronic kidney disease. 4…”

Section: Introductionmentioning

confidence: 99%

A Formative Evaluation of Diabetes Self-Management Education and Support Within the Virtual Medical Center

Wilkerson,

Meyers,

Subramaniam

et al. 2024

Journal of Patient Experience

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The Diabetes Self-Management Education and Support (DSMES) program provides education and medical monitoring of diabetes to Veterans through the Virtual Medical Center (VMC). Qualitative interviews were conducted with 15 key stakeholders (4-DSMES VMC trainers, 5-clinical faculty, and 6-Veterans) from across Ohio urban and rural populations for up to 1h about their experiences using the program and suggestions for improvement. All the Veterans interviewed were able to access care within the DSMES VMC and reported a positive experience using the program, and improved diabetes self-management. Other stakeholders suggested more administrative and technical support for the DSMES VMC to increase awareness for VA staff and Veterans of the program to improve recruitment, and to shift to a web-based platform that is more easily accessible by clicking a link to reduce technical issues with downloading the program. These findings can inform future implementation efforts using technology to increase access to care allowing better health education for Veterans.

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“…Diabetes guidelines recommend the development of skills that foster autonomy and self-care [ 2 , 3 , 4 ]. Studies show that the promotion of cooking skills may contribute to healthier eating [ 10 , 11 ] and assist in diabetes management [ 12 , 13 , 14 , 15 ]. In Brazil, official documents also underscore the importance of cooking skills for the development of healthy eating habits [ 16 , 17 ].…”

Section: Introductionmentioning

confidence: 99%

Impact of a Cooking Intervention on the Cooking Skills of Adult Individuals with Type 2 Diabetes Mellitus: A Pilot Study

Fernandes,

Bernardo,

Fernandes

et al. 2024

Nutrients

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Objective: To investigate the impact of the Nutrition and Culinary in the Kitchen (NCK) Program on the cooking skills of Brazilian individuals with type 2 diabetes mellitus (T2DM). Methods: A randomized controlled intervention study was performed, with intervention and control groups. The intervention group participated in weekly sessions of the NCK Program for six weeks (including two in-person practical cooking and three online cooking workshops). The cooking recipes were adapted by replacing high glycemic index ingredients with low and medium glycemic index alternatives. Of note, the recipes did not contain added sugars or sweeteners, were based on the use of fresh or minimally processed foods, herbs, and spices, and were sensorially tested by individuals with T2DM before use in the intervention. The study outcomes were participant score changes on the seven scales. A validated online instrument was administered to the control and intervention groups at baseline (T1) and post-intervention (T2). Parametric and non-parametric tests were used to assess the differences between the T1 and T2 parameters. Results: Of the 60 individuals enrolled, 44 answered the questionnaire at both times. The findings revealed a 45.37% ± 93.57% increase in Knowledge of Cooking Terms in the intervention group, whereas the control group showed a 3.82% ± 16.17% reduction (p = 0.008). There was an increase in all the other cooking skills and healthy eating scales from T1 to T2 in the intervention group, but the differences were not significant. Conclusions: The development of cooking skills can contribute to increasing culinary knowledge and the availability of time to cook at home. The results contribute to the planning of health actions aimed at individuals with DM2 through culinary interventions and public food and nutrition policies.

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Diabetes Self-Management Education Support Healthy Teaching Kitchen Cooking Classes Delivered Using a Telehealth Technology

Cited by 3 publications

References 15 publications

The Impact of a Virtual Educational Cooking Class on the Inflammatory Potential of Diet in Cancer Survivors

The Impact of a Virtual Educational Cooking Class on the Inflammatory Potential of Diet in Cancer Survivors

A Formative Evaluation of Diabetes Self-Management Education and Support Within the Virtual Medical Center

Impact of a Cooking Intervention on the Cooking Skills of Adult Individuals with Type 2 Diabetes Mellitus: A Pilot Study

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