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    Bostic, Stephanie M. Bisogni, Carole A. and Sobal, Jeffery 2016. Older adults’ household cooking: card sort analyses. British Food Journal, Vol. 118, Issue. 2, p. 480.


    Timperio, Anna and Fulkerson, Jayne A 2014. Food-related parenting: issues and challenges. Public Health Nutrition, Vol. 17, Issue. 05, p. 957.


    Herbert, Jessica Flego, Anna Gibbs, Lisa Waters, Elizabeth Swinburn, Boyd Reynolds, John and Moodie, Marj 2014. Wider impacts of a 10-week community cooking skills program - Jamie’s Ministry of Food, Australia. BMC Public Health, Vol. 14, Issue. 1,


    Hutchinson, Jayne Watt, Jennifer F Strachan, Emma K and Cade, Janet E 2016. Evaluation of the effectiveness of the Ministry of Food cooking programme on self-reported food consumption and confidence with cooking. Public Health Nutrition, p. 1.


    Vio, Fernando Fretes, Gabriela Montenegro, Edith González, Carmen Gloria and Salinas, Judith 2015. Prevention of Children Obesity: A Nutrition Education Intervention Model on Dietary Habits in Basic Schools in Chile. Food and Nutrition Sciences, Vol. 06, Issue. 13, p. 1221.


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Evaluation of a cooking skills programme in parents of young children – a longitudinal study

  • Ada L Garcia (a1), Elisa Vargas (a1), Po S Lam (a1), David B Shennan (a2), Fiona Smith (a3) and Alison Parrett (a1)
  • DOI: http://dx.doi.org/10.1017/S1368980013000165
  • Published online: 19 November 2013
Abstract
AbstractObjective

To evaluate longitudinally the effectiveness of a cooking programme on self-reported confidence about cooking skills and food consumption patterns in parents of young children.

Design

An evaluation of cooking programmes delivered by National Health Service (NHS) community food workers using a single group pre-test/post-test repeated measures design. A shortened version of a validated questionnaire at baseline, post intervention and 1-year follow-up determined confidence in cooking using basic ingredients, following a simple recipe, tasting new foods, preparing and cooking new foods on consumption of ready meals, vegetables and fruit.

Setting

Deprived communities in Ayrshire and Arran, Scotland.

Subjects

Parents of nursery age children, 97 % were female and <45 years old.

Results

One hundred and two participants had completed baseline and post-intervention questionnaires. Forty-four participants contacted by telephone completed a follow-up questionnaire. In participants who completed all questionnaires (n 44), median confidence in four aspects of cooking increased significantly from baseline to post intervention (P < 0·001) but was retained at 1-year follow-up only for following a simple recipe and preparing and cooking new foods. Improved food consumption patterns were reported from baseline to post intervention (ready-meal consumption reduced from 2-4 times/week to 1 time/week, P < 0·001; vegetable consumption increased from 5–6 times/week to 1 time/d, P < 0·001; fruit consumption increased from 5–6 times/week to 1 time/d, P < 0·001) and remained at 1-year follow-up.

Conclusions

The cooking programmes appeared to improve cooking confidence and food consumption patterns in the target group and some of these changes were retained after 1 year.

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Corresponding author
*Corresponding author: Email Ada.Garcia@glasgow.ac.uk
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