How a 7-Week Food Literacy Cooking Program Affects Cooking Confidence and Mental Health: Findings of a Quasi-Experimental Controlled Intervention Trial

Obesity and mental health disorders are rising simultaneously with shifting dietary behavior away from home cooking, toward typically nutrition-poor and energy-dense convenience meals. Food literacy strongly influences nutrition choices. Community-based cooking interventions target barriers to healt...
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Autor*in:	Joanna Rees [verfasserIn] Shih Ching Fu [verfasserIn] Johnny Lo [verfasserIn] Ros Sambell [verfasserIn] Joshua R. Lewis [verfasserIn] Claus T. Christophersen [verfasserIn] Matthew F. Byrne [verfasserIn] Robert U. Newton [verfasserIn] Siobhan Boyle [verfasserIn] Amanda Devine [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2022

Schlagwörter:	7-week cooking program food literacy learning self-esteem (SE) mental health related quality of life cooking confidence dietary intake and consumption pattern

Übergeordnetes Werk:	In: Frontiers in Nutrition - Frontiers Media S.A., 2014, 9(2022)
Übergeordnetes Werk:	volume:9 ; year:2022

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.3389/fnut.2022.802940

Katalog-ID:	DOAJ046793615

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allfields	10.3389/fnut.2022.802940 doi (DE-627)DOAJ046793615 (DE-599)DOAJ258f9fbda47f47678d1736c8c7e23cdd DE-627 ger DE-627 rakwb eng TX341-641 Joanna Rees verfasserin aut How a 7-Week Food Literacy Cooking Program Affects Cooking Confidence and Mental Health: Findings of a Quasi-Experimental Controlled Intervention Trial 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Obesity and mental health disorders are rising simultaneously with shifting dietary behavior away from home cooking, toward typically nutrition-poor and energy-dense convenience meals. Food literacy strongly influences nutrition choices. Community-based cooking interventions target barriers to healthy eating and facilitate development of food literacy skills, thereby potentially increasing preparation of home-cooked meals and positively influencing health. This study of 657 healthy Australian adults explored the efficacy of a 7-week cooking program in improving cooking confidence, whether this transferred to behavior surrounding food, and/or affected mental health. Significant post-program improvements in cooking confidence and satisfaction (all p < 0.001, ηp2 1.12 large), ability to change eating habits (p < 0.001) and overcome lifestyle barriers (p = 0.005) were observed for the intervention group but not control. Participation also improved mental and general health (all p < 0.05, ηp2 0.02 small). No changes were observed for acquisition and consumption of food, or nutrition knowledge in either group. This 7-week cooking program built cooking confidence and improved general and mental health but did not change dietary behavior. To further improve nutrition related behaviors associated with better mental health, more effort is needed to recruit those with below-average nutrition knowledge and interest in cooking. 7-week cooking program food literacy learning self-esteem (SE) mental health related quality of life cooking confidence dietary intake and consumption pattern Nutrition. Foods and food supply Joanna Rees verfasserin aut Shih Ching Fu verfasserin aut Shih Ching Fu verfasserin aut Shih Ching Fu verfasserin aut Johnny Lo verfasserin aut Ros Sambell verfasserin aut Ros Sambell verfasserin aut Joshua R. Lewis verfasserin aut Joshua R. Lewis verfasserin aut Joshua R. Lewis verfasserin aut Joshua R. Lewis verfasserin aut Claus T. Christophersen verfasserin aut Claus T. Christophersen verfasserin aut Claus T. Christophersen verfasserin aut Matthew F. Byrne verfasserin aut Robert U. Newton verfasserin aut Robert U. Newton verfasserin aut Siobhan Boyle verfasserin aut Amanda Devine verfasserin aut Amanda Devine verfasserin aut In Frontiers in Nutrition Frontiers Media S.A., 2014 9(2022) (DE-627)790231158 (DE-600)2776676-7 2296861X nnns volume:9 year:2022 https://doi.org/10.3389/fnut.2022.802940 kostenfrei https://doaj.org/article/258f9fbda47f47678d1736c8c7e23cdd kostenfrei https://www.frontiersin.org/articles/10.3389/fnut.2022.802940/full kostenfrei https://doaj.org/toc/2296-861X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2003 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 9 2022
