Wrieden, Wendy L., Anderson, Annie S., Longbottom, Pat J., Valentine, Karen, Stead, Martine, Caraher, Martin, Lang , Tim, Gray, Bill and Dowler, Elizabeth, 1951-. (2007) The impact of a community-based food skills intervention on cooking confidence food preparation methods and dietary choices – an exploratory trial. Public Health Nutrition, Vol.10 (No.2). pp. 203-211. ISSN 1368-9800

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Abstract

Objective To evaluate the feasibility of undertaking a food skills intervention study in areas of social deprivation aimed at altering cooking confidence, food preparation methods and dietary choices. Design A standardised skills programme was implemented in community-based settings. Pre- (T1) and post-intervention (T2) and 6-month follow-up (T3) measures (7-day diaries and self-administered questionnaires) were undertaken in intervention and comparison groups. Setting Eight urban communities in Scotland. Subjects One hundred and thirteen adults living in areas of social deprivation. Results It was clear that many subjects led fragmented lives and found commitment to intervention classes problematic. Sixty-three subjects completed the final (T3) assessments. The response to each component varied due to inability to attend sessions, illness, study requirements, employment, moving out of the area, change in circumstances, loss of interest and loss of postal questionnaires. At baseline, reported consumption of fruit and vegetables was low (mean frequency 8.1 ± 4.78 times per week). Fruit intake increased significantly (P < 0.05) between T1 and T2 in the intervention group (1.7 ± 2.36 to 2.7 ± 3.28 times per week) only. Between T1 and T3, there was a significant increase (P < 0.05) in intervention subjects who reported confidence in following a recipe (67–90%,). Conclusions This exploratory trial shows that a food skills intervention is likely to have a small but positive effect on food choice and confidence in food preparation. A full-scale randomised controlled trial in this hard-to-reach group would require a range of flexible approaches rather than a fully defined intervention, and presents challenges for trial design.

Item Type:	Journal Article
Subjects:	R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine H Social Sciences > HV Social pathology. Social and public welfare
Divisions:	Faculty of Social Sciences > Sociology
Library of Congress Subject Headings (LCSH):	Nutrition -- Study and teaching -- Scotland, Public health -- Research -- Scotland, Cookery -- Study and teaching -- Scotland, Poor -- Health and hygiene -- Scotland, Home economics -- Study and teaching -- Scotland
Journal or Publication Title:	Public Health Nutrition
Publisher:	Cambridge University Press
ISSN:	1368-9800
Date:	30 January 2007
Volume:	Vol.10
Number:	No.2
Page Range:	pp. 203-211
Identification Number:	10.1017/S1368980007246658
Status:	Peer Reviewed
Access rights to Published version:	Open Access
Funder:	Great Britain. Food Standards Agency (FSA)
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URI:	http://wrap.warwick.ac.uk/id/eprint/684

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