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

Content validation of the teacher food and nutrition-related health and wellbeing questionnaire, a Delphi study

BACKGROUND

Schoolteachers' personal health and wellbeing are priority to ensure quality teaching, positive student outcomes and improving teacher retention. With limited-availability of validated tools to measure teacher food and nutrition (FN) as a component of wellbeing, this study aims to evaluate the content validity of the Teacher Food and Nutrition-related health and wellbeing Questionnaire (TFNQ) to fill this gap.

METHOD

A two-round Delphi was used to refine the questionnaire and establish content validity. Round-one reviewed constructs and lifestyle covariates (LC) for inclusion. Round-two considered construct phrasing, appropriateness of scales and questionnaire order. Descriptive and thematic analyses were conducted.

RESULTS

Round-one included 23 international experts, with 19 also participating in round-two. After round-one, seven constructs and three LC were removed with two constructs revised into four concise new groupings to refine the TFNQ. In round-two 83% of experts agreed with questionnaire order, and feedback indicated only minor adjustments. The final TFNQ contains 26 FN and wellbeing constructs and three LC.

CONCLUSION

This Delphi study established content validity of the TFNQ to appropriately measure key aspects of FN as a component of wellbeing in schoolteachers. Future testing will evaluate the TFNQ construct validity and reliability.

Testing of a Culinary Medicine Intervention for Racially/Ethnically Diverse Adults With Type 2 Diabetes

OBJECTIVE

Assess if a virtual culinary medicine program improves healthy eating, glycosylated hemoglobin (HbA1c), and associated variables among adults with type 2 diabetes.

DESIGN

Mixed-methods, intervention-only pilot study.

SETTING

Classes via video conferencing from the teaching kitchen, with participants cooking from their homes.

PARTICIPANTS

One hundred and four patients from a Texas primary care system.

INTERVENTIONS

Five-session program (Spanish and English) led by a dietitian.

MAIN OUTCOME MEASURES

HbA1c. Secondary outcomes included MyPlate knowledge, self-efficacy, healthy eating and cooking behaviors, diabetes self-management, perceived health, and blood pressure.

ANALYSIS

Multilevel mixed-effects regression to analyze changes at pretreatment, posttreatment, and 6-month follow-up. Framework analysis to analyze postintervention interviews.

RESULTS

Participants with complete posttest data (n = 61) demonstrated statistically significant (P <0.05) improvements in MyPlate knowledge, cooking self-efficacy, servings of fruits and vegetables, frequency of healthy food intake, shopping, cooking and eating behaviors, diabetes self-management, and perceived health, compared with pretest. HbA1c levels showed statistically significant reductions from pretest to posttest (P = 0.02) and at 6-month follow-up (P <0.001). Participants reported high satisfaction and sustained new habits.

CONCLUSIONS AND IMPLICATIONS

We saw improvements in healthy eating and cooking behaviors and HbA1c. While further rigorous testing is needed, this program could be incorporated into clinical practices as a brief intervention for patients with type 2 diabetes.

Feasibility, acceptability and preliminary effectiveness of a manualized lay-led food literacy intervention for women in a community setting

Food literacy (FL) is the capability to make healthy food choices in different settings, contexts, and situations. Addressing factors such as competencies, self-efficacy and social norms enables sustainable positive change in nutrition behaviour. This study assesses the feasibility, acceptability, and preliminary effectiveness of a lay-led FL intervention for Arabic and Hebrew-speaking women in community settings, utilizing a train-the-trainer model. Feasibility was assessed through recruitment, attrition, and attendance rate, while acceptability and satisfaction were evaluated using participant feedback-forms. Preliminary effectiveness was evaluated using pre-post surveys measuring changes in FL level and Mediterranean diet adherence using validated scales (the adapted Short Perceived Food Literacy Scale (adapted SPFL, scale range 22-62) and the Israeli Mediterranean diet adherence screener (I-MEDAS, scale range 1-17)), utilizing the generalized estimating equations model. Outcomes of Hebrew and Arabic-speaking participants were compared using chi-square tests. Twenty-six lay-leaders were trained and subsequently conducted FL workshops for over 260 participants within 6 months. The 8-session workshop curriculum addressed multiple FL domains and was culturally adapted for Hebrew and Arabic-speaking populations. The intervention demonstrated feasibility with 77% attendance rate and 15% attrition rate. High acceptability was indicated by participant satisfaction with workshop content, length, structure, and lay-facilitators. The intervention demonstrated preliminary effectiveness with a three-point increase in FL level, as measured by the SPFL, from 48.66(±6.45) to 51.70(±6.13) (p < 0.001) post intervention. This change was seen in both Arab and Hebrew-speaking participants. Although overall I-MEDAS did not change significantly, Arabic-speaking groups showed a significant 0.75-point increase, and 50% of participants reported making dietary changes. The study demonstrates that lay-led FL interventions in the community utilizing a train-the-trainer model were feasible, well-accepted, and potentially effective in improving FL levels among diverse communities of women.