spelling	10.3389/fnut.2022.802940 doi (DE-627)DOAJ046793615 (DE-599)DOAJ258f9fbda47f47678d1736c8c7e23cdd DE-627 ger DE-627 rakwb eng TX341-641 Joanna Rees verfasserin aut How a 7-Week Food Literacy Cooking Program Affects Cooking Confidence and Mental Health: Findings of a Quasi-Experimental Controlled Intervention Trial 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Obesity and mental health disorders are rising simultaneously with shifting dietary behavior away from home cooking, toward typically nutrition-poor and energy-dense convenience meals. Food literacy strongly influences nutrition choices. Community-based cooking interventions target barriers to healthy eating and facilitate development of food literacy skills, thereby potentially increasing preparation of home-cooked meals and positively influencing health. This study of 657 healthy Australian adults explored the efficacy of a 7-week cooking program in improving cooking confidence, whether this transferred to behavior surrounding food, and/or affected mental health. Significant post-program improvements in cooking confidence and satisfaction (all p < 0.001, ηp2 1.12 large), ability to change eating habits (p < 0.001) and overcome lifestyle barriers (p = 0.005) were observed for the intervention group but not control. Participation also improved mental and general health (all p < 0.05, ηp2 0.02 small). No changes were observed for acquisition and consumption of food, or nutrition knowledge in either group. This 7-week cooking program built cooking confidence and improved general and mental health but did not change dietary behavior. To further improve nutrition related behaviors associated with better mental health, more effort is needed to recruit those with below-average nutrition knowledge and interest in cooking. 7-week cooking program food literacy learning self-esteem (SE) mental health related quality of life cooking confidence dietary intake and consumption pattern Nutrition. Foods and food supply Joanna Rees verfasserin aut Shih Ching Fu verfasserin aut Shih Ching Fu verfasserin aut Shih Ching Fu verfasserin aut Johnny Lo verfasserin aut Ros Sambell verfasserin aut Ros Sambell verfasserin aut Joshua R. Lewis verfasserin aut Joshua R. Lewis verfasserin aut Joshua R. Lewis verfasserin aut Joshua R. Lewis verfasserin aut Claus T. Christophersen verfasserin aut Claus T. Christophersen verfasserin aut Claus T. Christophersen verfasserin aut Matthew F. Byrne verfasserin aut Robert U. Newton verfasserin aut Robert U. Newton verfasserin aut Siobhan Boyle verfasserin aut Amanda Devine verfasserin aut Amanda Devine verfasserin aut In Frontiers in Nutrition Frontiers Media S.A., 2014 9(2022) (DE-627)790231158 (DE-600)2776676-7 2296861X nnns volume:9 year:2022 https://doi.org/10.3389/fnut.2022.802940 kostenfrei https://doaj.org/article/258f9fbda47f47678d1736c8c7e23cdd kostenfrei https://www.frontiersin.org/articles/10.3389/fnut.2022.802940/full kostenfrei https://doaj.org/toc/2296-861X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2003 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 9 2022
allfields_unstemmed	10.3389/fnut.2022.802940 doi (DE-627)DOAJ046793615 (DE-599)DOAJ258f9fbda47f47678d1736c8c7e23cdd DE-627 ger DE-627 rakwb eng TX341-641 Joanna Rees verfasserin aut How a 7-Week Food Literacy Cooking Program Affects Cooking Confidence and Mental Health: Findings of a Quasi-Experimental Controlled Intervention Trial 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Obesity and mental health disorders are rising simultaneously with shifting dietary behavior away from home cooking, toward typically nutrition-poor and energy-dense convenience meals. Food literacy strongly influences nutrition choices. Community-based cooking interventions target barriers to healthy eating and facilitate development of food literacy skills, thereby potentially increasing preparation of home-cooked meals and positively influencing health. This study of 657 healthy Australian adults explored the efficacy of a 7-week cooking program in improving cooking confidence, whether this transferred to behavior surrounding food, and/or affected mental health. Significant post-program improvements in cooking