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Enhancing Food Security and Physical Activity for Māori, Pacific and Low-income PeoplesAuthor Setting and population Design 30 SamplesizeResultsannual household income≤200% poverty line, and atleast one child >12 years.Shankar 2008 41Low-income families attendinga food bank in southeasternGeorgiaPilot study 151 Half of the participants reported they would be interested in learning how to budget money to buy food.Table 2: Literature summary – Cooking/budgeting/lifestyle skills interventionsAuthor Setting and population Design 31 SamplesizeResultsAction for HealthyKids 243,900 children at kindergartenand primary schools in lowincome areas in Santa Fe, USE 3,100 Cooking With Kids is a hands on learning with fresh affordable foods from different cultures. Consists of an introductory class, fivecooking classes, and five fruit and vegetable tasting lessons (16.5 hours over the school year). Special lunches are offered abouttwice a term in the school cafeteria. Evaluation shows that 88% of children liked the new foods they were introduced to, 71% ofstudents chose the new meals on offer in the cafeteria for lunch, 78% of parents reported their children had shown more interest inhealthy eating, 65% report now eating more fruit and vegetables at home, and 96% of families believed the cooking program hadbeen valuable.Beets 2007 19 Pilot study with youngadolescentsPrepost-Eand17 Attended Culinary Camp for 4 hours/day for eight days. Culinary Camp was based on an experiential learning framework.Introductory session on food hygiene, followed by demonstrations of cooking techniques, and group based cooking sessions.Statistically significant increase in knowledge (effect size 0.42) and perceived cooking ability (effect size 0.52). There was a nonsignificantreduction in negative attitudes towards cooking (effect size 0.40) and improvement in self efficacy (0.33). However, therewas no change in number of times participants had cooked in the past 7 days pre- to post-intervention.Brown 2005 25Youth and adults. Run by theOklahoma CooperativeExtension ServiceQ, Pre- andpost-E602 (229youth, 373adults)Fruit and vegetable cooking classes which covered preparation methods, incorporating fruit and vegetables into meals, food safety,and nutrition. Designed to be used with youth or adults, and to be taught as either a cooking demonstration or practical cookingclass. Statistically significant increase in number of fruit servings eaten per day (1.1 to 2.3 servings/day for youth and 1.5 to 2.1servings/day for adults). Statistically significant increase in number of vegetable servings eaten per day (1.4 to 2.4 servings/day foryouth and 2.1 to 2.7 servings/day for adults).Chartered Instituteof EnvironmentalHealth 7Young mothers in a deprivedward in Anglesey, WalesQ 5 A group of young mothers attended five two-hour classes in a community setting. Classes covered an introduction to the course,food safety, healthy eating, planning and budgeting, supermarket visit, and cooking a festive meal. After the course, all participantsconsidered that their cooking ability had increased. All now considered that prepared food was more expensive to buy than homecooked food, and that take away food did not taste nicer than home cooked food. All considered the course to have been a positiveexperience.31 Abbreviations: CSS Cross sectional survey; FG focus group; I interviews; L longitudinal; FCS food cost survey; Q questionnaire; FS food security; FI food insecurity; SDA secondary data analysis.71
Enhancing Food Security and Physical Activity for Māori, Pacific and Low-income PeoplesAuthor Setting and population Design 31 SamplesizeResultsCook It! 8Low income groups in the UK.Run by the Health PromotionAgency and Health BoardsE Community based nutrition education programme for use with groups where “cost is a consideration”. Community tutors are trainedto deliver the programme in their communities. The Cook It! Programme consists of six sessions covering healthy eating, foodsafety, and practical cooking sessions with tastings. It aims to increase understanding of healthy eating and how to do so on alimited budget, increase cooking skills and confidence in cooking, and encourage change in food shopping and eating patterns.Feedback from participants indicated skills had been gained, improvements in health made, and increased confidence in cooking.Devine 2005 9Ethnically diverse, urban, lowincomewomen in New YorkState who attended the Sistersin Health nutrition educationprogram to increase fruit andvegetable consumptionQuasiexperimentalpre-/post E269 A flexible course of six 90-minute weekly meetings in groups of ~10 women. Facilitated by community nutrition paraprofessionals.Takes an active learning approach, where participants helped choose topics and recipes and shared skills. Post-intervention, theintervention group reported eating fruit and vegetables 1.6 more times per day than pre-intervention, and their intake increased 0.8times/day compared with control group (p=.04).Devine 2006 10Low-income adults in rural andurban communities in NewYork and Pennsylvania whohad participated in theExpanded Food and NutritionEducation Program or FoodStamp Nutrition EducationI 18 Participants’ perceptions of outcomes from community nutrition education programmes were positive and expressed improvedawareness, attitudes, self-efficacy, skills and physical health, amongst other things.DeWolfe 2003 26Canada: participants in theBasic Shelf Experienceprogramme to assist peopleon a low income to managetheir food resourcesPre-/post-testE, FG42 The Basic Shelf Experience is six weekly meetings where 5-10 participants planned, prepared and ate meals. Recipes were fromThe Basic Shelf Cookbook. Covered topics such as shopping, putting together a meal, eating out, and caring for self and others.Quantitative results showed no significant change in FS up to three months post-intervention. Qualitative results showed positivechanges in shopping, planning and meal preparation and increased confidence. Still faced barriers of living in a rural area, limitedtransport, and insufficient money which impacted on FS.Foley 1998 11Low-income earners in theGreat Southern Health Regionof Western Australia whoattended the Food Cent$projectFood Net 42 Community venues andschools in deprived areas ofBirmingham, UKE, Q, FG 612 The Food Cent$ project provided practical budgeting, cooking and shopping skills (supermarket) development. It also trainedadvisers to run Food Cent$ sessions. 612 attended at least one of the sessions, and 150 of these were trained as advisers. 20% ofthose advisers went on to run at least one Food Cent$ session. At 6 weeks post-intervention, 60% of advisers and 35% of attendeesself-reported that they had made changes to their diet, and a slightly lower number reported making changes to their food spending.At 6 weeks, 21% increase in number of attendees reporting spreading margarine thinly, 17% increase in number who rarely atelollies, and 25% increase in number who rarely bought cakes.E 459Food Standards Adults living in deprivedAgency 2003 18 households, UKFG, Q, 24-hour dietrecallA transferable, community-based cooking skills programme called CookWell. Evaluation showed an increase from 2 to 3 portions offruit/week, but this change was not sustained at six months. Increased confidence in cooking from a recipe, and increasedpercentage of people cooking from basic ingredients, which was sustained at six months. Cost of the programme per participant persession were £30 where equipment needed to be purchased, and £16 per person/session if no equipment needed to be purchased.Hildebrand 2008 12 Participants in the Oklahoma Pre-/post- Q, 2,139 Significant improvement in shopping habits after 9-12 lessons, and again after 16 lessons or more (compared with 6 to 8 lessons and72
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