Knowledge, Attitude, and Practice Toward Pelvic Floor Dysfunction Among Postpartum and Postmenopausal Women: A Cross-sectional Study

INTRODUCTION AND HYPOTHESIS

This research sought to explore the knowledge, attitude, and practice (KAP) toward pelvic floor dysfunction (PFD) among postpartum and postmenopausal women.

METHODS

This cross-sectional study was performed among postpartum and postmenopausal women between May and August 2023. Demographic data, along with KAP scores, were collected using a self-designed questionnaire-based approach.

RESULTS

Six hundred seventy-seven valid questionnaires were collected and analyzed, with 206 (30.43%) participants aged under 30 years old. The mean scores of knowledge, attitude, and practice dimension were 7.1 ± 2.42 (range 0-9), 33.42 ± 4.75 (range 8-40), and 24.69 ± 6.68 (range 7-35). Proactive practice was independently associated with knowledge scores (OR 1.150, 95%CI 1.059-1.249, P = 0.001), attitude scores (OR 1.125, 95%CI 1.081-1.171, P < 0.001), age 30 years or older (OR 2.326, 95%CI 1.555-3.481, P < 0.001), and being in a postpartum state (OR 0.542, 95%CI 0.325-0.903, P = 0.019). The structured equation model revealed that knowledge exerted a strong positive direct effect on attitude (β = 0.634, P < 0.001), attitude had a significant direct effect on practice (β = 0.681, P < 0.001), and knowledge also markedly influenced practice (β = 0.907, P < 0.001).

CONCLUSION

Postpartum and postmenopausal women demonstrated adequate knowledge, positive attitudes, and proactive practices regarding PFD. It emphasizes the significance of tailored education, a holistic approach, and behavioral interventions to improve clinical practice in pelvic floor health.

Culinary Medicine Cooking Workshops as Add-On Therapy for Inpatients with Depression and Eating Disorders

BACKGROUND

Culinary medicine integrates healthy eating with positive food experiences, offering a holistic approach to treating mental health disorders, such as depression and eating disorders, where disruptions in eating habits and mood are common. While traditional psychiatric treatments focus on medication and psychotherapy, culinary workshops provide a novel intervention for inpatient care. This study evaluated the effectiveness of culinary medicine cooking workshops as a supplementary treatment for psychiatric inpatients with depression and eating disorders.

METHODS

We assessed the feasibility of five cooking workshops led by a professional chef and nutritional therapist in 39 psychiatric inpatients (depression, n = 29; eating disorders, n = 10). Participants completed questionnaires on dietary habits, mood, and workshop feedback before and after the intervention.

RESULTS

The workshops were highly accepted, with 90% of participants reporting they would recommend them for recovery. Significant improvements were observed in mood (p < 0.001), sadness (p < 0.001), hopelessness (p = 0.002), and tiredness (p = 0.003) across the overall group. Patients with depression showed improvements in nearly all mood subscales, while those with eating disorders improved in sadness (p = 0.029).

CONCLUSIONS

Culinary medicine workshops are a promising tool for enhancing mood and reducing hopelessness and tiredness in inpatients with depression. They also promote sustainable lifestyle changes that may benefit long-term physical and mental health. Future studies should explore the long-term impact of these interventions on psychiatric disorders.