confidence and satisfaction (all p < 0.001, ηp2 1.12 large), ability to change eating habits (p < 0.001) and overcome lifestyle barriers (p = 0.005) were observed for the intervention group but not control. Participation also improved mental and general health (all p < 0.05, ηp2 0.02 small). No changes were observed for acquisition and consumption of food, or nutrition knowledge in either group. This 7-week cooking program built cooking confidence and improved general and mental health but did not change dietary behavior. To further improve nutrition related behaviors associated with better mental health, more effort is needed to recruit those with below-average nutrition knowledge and interest in cooking. 7-week cooking program food literacy learning self-esteem (SE) mental health related quality of life cooking confidence dietary intake and consumption pattern Nutrition. Foods and food supply Joanna Rees verfasserin aut Shih Ching Fu verfasserin aut Shih Ching Fu verfasserin aut Shih Ching Fu verfasserin aut Johnny Lo verfasserin aut Ros Sambell verfasserin aut Ros Sambell verfasserin aut Joshua R. Lewis verfasserin aut Joshua R. Lewis verfasserin aut Joshua R. Lewis verfasserin aut Joshua R. Lewis verfasserin aut Claus T. Christophersen verfasserin aut Claus T. Christophersen verfasserin aut Claus T. Christophersen verfasserin aut Matthew F. Byrne verfasserin aut Robert U. Newton verfasserin aut Robert U. Newton verfasserin aut Siobhan Boyle verfasserin aut Amanda Devine verfasserin aut Amanda Devine verfasserin aut In Frontiers in Nutrition Frontiers Media S.A., 2014 9(2022) (DE-627)790231158 (DE-600)2776676-7 2296861X nnns volume:9 year:2022 https://doi.org/10.3389/fnut.2022.802940 kostenfrei https://doaj.org/article/258f9fbda47f47678d1736c8c7e23cdd kostenfrei https://www.frontiersin.org/articles/10.3389/fnut.2022.802940/full kostenfrei https://doaj.org/toc/2296-861X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2003 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 9 2022
allfieldsGer	10.3389/fnut.2022.802940 doi (DE-627)DOAJ046793615 (DE-599)DOAJ258f9fbda47f47678d1736c8c7e23cdd DE-627 ger DE-627 rakwb eng TX341-641 Joanna Rees verfasserin aut How a 7-Week Food Literacy Cooking Program Affects Cooking Confidence and Mental Health: Findings of a Quasi-Experimental Controlled Intervention Trial 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Obesity and mental health disorders are rising simultaneously with shifting dietary behavior away from home cooking, toward typically nutrition-poor and energy-dense convenience meals. Food literacy strongly influences nutrition choices. Community-based cooking interventions target barriers to healthy eating and facilitate development of food literacy skills, thereby potentially increasing preparation of home-cooked meals and positively influencing health. This study of 657 healthy Australian adults explored the efficacy of a 7-week cooking program in improving cooking confidence, whether this transferred to behavior surrounding food, and/or affected mental health. Significant post-program improvements in cooking confidence and satisfaction (all p < 0.001, ηp2 1.12 large), ability to change eating habits (p < 0.001) and overcome lifestyle barriers (p = 0.005) were observed for the intervention group but not control. Participation also improved mental and general health (all p < 0.05, ηp2 0.02 small). No changes were observed for acquisition and consumption of food, or nutrition knowledge in either group. This 7-week cooking program built cooking confidence and improved general and mental health but did not change dietary behavior. To further improve nutrition related behaviors associated with better mental health, more effort is needed to recruit those with below-average nutrition knowledge and interest in cooking. 