Feasibility pilot study of a Japanese teaching kitchen program

Abstract

BackgroundThis pilot study examined the feasibility of a new lifestyle modification program involving a “Teaching Kitchen” in Japan. Our goal was to explore (1) feasibility of the program; (2) acceptability for class frequency (weekly vs. bi-weekly); and (3) changes in biometrics, dietary intakes, and lifestyle factors.MethodsA total of 24 employees with obesity in a Japanese company were recruited. Participants were randomly divided into two groups (weekly or bi-weekly group), each attending the program consisting of four two-hour classes (lectures on nutrition, exercise, mindfulness, and culinary instructions). Participants were observed for changes in dietary intakes, biometrics, and health related quality of life over the subsequent 3 months. We tested the between-group differences in changes using linear mixed-effect models.ResultsThe program completion rates were 83.3% in total (91.7% for weekly group and 75.0% for bi-weekly group). From baseline to post-intervention, significant decreases were observed in weight (p < 0.001), body mass index (p < 0.001), diastolic blood pressure (p = 0.03), body fat mass (p < 0.001), and dietary intakes in total fat (p = 0.03) and sodium (p = 0.008) among 17 participants who were available for measurements. Improvements in biometrics remained significant 1 month after the intervention (all p ≤ 0.03 in 14 participants). Participants' health related quality of life was significantly improved in bodily pain, general health, vitality, and mental component score (all p ≤ 0.047).ConclusionsThe new Japanese Teaching Kitchen program is feasible with high program completion rates in Japanese office workers with obesity. While this was a small feasibility study, significant multiple improvements in dietary intakes, biometrics, and health related quality of life suggest that this line of inquiry warrants further exploration to address obesity and obesity-related diseases in Japan.

An Intensive Culinary Intervention Programme to Promote Healthy Ageing: The SUKALMENA-InAge Feasibility Pilot Study

“…The beneficial outcomes observed in dietary and cooking behaviours in the CIG were translated into significant changes in body composition parameters compared to the NIG and blood pressure measures. The positive effect of the MedDiet on body composition and blood pressure levels has been previously described in the literature [ 41 , 42 ]; however, the evidence regarding the impact of cooking interventions on health parameters such as body composition or blood pressure is scarce, with some authors reporting no effect [ 36 ] and other authors demonstrating a positive effect [ 43 , 44 ]. It is noteworthy that although this study was conducted in overweight and obese adults, participants were not counselled to cut back on calories or weight.…”