Effectiveness of Culinary Nutrition Workshops on the Mood and Nutritional Interest of Inpatients With Mental Disorder

Background Promoting healthy eating habits through nutrition education programs is crucial to improving the overall health of people with mental disorders. This study aims to assess the effectiveness of culinary nutrition workshops on the mood and nutritional interest of hospitalized adults with mental disorders (MD) from the acute psychiatric unit of two general hospitals in Catalonia, Spain. Methods A pilot randomized control trial (RCT) was conducted with MD inpatient. Participants were randomly assigned to two groups: the intervention group received weekly culinary nutrition workshops with flexible participation and the control group continued routinary care. The interest in nutrition was analysed with an ad hoc item pre and post-intervention period. Mood changes were studied with a visual analog scale and analysed pre- and post-intervention periods as well as before and after every session. An ad hoc questionnaire was also used to assess the satisfaction of participants with the intervention. The obtained data were analysed at both descriptive and inferential levels. Results We included 81 participants, with a mean age of 45.3 (SD: 17.0); 66.7% were women, with 41 assigned to the intervention group and 40 to the control group. At the end of every culinary nutrition workshop, a statistically significant improvement in mood was observed in the intervention group (5.9 vs. 7.4 points, p<0.001). However, there were no significant differences in mood changes between the control and intervention groups after the intervention period (control group: 1.0 vs. intervention group: 1.5, p=0.473), while the nutritional interest was significantly improved after the intervention period intergroups (control group: 4.1 vs. intervention group: 37.2, p<0.001). The intervention was excellently valued by the participants regarding content, space, and health professionals, and generated interest and motivation, with scores above 9 on all these items. Conclusion The improvement of interest in nutrition and the satisfaction of hospitalised people with MD with the nutrition culinary workshops emphasize the need to design more comprehensive RCTs in hospitals and rehabilitation centers.

Culinary medicine and healthy ageing: a comprehensive review

Culinary medicine (CM) represents a novel strategy to promote healthy ageing, as it improves adherence to healthy dietary patterns by providing nutritional education and training in cooking skills. We conducted a comprehensive review of the current scientific literature (2011-2022) concerning CM programmes implemented among participants over the age of 40. This review includes fourteen culinary-nutritional interventions. Each CM programme was analysed according to seven variables: health goal, study design, theoretical basis of the intervention, intervention duration, main outcomes, culinary intervention and the effectiveness of intervention. Although CM programmes showed low effectiveness in achieving positive results on psychosocial outcomes, they were successful in improving dietary intake and health-related outcomes. The interventions lasting for at least 5 months and employing study designs with two or more groups seemed to be important factors associated with achieving significant results. Significant results were observed regardless of the prevention phase defined as the health objective of the CM programme. The use of theoretical frameworks as an educational resource did not influence the effectiveness of the interventions. Other variables such as the inclusion of culinary outcomes, the optimisation of the culinary curriculum taught to the participants and the participation of a chef in the intervention are factors that should be taken into account. In addition, several educational components (cooking classes, hands-on cooking, free food delivery, individualized counselling) were promising for achieving health outcomes in ageing people. Our review has shown that CM programmes can be a powerful tool to improve the health status of ageing people.

Food Choices, Sustainability and Australian Native Foods: Perceptions among University Students

(1) Background: Urgent changes in our food choices are needed for more sustainable, resilient and equitable food systems. Australian native plant-based foods have both environmental and health benefits. Including these foods in our diet may reduce both the risk of chronic diseases and the impact of climate change. This study explored the perceptions and attitudes towards food choices, sustainability and Australian native plant-based food among university students. (2) Methods: A cross-sectional online survey was completed by 212 university students in Australia from October to December 2022. Questions included information about sociodemographic characteristics, food choices, Australian native foods and the impact on sustainability. Logistic regression was used for analyses. (3) Results: Most participants recognised the impact of food choices on sustainability. There was a significant association between recognition of the impact of food choices on sustainability and the environmental and nutritional benefits of Australian native foods (OR = 2.89, 95% CI 1.29, 6.46, p = 0.010). Students who were familiar with or had tried Australian native plant-based foods were significantly more likely to recognise their environmental and nutritional benefits (p < 0.001). (4) Conclusions: Students who recognise the impact of food choices on sustainability and the benefits of Australian native foods are more likely to include native foods in their diet. More studies are needed to investigate the specific native foods consumed and the barriers and facilitators to the intake of these foods.