7-week cooking program food literacy learning self-esteem (SE) mental health related quality of life cooking confidence dietary intake and consumption pattern Nutrition. Foods and food supply Joanna Rees verfasserin aut Shih Ching Fu verfasserin aut Shih Ching Fu verfasserin aut Shih Ching Fu verfasserin aut Johnny Lo verfasserin aut Ros Sambell verfasserin aut Ros Sambell verfasserin aut Joshua R. Lewis verfasserin aut Joshua R. Lewis verfasserin aut Joshua R. Lewis verfasserin aut Joshua R. Lewis verfasserin aut Claus T. Christophersen verfasserin aut Claus T. Christophersen verfasserin aut Claus T. Christophersen verfasserin aut Matthew F. Byrne verfasserin aut Robert U. Newton verfasserin aut Robert U. Newton verfasserin aut Siobhan Boyle verfasserin aut Amanda Devine verfasserin aut Amanda Devine verfasserin aut In Frontiers in Nutrition Frontiers Media S.A., 2014 9(2022) (DE-627)790231158 (DE-600)2776676-7 2296861X nnns volume:9 year:2022 https://doi.org/10.3389/fnut.2022.802940 kostenfrei https://doaj.org/article/258f9fbda47f47678d1736c8c7e23cdd kostenfrei https://www.frontiersin.org/articles/10.3389/fnut.2022.802940/full kostenfrei https://doaj.org/toc/2296-861X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2003 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 9 2022
allfieldsSound	10.3389/fnut.2022.802940 doi (DE-627)DOAJ046793615 (DE-599)DOAJ258f9fbda47f47678d1736c8c7e23cdd DE-627 ger DE-627 rakwb eng TX341-641 Joanna Rees verfasserin aut How a 7-Week Food Literacy Cooking Program Affects Cooking Confidence and Mental Health: Findings of a Quasi-Experimental Controlled Intervention Trial 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Obesity and mental health disorders are rising simultaneously with shifting dietary behavior away from home cooking, toward typically nutrition-poor and energy-dense convenience meals. Food literacy strongly influences nutrition choices. Community-based cooking interventions target barriers to healthy eating and facilitate development of food literacy skills, thereby potentially increasing preparation of home-cooked meals and positively influencing health. This study of 657 healthy Australian adults explored the efficacy of a 7-week cooking program in improving cooking confidence, whether this transferred to behavior surrounding food, and/or affected mental health. Significant post-program improvements in cooking confidence and satisfaction (all p < 0.001, ηp2 1.12 large), ability to change eating habits (p < 0.001) and overcome lifestyle barriers (p = 0.005) were observed for the intervention group but not control. Participation also improved mental and general health (all p < 0.05, ηp2 0.02 small). No changes were observed for acquisition and consumption of food, or nutrition knowledge in either group. This 7-week cooking program built cooking confidence and improved general and mental health but did not change dietary behavior. To further improve nutrition related behaviors associated with better mental health, more effort is needed to recruit those with below-average nutrition knowledge and interest in cooking. 7-week cooking program food literacy learning self-esteem (SE) mental health related quality of life cooking confidence dietary intake and consumption pattern Nutrition. Foods and food supply Joanna Rees verfasserin aut Shih Ching Fu verfasserin aut Shih Ching Fu verfasserin aut Shih Ching Fu verfasserin aut Johnny Lo verfasserin aut Ros Sambell verfasserin aut Ros Sambell verfasserin aut Joshua R. Lewis verfasserin aut Joshua R. Lewis verfasserin aut Joshua R. Lewis verfasserin aut Joshua R. Lewis verfasserin aut Claus T. Christophersen verfasserin aut Claus T. Christophersen verfasserin aut Claus T. Christophersen verfasserin aut Matthew F. Byrne verfasserin aut Robert U. Newton verfasserin aut Robert U. Newton verfasserin aut Siobhan Boyle verfasserin aut Amanda Devine verfasserin aut Amanda Devine verfasserin aut In Frontiers in Nutrition Frontiers Media S.A., 2014 9(2022) (DE-627)790231158 (DE-600)2776676-7 2296861X nnns volume:9 year:2022 https://doi.org/10.3389/fnut.2022.802940 kostenfrei https://doaj.org/article/258f9fbda47f47678d1736c8c7e23cdd kostenfrei https://www.frontiersin.org/articles/10.3389/fnut.2022.802940/full kostenfrei https://doaj.org/toc/2296-861X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2003 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 9 2022
language	English
source	In Frontiers in Nutrition 9(2022) volume:9 year:2022
sourceStr	In Frontiers in Nutrition 9(2022) volume:9 year:2022
format_phy_str_mv	Article
institution	findex.gbv.de
topic_facet	7-week cooking program food literacy learning self-esteem (SE) mental health related quality of life cooking confidence dietary intake and consumption pattern Nutrition. Foods and food supply
