Evaluation of the “Eat Better Feel Better” Cooking Programme to Tackle Barriers to Healthy Eating

Abstract

We evaluated a 6-week community-based cooking programme, “Eat Better Feel Better”, aimed at tackling barriers to cooking and healthy eating using a single-group repeated measures design. 117 participants enrolled, 62 completed baseline and post-intervention questionnaires, and 17 completed these and a 3–4 months follow-up questionnaire. Most participants were female, >45 years, and socioeconomically deprived. Confidence constructs changed positively from baseline to post-intervention (medians, scale 1 “not confident” to 7 “very confident”): “cooking using raw ingredients” (4, 6 p < 0.003), “following simple recipe” (5, 6 p = 0.003), “planning meals before shopping” (4, 5 p = <0.001), “shopping on a budget (4, 5 p = 0.044), “shopping healthier food” (4, 5 p = 0.007), “cooking new foods” (3, 5 p < 0.001), “cooking healthier foods” (4, 5 p = 0.001), “storing foods safely” (5, 6 p = 0.002); “using leftovers” (4, 5 p = 0.002), “cooking raw chicken” (5, 6 p = 0.021), and “reading food labels” (4, 5 p < 0.001). “Microwaving ready-meals” decreased 46% to 39% (p = 0.132). “Preparing meals from scratch” increased 48% to 59% (p = 0.071). Knowledge about correct portion sizes increased 47% to 74% (p = 0.002). Spending on ready-meals/week decreased. Follow-up telephone interviewees (n = 42) reported developing healthier eating patterns, spending less money/wasting less food, and preparing more meals/snacks from raw ingredients. The programme had positive effects on participants’ cooking skills confidence, helped manage time, and reduced barriers of cost, waste, and knowledge.

Community-based cooking programme ‘Eat Better Feel Better’ can improve child and family eating behaviours in low socioeconomic groups

“…We aimed to evaluate the impact of a large-scale government funded programme on family practices and child eating behaviours associated with unhealthy diet. The EBFBCP was piloted and evaluated for its design and effectiveness to improve cooking skills and confidence relating to food and to reduce barriers to cooking 14. To scale up and increase reach in deprived areas, we chose to use community-based organisations as a delivery agent.…”

“…The EBFBCP was developed, organised and funded by NHSGGC Public Health. The programme content was previously described 14. In short, the EBFBCP consisted of a 6-week, once per week cookery class with healthy eating education elements and practical activities lasting 2 hours.…”

“…type="uri">http://www.nhsggc.org.uk/about-us/professional-support-sites/community-cooking-network/). The EBFBCP was first tested and evaluated for content and outcomes related to barriers to healthy eating 14. Following the first evaluation, the NHSGGC Public Health commissioned a larger number of cooking programmes; their impact evaluation is presented in this study.…”

“…For the follow-up evaluation participants were interviewed over the phone. The questionnaires were adapted from our previous evaluations14 17 to be suitable for this evaluation. Feedback from the first-phase evaluation of the EBFBCP was to reduce the length of questionnaires and to make it easier to read, thus we used pictorial constructs.…”

Eating habits associated with nutrition-related knowledge among university students enrolled in academic programs related to nutrition and culinary arts in Puerto Rico

“…Additionally, questions from the "NHSGGC Community-based Cooking Skills Program Follow-up Questionnaire" by García et al 20 were also used since they assisted in the identification of barriers within cooking and healthy eating, and allowed for the measurement of elements in food planning, purchasing and food preparation from scratch. The Food Consumption Frequency Questionnaire by Goni et al 21 was also integrated, allowing for the identification of nutritional alterations caused by an inadequate diet, and observation of the possible quantity and quality of the foods consumed during a certain period of time as well as eating habits.…”