Associations between cooking skills, cooking with processed foods, and health: a cross-sectional study

To improve health outcomes, home cooking has been suggested as a solution to reduce intakes of processed foods. However, little is known about how cooking skills or cooking with processed foods influence health. This cross-sectional study examined associations between diet and health outcomes with cooking skills and cooking with processed foods. The dataset included a nationally representative sample of 18 460 adults from Canadian Community Health Survey (CCHS) annual component rapid response modules on food skills. In the CCHS rapid response modules, diet and health outcomes (fruit and vegetable intake, general health, mental health, and obesity) and data related to cooking skills and cooking with processed foods were collected through self-report. Separate logistic regression models were fitted for each outcome, controlling for age, income, and education, and stratified by sex. Adults with poor cooking skills were less likely to have adequate fruit and vegetable intake (≥5 servings per day) (p < 0.001), very good general health (p < 0.001) or mental health (p < 0.001), and obesity (p = 0.02) compared to advanced cooking skills. Adults who cooked with highly processed foods were less likely to have adequate fruit and vegetable intake (p < 0.001), very good general health (p = 0.002) or mental health (p < 0.001), but more likely to have obesity (p = 0.03) compared to cooking with minimally processed foods. Cooking skills alone appear insufficient to protect against obesity. Results suggest that not only are cooking skills important, but the quality of ingredients also matter. Limiting the use of processed foods in addition to improving cooking skills are potential intervention targets to promote better health and diet outcomes.

(No) time to be healthy: Optimal policy with time and monetary investments in health

Time is often an important ingredient of a healthy lifestyle. Starting from this observation, this paper studies optimal public policy concerned with promoting healthy choices taking into account both monetary and time investments in health. Individuals tend to underestimate the importance of their health while making decisions, which makes their investments too low compared to the first-best. While the decentralization of the first-best requires personalized subsidies on both time and monetary investments, this may be problematic due to informational issues. In a second-best world where individual productivities and time investments are publicly unobservable, whereas monetary investments are observable in an anonymous way, the paper considers a policy with a non-linear income tax and a linear subsidy on monetary health investments. If there are no incentive concerns, all other things equal, monetary investments complementary (substitutable) to time investments should be subsidized more (less) than those independent of time use. The addition of incentive concerns demonstrates that optimal subsidization of monetary health investments is less straightforward than one might think. Overall, the time ingredient in the production of health does play a role in the optimal policy design, affecting not only the subsidy on monetary health investments but also the income taxation.

The Design and Impact of a Clinic-Based Community Program on Food Insecurity, Healthy Eating Behaviors, and Mood

Food insecurity is a national issue that disproportionately impacts Louisiana citizens, contributing to the state's poor health outcomes. We know that the Supplemental Nutrition Assistance Program (SNAP) and food pantries improve access to food, but we have limited data on what interventions improve food insecurity. The Geaux Get Healthy Clinical Program at Our Lady of the Lake (GGHOLOL) is a clinic-based community program that leverages community partnerships and a clinical setting to provide education and access to resources for individuals with food insecurity. This prospective study examines the impact of GGHOLOL on food insecurity as a pre-post survey evaluation over a two-year period. A total of 57 research participants with food insecurity completed the program. Mean food security scores improved at completion of GGHOLOL, and these scores further improved 6 months after enrollment. Furthermore, participants demonstrated sustainable improvements in healthy eating, cooking, and shopping behaviors. Lastly, participants improved their overall depression scores at the completion of the program with sustainable improvement at 6 months. With the improvement in GGHOLOL on food insecurity and nutrition behaviors, GGHOLOL may serve as a model for other programs addressing food insecurity in the future.

