The impact of a community-based food skills intervention on cooking confidence food preparation methods and dietary choices – an exploratory trial
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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Official URL: http://dx.doi.org/10.1017/S1368980007246658
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|
|Official Date:||30 January 2007|
|Page Range:||pp. 203-211|
|Access rights to Published version:||Open Access|
|Funder:||Great Britain. Food Standards Agency (FSA)|
1 Department of Health. Nutritional Aspects of Cardiovascular Disease. Report on Health and Social Subjects No 46. London: HMSO, 1994.
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