Hands-on-Healthy Cooking: An Employee Wellness Program Combining Culinary Training with Nutrition Education

Lt, Sarracino Acosta; Kooi, K.; Hunnicutt, M.

doi:10.1016/j.jand.2013.06.138

Cited by 1 publication

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“…Some key components that influence food behaviours include attitudes and beliefs about the behaviour, cooking, and shopping skills, being confident enough to do it, social and external influences, peer pressure, and other motivators (Worsley, 2002). Learning how to choose healthier foods and learning how to prepare simple, quick and healthy meals can help overcome challenges and barriers to behavioural changes (Acosta et al, 2013;Rourke et al, 2011). A study found that cooking skills was correlated negatively with weekly consumption of unhealthy food and is important to help people make healthier food choices (Hartmann et al, 2013).…”

Section: Discussionmentioning

confidence: 99%

Effectiveness of nutrition education accompanied by cooking demonstration

Goh¹,

Wong²,

Ang

et al. 2017

BFJ

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Purpose The purpose of this paper is to evaluate the impact of delivering healthy eating messages through an interactive health corner (HC) on improving healthy dietary habits in participants. Design/methodology/approach Self-administered questionnaires were administered to participants after the education session. In total, 5,292 valid questionnaires were obtained, yielding a response rate of 93.3 per cent. In the last three months of the pilot study, a random sample of 305 from 1,493 participants was chosen and followed up six months later. Bivariate analysis was used to study the association of knowledge gained and attitude. Behavioural change was measured in terms of whether participants had reported an increase in their consumption of healthier food. Findings Majority (>98 per cent) of participants reported that the HC corner was useful, and had helped increase their awareness and knowledge of creating healthier meals and making healthier food choices. 95.7 per cent were willing to make changes after visiting the HC. At six months follow-up, 84 per cent of the participants reported positive changes in their dietary habits. Those who made positive changes were younger (mean age: 58.0 years) compared with those who did not (mean age 61.0 years, p=0.035). Research limitations/implications Incorporating cooking demonstrations as part of nutrition education is effective in inculcating healthy eating practices and changing self-reported eating habits in the short term. Further research is needed to verify actual change in eating habits and to determine if this change is sustainable in the long run. Originality/value Currently, no similar initiative has been implemented and studied to evaluate the effectiveness of this mode of health promotion in a primary care setting. This study will help the authors to evaluate if the intervention was effective in changing attitudes and behaviours after an education session at the HC.

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