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Enhancing Food Security and Physical Activity for Māori, Pacific and Low-income Peoplesfamilies in the US, cooking on a budget was one of the preferred methods for nutritioneducation. 3 It was also a preferred intervention by low-income young women fromethnic minority groups in the UK. 4 Furthermore, organisations in New Zealand dealingwith food insecurity also suggest a need for food insecure families to learn more aboutcooking and budgeting skills. 4 5 The purpose of this chapter is therefore to assess thepotential of cooking skills courses to improve food security for Māori, Pacific, and lowincomewhānau/families. However, it should be kept in mind that if there is insufficientmoney to purchase enough food, no amount of cooking skills can correct that.MethodsA literature review was conducted in Scopus, Medline, HEHA Knowledge Library,Food Science and Technology Abstracts, and Index New Zealand for ‘cooking skills’,‘cooking’, ‘budgeting skills’ or ‘lifestyle skills’ and course or class. The Agencies forNutrition Action, Te Hotu Manawa Māori, and Feeding Our Futures interventiondatabases were also searched. No restrictions were placed on type of evidence, asmany programme evaluations have not been published in journals.ResultsThe original brief included budgeting and lifestyle skills, as well as cooking skills. Nopapers were identified which specifically addressed budgeting or lifestyle skillscourses or training. However, budgeting skills are often included in cooking courses.Cooking skills courses tend to take a broad focus and also include topics such asnutrition and food safety. Due to the lack of research on budgeting skills training, thischapter focuses solely on cooking skills training.Twenty-one studies or evaluation reports were identified which assessed the impact ofcooking skills programmes (Table 2). One evaluation report was from New Zealandand assessed the Kai Lelei Food and Nutrition Course for Pacific communities. 6 Theremainder of studies were largely conducted in the US and UK. Fourteen studieswere with adults, 6-18 six were with children/youth, 19-24 and one was with both adultsand youth. 25No randomised controlled trials of cooking skills interventions were identified, and onlytwo of the 21 studies had a control group. 9 21 The evidence for cooking skillsprogrammes was derived largely from evaluations and qualitative research.Outcomes were assessed predominantly by self-report. Only one study used anobjective measure, measuring plate waste to assess consumption of targeted foods. 21International ContextThere is a wide range of cooking skills courses in existence internationally, deliveredeither by non-government organisations or via government-funded programmes. Fewhave been evaluated in any way and even fewer have been evaluated using robustmethods.FeasibilityThere has been little assessment of sustained behaviour change following attendanceat cooking skills training. Three studies investigated whether changes weremaintained post-intervention, one at six weeks 11 and the others at three and/or six17 18months. All of these studies found at least some sustained improvements postintervention,such as increased cooking confidence, 18 increased number of peoplereporting cooking from scratch 18 11 17, improved self-reported dietary choices or habits,and increased hand washing. 1763
Enhancing Food Security and Physical Activity for Māori, Pacific and Low-income PeoplesThere has been little investigation of the effect of cooking skills classes on foodsecurity. Only two studies examined the impact of a cooking skills class or nutritioneducation on food security. DeWolfe 26 found that the 42 participants who attended theBasic Shelf Experience cooking classes and completed the evaluation felt moreconfident in planning and preparing meals and reported positive changes in shopping;however, this did not translate into an improvement in food security whenquantitatively assessed using the Radimer/Cornell scale. An evaluation of over16,000 graduates of the Expanded Food and Nutrition Education Program found thatas number of lessons attended increased, food security improved by a smallamount. 27 Food security was assessed using one question asking how oftenparticipants ran out of food before the end of the month, and was measured on a5-point Likert scale. After controlling for confounding variables, food security scores ofparticipants who graduated from the programme had improved 0.20 points (p
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