A scoping review of food and nutrition literacy programs

The impact of food literacy (FL) and nutrition literacy (NL) programs on lifestyles and health is recognized in the literature, yet few studies systematize it. This study aims to deepen the understanding of FL/NL from the characterization of programs in terms of (i) theoretical foundations, conceptualization and measuring instruments; (ii) characterization of the FL/NL programs and results and (iii) limitations and future directions declared. A scoping review of original articles addressing FL/NL programs from the Web of Science, Scopus and PubMed databases published between 2015 and 2023. There was a somewhat restricted view of the construct and the absence of a clear boundary between FL and NL. Half of the studies reported theoretical foundations. The most used model was Social Cognitive Learning Theory. More significant development of programs was observed in Australia, using quasi-experimental designs. Most of the studies informed positive results. Limitations of the studies related to the sampling process, absence of a control group and lack of follow-up. It is suggested that long-term interventions consider economic, social and cultural factors. Despite that theoretical and empirical aspects should be revised, FL/NL programs are a suitable strategy to mitigate the social and health effects of inadequate nutrition.

Redesigning Recruitment and Engagement Strategies for Virtual Culinary Medicine and Medical Nutrition Interventions in a Randomized Trial of Patients with Uncontrolled Type 2 Diabetes

In-person culinary medicine (CM) can improve health behaviors, but its translation to virtual platforms and impact on diabetes outcomes are not well described. We designed a pragmatic trial comparing the effectiveness of virtual CM (eCM) to Medical Nutrition Therapy on diabetes outcomes among patients with uncontrolled diabetes within a safety-net healthcare system. All participants were provided cooking equipment and food from a food pantry. Due to low initial eCM participation, recruitment was paused, and eight semi-structured interviews were conducted to solicit feedback on study appeal, operations, and barriers to participation. Rapid thematic analysis was used to modify study operations. We found that participants were interested in the study and motivated by health concerns. While they valued food distribution and cooking equipment, they highlighted transportation barriers and conflicts with the pick-up time/location. Some eCM participants expressed discomfort with the virtual platform or preferred to observe rather than cook along. Study operations were modified by (1) moving supply pick-up to a familiar community clinic and diversifying food pick-up locations; (2) offering an in-person orientation to the program to increase comfort with the virtual platform; (3) emphasizing the credibility and relatability of the eCM instructor and encouraging participation of family members. This redesign led to the recruitment of 79 participants, of whom 75% attended at least one class. In conclusion, participant feedback informed pragmatic changes in study operations that increased engagement in this ongoing trial and may inform future eCM program design.

Addressing schoolteacher food and nutrition-related health and wellbeing: a scoping review of the food and nutrition constructs used across current research

BACKGROUND

Teachers form a large and essential workforce globally. Their wellbeing impacts personal health-related outcomes with flow on effects for the health, and wellbeing of their students. However, food and nutrition (FN) interventions that include teachers, typically neglect the impact of personal FN factors on a teachers' ability to achieve optimal nutrition-related health and wellbeing, and successfully fulfil their professional FN roles as health promoters, gate keepers, educators', and role models. The aim of this review was to scope FN constructs that have been studied internationally regarding teacher FN-related health and wellbeing.

METHODS

Six databases were searched, and papers extracted in June/July 2021. Eligibility criteria guided by the population, concept, context mnemonic included studies published after 2000, in English language, with an aspect of personal FN-related health and wellbeing, among in-service (practising) and pre-service (training), primary, and secondary teachers. Screening studies for inclusion was completed by two independent researchers with data extraction piloted with the same reviewers and completed by lead author, along with complete descriptive and thematic analysis.

RESULTS

Ten thousand six hundred seventy-seven unique articles were identified with 368 eligible for full text review and 105 included in final extraction and analysis. Sixty-nine descriptive studies were included, followed by 35 intervention studies, with the main data collection method used to assess both personal and professional FN constructs being questionnaires (n = 99 papers), with nutrition knowledge and dietary assessment among the most commonly assessed.

CONCLUSION

FN constructs are used within interventions and studies that include teachers, with diversity in constructs included and how these terms are defined. The evidence from this scoping review can be used to inform data collection and evaluation in future epidemiological and interventional research that addresses teacher FN-related health and wellbeing.

