The development, implementation and evaluation of an experiential culinary and nutrition education programme

Abstract

Local research on the impact of cooking courses as vehicles for culinary and nutrition education interventions is very limited. This multiple stage research study sought to address this lacuna by, firstly, conducting an updating review of studies on adult cooking interventions, hitherto left out of systematic reviews, to add to the evidence base for the impact of cooking interventions as well as to further identify strengths and weaknesses in course design and features. Secondly, this study aimed to develop and implement a targeted culinary and nutrition educational intervention and evaluate its short-term impact, in terms of several behaviour change indicators, on a group of ex-service users of an obesity treatment programme. This mixed method, randomised controlled intervention study consisted of a six-week experiential cooking and nutrition course. Data from both the intervention group (n= 12) and control group (n= 9) were collected via a pre-post test pen and paper survey at two time points: six weeks prior to the course and six weeks after the completion of the course. The intervention group also participated in two focus group interviews, before and after the intervention, to assess baseline characteristics and for evaluation purposes respectively. Pre-post test survey and post focus group data analyses assessed the intervention effects, considering changes within and between groups. Quantitative and qualitative results combined revealed that the SANA (InSajru Aħjar, Nieklu Aħjar) (Cooking Better, Eating Better) programme had a positive, statistically significant impact on participants’ cooking knowledge (p = .002), accessibility and availability of healthy foods (p = .022) food-related practices (p = .020), shopping self-efficacy (p = .016) and cooking self-efficacy (p = .007), and self-control with respect to healthy eating (p = .004). However, no statistically significant improvements were observed in nutrition knowledge (p = .106), healthy eating attitudes (p = .373) and cooking attitudes (p = .408). The course evaluation also revealed participants’ perceived barriers for weight management, their valuation of growing culinary herbs and social outcomes of participating in the course. Overall, findings indicate that the knowledge, skills and experience gained through theoretical and practical components of a course such as SANA could potentially translate into favourable changes in healthy eating behaviours of population groups like those of this study.