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The impact of a community-based food skills intervention on cooking confidence food preparation methods and dietary choices – an exploratory trial

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Wrieden, Wendy L., Anderson, Annie S., Longbottom, Pat J., Valentine, Karen, Stead, Martine, Caraher, Martin, Lang , Tim, Gray, Bill and Dowler, Elizabeth. (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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Official URL: http://dx.doi.org/10.1017/S1368980007246658

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

Official Date:

30 January 2007

Dates:

Date	Event
30 January 2007	Published

Volume:

Vol.10

Number:

No.2

Page Range:

pp. 203-211

Identifier:

10.1017/S1368980007246658

Status:

Peer Reviewed

Access rights to Published version:

Open Access

Funder:

Great Britain. Food Standards Agency (FSA)

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