Determining the Effectiveness of an Adult Food Literacy Program Using a Matched Control Group

OBJECTIVE

To determine the effect of Food Sensations for Adults on food literacy behaviors and selected dietary behaviors.

METHODS

A quasi-experimental design using preprogram and postprogram questionnaires over 4 weeks with a control group (n = 75) matched for sex, age group, and socioeconomic disadvantage to program participants (n = 867). General linear mixed models assessed change in food literacy behavior frequency in 3 self-reported domains (plan and manage, selection, and preparation) and fruit and vegetable servings.

RESULTS

Postprogram, Food Sensations for Adults participants reported modest yet statistically significant score improvements in 2 of the 3 domains of food literacy behaviors in the plan and manage (12.4%) and preparation (9.8%) domains, as well as servings of vegetables (22.6% or 0.5 servings).

CONCLUSION AND IMPLICATIONS

Quasi-experimental designs indicate food literacy programs can produce modest short-term changes across a range of food literacy and dietary behaviors.

Food and Nutrition Literacy: Exploring the Divide between Research and Practice

This study addresses the growing recognition of the importance of food and nutrition literacy, while highlighting the limited research in this field, particularly the gap between research and practice. A bibliometric analysis of publications on food and nutrition literacy research from the Scopus database was carried out. Endnote 20, VOSviewer, and Harzing's Publish or Perish were used to analyze the results. The growth of publications, authorship patterns, collaboration, prolific authors, country contributions, preferred journals, and top-cited articles were the bibliometric indicators used. Subsequently, articles aimed at measuring food or nutrition literacy-implemented programs were analyzed. Existing studies have primarily concentrated on defining and measuring food or nutrition literacy. Although interventions targeting food and nutritional literacy have shown promise in promoting healthy eating, further research is required to identify effective approaches in diverse populations and settings. This study emphasizes the need for additional research to measure intervention program efficacy to enhance the policies and practices in this critical area of public health. These findings underscore the importance of understanding food/nutrition literacy and developing effective interventions to promote healthy eating habits. By bridging the research-practice divide, this study provides valuable insights for policymakers, practitioners, and researchers to address the gaps and improve food/nutrition literacy in various contexts.

The UPHILL study: A nutrition and lifestyle intervention to improve quality of life for patients with pulmonary arterial hypertension

The aim of the UPHILL study (a nutrition and lifestyle intervention in patients with pulmonary arterial hypertension [PAH]: effect on quality of life [QoL]), was to determine the effect of innovative nutritional interventions on adjustments in nutritional intake and QoL. In this study a group of prevalent PAH patients at a single center in Amsterdam (the Netherlands) was informed about healthy nutrition using a newly designed video e-learning. They were subsequently instructed to follow a healthy diet during dietary intervention. Nutritional intake was assessed using a food frequency questionnaire (HELIUS) and QoL by the short-form (SF)-36 questionnaire. Nutritional parameters were determined in blood samples. Seventeen patients stable under treatment, who had been diagnosed with PAH 7.0 [3.0-14.0] years before, started and completed the intervention (2 males, 15 females; 45.35 ± 13.57 years). Since all patients in the intervention group made behavioral changes in nutritional intake, during study and follow-up, nutritional and lifestyle adaptations persisted. Despite the fact that patients had already high mean scores at baseline for both mental (74.10 [60.51-84.25]) and physical QoL (66.46 [50.21-73.84]), scores improved further during e-learning. Furthermore, patients who realized most nutritional adaptations, had the best improvement in QoL. This pilot study showed that e-learning modules on nutrition provide an unique opportunity to change nutritional intake in PAH patients and by that improve QoL.

