Evaluation of a cooking skills programme in parents of young children: a longitudinal study (original) (raw)
Garcia, Ada L 
ORCID: https://orcid.org/0000-0002-3526-2380, Vargas, Elisa, Lam, Po S, Shennan, David B, Smith, Fiona and Parrett, Alison ORCID: https://orcid.org/0000-0001-6037-5398(2014) Evaluation of a cooking skills programme in parents of young children: a longitudinal study.Public Health Nutrition, 17(5), pp. 1013-1021. (doi: 10.1017/S1368980013000165)
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Publisher's URL: http://dx.doi.org/10.1017/S1368980013000165
Abstract
OBJECTIVE: To evaluate longitudinally the effectiveness of a cooking programme on self-reported confidence about cooking skills and food consumption patterns in parents of young children.
DESIGN: An evaluation of cooking programmes delivered by National Health Service (NHS) community food workers using a single group pre-test/post-test repeated measures design. A shortened version of a validated questionnaire at baseline, post intervention and 1-year follow-up determined confidence in cooking using basic ingredients, following a simple recipe, tasting new foods, preparing and cooking new foods on consumption of ready meals, vegetables and fruit. SETTING: Deprived communities in Ayrshire and Arran, Scotland. SUBJECTS: Parents of nursery age children, 97 % were female and <45 years old. RESULTS: One hundred and two participants had completed baseline and post-intervention questionnaires. Forty-four participants contacted by telephone completed a follow-up questionnaire. In participants who completed all questionnaires (n 44), median confidence in four aspects of cooking increased significantly from baseline to post intervention (P < 0·001) but was retained at 1-year follow-up only for following a simple recipe and preparing and cooking new foods. Improved food consumption patterns were reported from baseline to post intervention (ready-meal consumption reduced from 2-4 times/week to 1 time/week, P < 0·001; vegetable consumption increased from 5-6 times/week to 1 time/d, P < 0·001; fruit consumption increased from 5-6 times/week to 1 time/d, P < 0·001) and remained at 1-year follow-up. CONCLUSIONS: The cooking programmes appeared to improve cooking confidence and food consumption patterns in the target group and some of these changes were retained after 1 year.| Item Type: | Articles |
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| Status: | Published |
| Refereed: | Yes |
| Glasgow Author(s) Enlighten ID: | Lamb, Mrs Portia and Garcia, Dr Ada and Parrett, Dr Alison |
| Authors: | Garcia, A. L., Vargas, E., Lam, P. S., Shennan, D. B., Smith, F., and Parrett, A. |
| College/School: | College of Medical Veterinary and Life Sciences > School of Medicine, Dentistry & Nursing |
| Journal Name: | Public Health Nutrition |
| Publisher: | Cambridge University Press |
| ISSN: | 1368-9800 |
| ISSN (Online): | 1475-2719 |
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Deposit and Record Details
| ID Code: | 84854 |
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| Depositing User: | Mrs Louise Annan-Moat |
| Datestamp: | 26 Aug 2013 13:58 |
| Last Modified: | 01 May 2025 23:41 |
| Date of first online publication: | May 2014 |