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Enhancing Food Security and Physical Activity for Māori, Pacific and Low-income PeoplesAuthor Setting and population Design 31 SamplesizeResultsCommunityEducation ProgramNutritionSDA13-15 lessons).Hyland 2006 20 Deprived Year 7 pupils (11-12year olds) in five secondaryschools in the UKFG, I 61 girls, 37boysattended atleast oneclassWeekly after-school two-hour Food Club during the school year, focusing on practical cooking skills. Meals were cooked and takenhome to eat with the family. Median attendance 12-16 students per school, and 44% attended more than 15 sessions. Moststudents positive about the overall course, liked having an after school activity, and the informality of the classes. Students reportedsmall changes to eating habits (such as adding something new to their diet), increased awareness of healthy eating, and gaining a lotof practical skills. Cost of consumables was £1.40 per student/session, and with salary costs was £8/student/session.Keller 2004 32 Senior men in Ontario,Canada attending acommunity-based cookingskills courseE (Q, I) 19 A community organisation model was used to develop the course. The group met once a month for eight months to cook and eat ameal. Sessions lasted around two hours and were conducted by a dietitian. Group members had input into direction and design ofthe sessions. There was a CDN$10 charge for each session. The main reasons for men joining the group were to develop cookingskills, to socialise, and for general learning and mental stimulation. Participants reported developing multiple skills over the course:such as reading recipes (84%) food hygiene (90%), including more healthy foods (84%), and making main dishes (53%). Men alsovalued the social aspect of the group. Confidence in cooking increased 0.28 on a 5-point Likert scale from baseline to follow-up, andreporting good cooking skills increased 0.25. 90% of the men interviewed planned to continue with the group the next year. Theyfelt the nutrition knowledge of the dietitian was essential to the group’s success. Negative aspects were the facilities and equipmentavailable for use.Levy 2004 13First-year university studentsat Colorado State Universityattending either a cookingdemonstration or cookingclassesPre-/post-testQ65 Four 2-hour hands-on cooking classes and a supermarket tour. Food cost for cooking classes US$22 per participant (2002). Verysmall or no between group and pre-/post- mean changes on a Likert Scale, which tended to slightly favour the cooking classesintervention. Small increase in confidence in cooking in both groups, with a statistically significant improvement in cooking classesgroup. No differences in behaviour.Liquori 1998 21 Urban, low-income,elementary school children inCentral Harlem, New YorkPre-/postintervention2x 2 factorialdesign39 classeswith 590studentsProgramme designed to increase consumption of whole grains and vegetables, through activities in the classroom, providing thefoods in the cafeteria, and parent involvement (through workshops, recipes sent home, newsletters). Cooking classes (Cookshopprogram) and food and nutrition education lessons most effective for nutrition education of younger children. Classes were allocatedto receive either 10 cooking classes and/or 10 food and environment lessons or to be a control group. Post-intervention, classes thatparticipated in the cooking classes had a higher mean food preference for plant foods score than classes that did not participate incooking classes. Both cooking classes and food and nutrition education had a positive effect on knowledge, however cookingclasses had a much greater effect than food and nutrition education for older students. The cooking classes improved self efficacy incooking for older children. Behavioural intentions to eat plant foods were higher in the younger classes that attended cooking skills.Estimation of plate waste showed that children participating in both the cooking classes plus food and nutrition education left theleast amount of targeted foods on the plate. The cost of implementation (excluding programme development) was US$52,000 in1996.MarinerwayConsulting 6Kai Lelei Food and NutritionCourse for PacificCommunitiesPre-/post-test,survey, I313 with a55-63%response rateThe Kai Lelei course was implemented as part of a Counties Manukau District Health Board funded healthy lifestyles program in 50Pacific churches in South Auckland. The one-day course covers health and wellbeing, healthy lifestyles, aerobics, healthier eating,menu planning and food labels, food safety, and a cooking demonstration. Pre-test showed low initial levels of awareness related toserving sizes and food safety. Post test results generally improved across all seven sessions (3-15% increase in respondentsanswering correctly). Most respondents felt the sessions were highly useful and informative and the majority reported being very orextremely likely to make lifestyle changes.73
Enhancing Food Security and Physical Activity for Māori, Pacific and Low-income PeoplesAuthor Setting and population Design 31 SamplesizeResultsRajgopal 2002 14Adults who had participated inthe Virginia Expanded Foodand Nutrition EducationProgram (EFNEP) during1996 (for limited resourcefamilies)Retrospectivecostbenefitanalysis3,100 Cost-benefit ratio of the programme in Virginia is $1:$10.64, based on the total cost of the programme in Virginia in 1996 comparedto total benefits (direct and indirect intangible). Sensitivity analyses estimated a range of cost-benefit ratios from $1:$2.66 to$1:$17.04 depending on assumptions made.Schuster 2003 15Adult graduates of OregonState University’s ExpandedFood and Nutrition EducationProgram from 1999-2000 (forlow-income adults with youngchildren)Cost benefitanalysis368 The EFNEP is a series of nutrition education lessons (~10) taught in small groups. Cost benefit ratio of program costs to possiblehealth care savings of the EFNEP programme in Oregon in 1999 dollars was $1:$3.63.Stead 2004 16 Potential Cookwell courseparticipantsfromdisadvantaged communities inScotlandSwindle 2007 17 Low-resource adults inmetropolitan Denver areaFG 16 Exploratory qualitative research to inform development of the Cookwell community-based food skills initiative. Participants wereeither confident (¼), basic but fearful (½), or “useless” (¼) in their self-reported cooking skills. Cooking from scratch, following arecipe, and perceived inability to cook properly were areas where participants particularly lacked confidence or skills. Popularpotential topics were cooking sauces, budget cooking, and soup; and moderately popular topics were basics of cooking rice andpasta, casseroles and stews, cakes and cooking for children. Learning about healthy cooking received a mixed response with somewanting it and others not.L 53 Operation Frontline/Eating Right provides a six-week hands-on cooking class and nutrition education taught by volunteer nutritionistsand chefs. Food is prepared in class, and groceries are provided to take home that tie in with the class. At the next class, theydiscuss what was prepared with the groceries at home and how. Behaviour changes, such as shopping behaviour, eating breakfastand washing hands, made during the course were maintained at 3 and 6 months post-intervention.Thonney 2006 22 9-14 year old students (US) 128 “Cooking up Fun!” is an integrated nutrition and youth development informal after-school programme. Two adults work with a groupof 6-8 students to plan and facilitate practical cooking sessions and discuss food. Skill-building activities are conducted coveringreading recipes and labels, food safety, food science, and nutrition. Simple and low-cost recipes are used. Sessions lastapproximately 1½ hours. Evaluation of the pilot project in 2002 showed gains in skills, knowledge and behaviour related to foodpreparation. Facilitators reported challenges with access to facilities and program structures, which were overcome by gaining thetrust of site managers. http://www.cookingupfun.cornell.edu/Wrieden 2003 239-15 year old students whowere pregnantPre-/post-testQ, I16 Midwifes in a community setting deliver seven informal food preparation sessions once a week. Covered nutrition, food safety, andpractical ways to make low-cost meals. Free food, transport, and vouchers were provided. Only 16 out of the 120 invited attendedany of the classes, and only three post-intervention interviews completed. Midwives reported the package was easy to follow anduse. Participants were happy with the content and structure, liked being able to bring a friend, the informal atmosphere, only havingteenagers in the group, and free food.74
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