isfreeaccess_bool	true
container_title	Frontiers in Nutrition
authorswithroles_txt_mv	Joanna Rees @@aut@@ Shih Ching Fu @@aut@@ Johnny Lo @@aut@@ Ros Sambell @@aut@@ Joshua R. Lewis @@aut@@ Claus T. Christophersen @@aut@@ Matthew F. Byrne @@aut@@ Robert U. Newton @@aut@@ Siobhan Boyle @@aut@@ Amanda Devine @@aut@@
publishDateDaySort_date	2022-01-01T00:00:00Z
hierarchy_top_id	790231158
id	DOAJ046793615
language_de	englisch
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callnumber-first	T - Technology
author	Joanna Rees
spellingShingle	Joanna Rees misc TX341-641 misc 7-week cooking program misc food literacy learning misc self-esteem (SE) misc mental health related quality of life misc cooking confidence misc dietary intake and consumption pattern misc Nutrition. Foods and food supply How a 7-Week Food Literacy Cooking Program Affects Cooking Confidence and Mental Health: Findings of a Quasi-Experimental Controlled Intervention Trial
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topic_title	TX341-641 How a 7-Week Food Literacy Cooking Program Affects Cooking Confidence and Mental Health: Findings of a Quasi-Experimental Controlled Intervention Trial 7-week cooking program food literacy learning self-esteem (SE) mental health related quality of life cooking confidence dietary intake and consumption pattern
topic	misc TX341-641 misc 7-week cooking program misc food literacy learning misc self-esteem (SE) misc mental health related quality of life misc cooking confidence misc dietary intake and consumption pattern misc Nutrition. Foods and food supply
topic_unstemmed	misc TX341-641 misc 7-week cooking program misc food literacy learning misc self-esteem (SE) misc mental health related quality of life misc cooking confidence misc dietary intake and consumption pattern misc Nutrition. Foods and food supply
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title	How a 7-Week Food Literacy Cooking Program Affects Cooking Confidence and Mental Health: Findings of a Quasi-Experimental Controlled Intervention Trial
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title_full	How a 7-Week Food Literacy Cooking Program Affects Cooking Confidence and Mental Health: Findings of a Quasi-Experimental Controlled Intervention Trial
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author_browse	Joanna Rees Shih Ching Fu Johnny Lo Ros Sambell Joshua R. Lewis Claus T. Christophersen Matthew F. Byrne Robert U. Newton Siobhan Boyle Amanda Devine
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title_sort	how a 7-week food literacy cooking program affects cooking confidence and mental health: findings of a quasi-experimental controlled intervention trial
callnumber	TX341-641
title_auth	How a 7-Week Food Literacy Cooking Program Affects Cooking Confidence and Mental Health: Findings of a Quasi-Experimental Controlled Intervention Trial
abstract	Obesity and mental health disorders are rising simultaneously with shifting dietary behavior away from home cooking, toward typically nutrition-poor and energy-dense convenience meals. Food literacy strongly influences nutrition choices. Community-based cooking interventions target barriers to healthy eating and facilitate development of food literacy skills, thereby potentially increasing preparation of home-cooked meals and positively influencing health. This study of 657 healthy Australian adults explored the efficacy of a 7-week cooking program in improving cooking confidence, whether this transferred to behavior surrounding food, and/or affected mental health. Significant post-program improvements in cooking confidence and satisfaction (all p < 0.001, ηp2 1.12 large), ability to change eating habits (p < 0.001) and overcome lifestyle barriers (p = 0.005) were observed for the intervention group but not control. Participation also improved mental and general health (all p < 0.05, ηp2 0.02 small). No changes were observed for acquisition and consumption of food, or nutrition knowledge in either group. This 7-week cooking program built cooking confidence and improved general and mental health but did not change dietary behavior. To further improve nutrition related behaviors associated with better mental health, more effort is needed to recruit those with below-average nutrition knowledge and interest in cooking.
