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Recipes for health: a community-based nutrition and culinary intervention
Obesity represents a significant public health issue in the United States, correlating with a higher prevalence of various comorbidities. This study aimed to assess whether nutrition education combined with hands-on cooking classes could enhance eating habits and culinary skills, ultimately aiding in chronic disease management. A convenience sample of 21 participants from primary health clinics in Miami-Dade, Broward, and Palm Beach counties participated in eight weekly virtual lessons that combined culinary instruction and nutrition education. Participants completed a validated questionnaire assessing nutrition knowledge, dietary behavior, fruit and vegetable intake, and cooking skills at baseline and post-intervention. Weight was self-reported, and data were analyzed using IBM SPSS Statistics (Version 27.0). Attendance over the eight weeks ranged from 61% to 95%, and 19 participants completed the post-intervention questionnaire. Results indicated a statistically significant mean weight loss of 3.74 ± 5.26 lbs (p = 0.006) and a mean BMI reduction of -0.66 ± 0.86 (p = 0.004) post-intervention. Additionally, participants reported enhanced confidence in their dietary choices and culinary skills. The findings suggest that a structured, healthy-cooking intervention can significantly improve nutrition knowledge, bolster confidence in healthy eating, enhance food preparation skills, and positively impact weight and BMI among participants. [NPID: Nutrition education, eating habits, culinary skills, obesity]
Year: 2022
