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Impacts of a Vegetable Cooking Skills Program Among Low-Income Parents and Children.

Abstract：

OBJECTIVE:To evaluate the impact of a vegetable-focused cooking skills and nutrition program on parent and child psychosocial measures, vegetable liking, variety, and home availability. DESIGN:Baseline and postcourse surveys collected 1-week after the course. SETTING:Low-income communities in Minneapolis-St Paul. PARTICIPANTS:Parent-child dyads (n = 89; one third each Hispanic, African American, and white) with complete pre-post course data; flyer and e-mail recruitment. INTERVENTION(S):Six 2-hour-weekly sessions including demonstration, food preparation, nutrition education lessons, and a meal. MAIN OUTCOME MEASURES:Parental cooking confidence and barriers, food preparation/resource management, child self-efficacy and cooking attitudes, vegetable liking, vegetable variety, and vegetable home availability. ANALYSIS:Pre-post changes analyzed with paired t test or Wilcoxon signed-rank tests. Results were significant at P < .05. RESULTS:Increased parental cooking confidence (4.0 to 4.4/5.0), healthy food preparation (3.6 to 3.9/5.0), child self-efficacy (14.8 to 12.4; lower score = greater self-efficacy), vegetable variety (30 to 32/37 for parent, 22 to 24/37 for child), and home vegetable availability (16 to 18/35) (all P < .05). CONCLUSIONS AND IMPLICATIONS:A short-term evaluation of a vegetable-focused cooking and nutrition program for parents and children showed improvements in psychosocial factors, variety, and home availability.

journal_name

J Nutr Educ Behav

journal_title

Journal of nutrition education and behavior

authors

Overcash F,Ritter A,Mann T,Mykerezi E,Redden J,Rendahl A,Vickers Z,Reicks M

doi

10.1016/j.jneb.2017.10.016

subject

Has Abstract

pub_date

2018-09-01 00:00:00

pages

795-802

issue

8

eissn

1499-4046

issn

1878-2620

pii

S1499-4046(17)30974-0

journal_volume

50

pub_type

杂志文章

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