Food Literacy and Dietary Intake in German Office Workers: A Longitudinal Intervention Study

Widespread patterns of poor dietary behavior are a key factor causing the increasing prevalence of chronic diseases around the world. Research has provided initial insights into the potential of food literacy (FL) to empower individuals to improve their dietary behavior. However, studies on FL interventions in working adults are scarce. The intervention delivered in this study was a comprehensive 3-week full time education-based workplace health promotion program (WHPP) that provided the participants with in-depth knowledge and skills regarding nutrition and health. We aimed to investigate the short- and long-term effects of the WHPP on FL and dietary intake (DI) and to examine the association between FL and DI in a sample of 144 German office workers (30.0% female). Using two random intercept mixed linear regression models, we found significant strong improvements for both FL (β = 0.52, p < 0.0001) and DI (β = 0.63, p < 0.0001) after the WHPP when compared to baseline. Significant long-term improvements at 18 months were strong for FL (β = 0.55, p < 0.0001) and weak for DI (β = 0.10, p < 0.0001). FL showed a significant moderate effect on DI across all measurement time points (β = 0.24, p < 0.0001). We conclude that well-designed WHPPs can induce long-term improvements in FL and DI, and that FL can be viewed as an asset to further expand food-related knowledge and skills and to enhance dietary behavior. Our study fills a gap of long-term findings regarding the role of FL in WHPPs and supports the idea of implementing FL in the development of comprehensive WHPPs to improve DI.

Recipes for Health: A Community-Based Nutrition and Culinary Intervention

BACKGROUND

 Obesity is a major public health concern in the United States, especially since it has been associated with an increased incidence of multiple co-morbidities. Positive eating behavior modifications learned through nutrition education sessions are the main interventions proposed to target overweight and obesity.

OBJECTIVE

 The aim of this study was to determine if nutrition education and hands-on cooking classes will result in improvement in eating habits and cooking skills to manage chronic disease.  Methods: A convenience sample of 21 participants were recruited from primary health clinics in Miami-Dade, Broward, and Palm Beach counties. A total of eight weekly virtual lessons were conducted, which included both a culinary and a nutrition education portion. At baseline and post-intervention, participants filled out a validated questionnaire with questions related to nutrition knowledge and behavior, fruit and vegetable consumption, and cooking skills. Weight was self-reported. Statistical analysis was conducted using IBM SPSS Statistics for Windows, Version 27.0 (Released 2020; IBM Corp., Armonk, New York, United States) and included descriptive statistics and a paired t-test to compare pre- and post-intervention data.

RESULTS

 Throughout the eight weeks, subject attendance ranged from 61-95%. Nineteen participants completed the post-intervention questionnaire. Results showed a statistically significant mean weight loss of 3.74 ±5.26 lbs (p=0.006) and a statistically significant mean BMI change of -0.66 ±0.86 (p=0.004) at post-intervention compared to baseline. In addition, subjects reported increased confidence in dietary habits and culinary skills post-intervention.

CONCLUSION

 Our results show exciting data in support of this project's objectives that a healthy cooking intervention can increase nutrition knowledge, increase confidence in healthy food choices, increase confidence in food preparation skills, and improve weight and BMI in participants.

Nutrition and Food Literacy in the MENA Region: A Review to Inform Nutrition Research and Policy Makers

BACKGROUND

Improving food and nutrition literacy is fundamental to tackling the Middle East and North Africa (MENA) region's enormous challenges, including malnutrition and food insecurity. To direct initiatives, it is crucial to assess the region's food and nutrition literacy. Thus, we aimed to review studies on food/nutrition literacy status in the MENA countries and illuminate the region's research gaps in these areas, in terms of assessment, policy, and program implementation.

METHODS

PubMed and Google Scholar databases were searched between 18 December and 8 May 2022, to identify relevant articles published up to 2022 in the MENA region.

RESULTS

Twelve studies were included in this review. Lebanon, Palestine, and Iran are the only three MENA countries where nutrition and/or food literacy were assessed. People in these countries mostly had inadequate food and/or nutrition literacy levels, especially in the skills rather than the cognitive domain. Food and/or nutrition literacy showed associations with food habits, food-label use, food-consumption patterns, school performance, food security, dietary diversity, and nutrient adequacy. The MENA countries developed no policies or programs to address food and nutrition literacy.

CONCLUSION

This review is a wake-up call for researchers and policymakers to develop a robust approach to combat food and nutrition literacy concerns in the MENA region.