abstractGer	Obesity and mental health disorders are rising simultaneously with shifting dietary behavior away from home cooking, toward typically nutrition-poor and energy-dense convenience meals. Food literacy strongly influences nutrition choices. Community-based cooking interventions target barriers to healthy eating and facilitate development of food literacy skills, thereby potentially increasing preparation of home-cooked meals and positively influencing health. This study of 657 healthy Australian adults explored the efficacy of a 7-week cooking program in improving cooking confidence, whether this transferred to behavior surrounding food, and/or affected mental health. Significant post-program improvements in cooking confidence and satisfaction (all p < 0.001, ηp2 1.12 large), ability to change eating habits (p < 0.001) and overcome lifestyle barriers (p = 0.005) were observed for the intervention group but not control. Participation also improved mental and general health (all p < 0.05, ηp2 0.02 small). No changes were observed for acquisition and consumption of food, or nutrition knowledge in either group. This 7-week cooking program built cooking confidence and improved general and mental health but did not change dietary behavior. To further improve nutrition related behaviors associated with better mental health, more effort is needed to recruit those with below-average nutrition knowledge and interest in cooking.
abstract_unstemmed	Obesity and mental health disorders are rising simultaneously with shifting dietary behavior away from home cooking, toward typically nutrition-poor and energy-dense convenience meals. Food literacy strongly influences nutrition choices. Community-based cooking interventions target barriers to healthy eating and facilitate development of food literacy skills, thereby potentially increasing preparation of home-cooked meals and positively influencing health. This study of 657 healthy Australian adults explored the efficacy of a 7-week cooking program in improving cooking confidence, whether this transferred to behavior surrounding food, and/or affected mental health. Significant post-program improvements in cooking confidence and satisfaction (all p < 0.001, ηp2 1.12 large), ability to change eating habits (p < 0.001) and overcome lifestyle barriers (p = 0.005) were observed for the intervention group but not control. Participation also improved mental and general health (all p < 0.05, ηp2 0.02 small). No changes were observed for acquisition and consumption of food, or nutrition knowledge in either group. This 7-week cooking program built cooking confidence and improved general and mental health but did not change dietary behavior. To further improve nutrition related behaviors associated with better mental health, more effort is needed to recruit those with below-average nutrition knowledge and interest in cooking.
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title_short	How a 7-Week Food Literacy Cooking Program Affects Cooking Confidence and Mental Health: Findings of a Quasi-Experimental Controlled Intervention Trial
url	https://doi.org/10.3389/fnut.2022.802940 https://doaj.org/article/258f9fbda47f47678d1736c8c7e23cdd https://www.frontiersin.org/articles/10.3389/fnut.2022.802940/full https://doaj.org/toc/2296-861X
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up_date	2024-07-03T22:34:45.110Z
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