Hutchinson, J, Watt, JF, Strachan, EK et al. (1 more author) (2016) Evaluation of the effectiveness of the Ministry of Food cooking programme on self-reported food consumption and confidence with cooking. Public Health Nutrition, 19 (18). pp. 3417-3427. ISSN 1368-9800
Abstract
Objective: To evaluate the effectiveness of the Ministry of Food (MoF) cooking programme on self-reported food consumption and confidence with cooking. Design: A quantitative and qualitative evaluation of the MoF 8-week cooking course, using a pre-test/post-test study. Pre, post and 6-month follow-up quantitative outcomes were measured using self-administered questionnaires to record number of portions of fruit and vegetables (F&V) consumed per day, number of snacks consumed per day and participants’ cooking confidence levels (highest score of 5). Qualitative evaluations were undertaken using structured telephone interviews. Setting: MoF centre in Leeds Kirkgate Market, UK. Subjects: Adults (n 795, 43 % male) on MoF courses from 2010 to 2014, 462 of whom completed questionnaires at all three time points. Results: Six months after the course, self-reported F&V intake increased significantly by 1·5 (95 % CI 1·3, 1·6, P<0·001) portions per day to 4·1 (95 % CI 4·0, 4·3). The number of snacks reported decreased significantly over the same period by −0·9 (CI−1·0, −0·8, P<0·001) snacks per day. Cooking confidence increased over the same period by 1·7 (95 % CI 1·6, 1·9, P<0·001) to 4·4 (CI 4·4, 4·5). Age and disability, but not deprivation or ethnicity, were associated with changes in self-reported F&V intake and cooking confidence scores at 6 months; and gender with the latter outcome. Qualitative results supported quantitative findings and revealed specific beneficial gains in cooking skills/preparation, nutritional awareness, food purchasing and other social benefits. Conclusions: MoF community-based cooking interventions can have significant positive effects on dietary behaviour, food choice and cooking confidence
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | © The Authors 2016. This is an author produced version of a paper published in Public health nutrition. Uploaded in accordance with the publisher's self-archiving policy. |
Keywords: | Cooking confidence; Fruit and vegetables; Healthy eating |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) |
Funding Information: | Funder Grant number Leeds Primary Care Trusts Research N/A |
Depositing User: | Symplectic Publications |
Date Deposited: | 25 Jul 2016 10:53 |
Last Modified: | 12 Apr 2017 20:56 |
Published Version: | https://doi.org/10.1017/S1368980016001476 |
Status: | Published |
Publisher: | Cambridge University Press |
Identification Number: | 10.1017/S1368980016001476 |
Related URLs: | |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:102844 |