Dataset Information

Jamie's Ministry of Food: quasi-experimental evaluation of immediate and sustained impacts of a cooking skills program in Australia.

ABSTRACT:

Objective

To evaluate the immediate and sustained effectiveness of the first Jamie's Ministry of Food Program in Australia on individuals' cooking confidence and positive cooking/eating behaviours.

Methods

A quasi- experimental repeated measures design was used incorporating a wait-list control group. A questionnaire was developed and administered at baseline (T1), immediately post program (T2) and 6 months post completion (T3) for participants allocated to the intervention group, while wait -list controls completed it 10 weeks prior to program commencement (T1) and just before program commencement (T2). The questionnaire measured: participants' confidence to cook, the frequency of cooking from basic ingredients, and consumption of vegetables, vegetables with the main meal, fruit, ready-made meals and takeaway. Analysis used a linear mixed model approach for repeated measures using all available data to determine mean differences within and between groups over time.

Subjects

All adult participants (?18 years) who registered and subsequently participated in the program in Ipswich, Queensland, between late November 2011- December 2013, were invited to participate.

Results

In the intervention group: 694 completed T1, 383 completed T1 and T2 and 214 completed T1, T2 and T3 assessments. In the wait-list group: 237 completed T1 and 149 completed T1 and T2 assessments. Statistically significant increases within the intervention group (P<0.001) and significant group*time interaction effects (P<0.001) were found in all cooking confidence measures between T1 and T2 as well as cooking from basic ingredients, frequency of eating vegetables with the main meal and daily vegetable intake (0.52 serves/day increase). Statistically significant increases at T2 were sustained at 6 months post program in the intervention group.

Conclusions

Jamie's Ministry of Food Program, Australia improved individuals' cooking confidence and cooking/eating behaviours contributing to a healthier diet and is a promising community-based strategy to influence diet quality.

SUBMITTER: Flego A

PROVIDER: S-EPMC4267737 | biostudies-literature | 2014

REPOSITORIES: biostudies-literature

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Publications

Jamie's Ministry of Food: quasi-experimental evaluation of immediate and sustained impacts of a cooking skills program in Australia.

Flego Anna A Herbert Jessica J Waters Elizabeth E Gibbs Lisa L Swinburn Boyd B Reynolds John J Moodie Marj M

PloS one 20141216 12

<h4>Objective</h4>To evaluate the immediate and sustained effectiveness of the first Jamie's Ministry of Food Program in Australia on individuals' cooking confidence and positive cooking/eating behaviours.<h4>Methods</h4>A quasi- experimental repeated measures design was used incorporating a wait-list control group. A questionnaire was developed and administered at baseline (T1), immediately post program (T2) and 6 months post completion (T3) for participants allocated to the intervention group, ...[more]

PMID: 25514531

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Project description:BackgroundJamie's Ministry of Food (JMoF) Australia is a 10-week community-based cooking skills program which is primarily aimed at increasing cooking skills and confidence and the promotion of eating a more nutritious diet. However, it is likely that the program influences many pathways to behaviour change. This paper explores whether JMoF impacted on known precursors to healthy cooking and eating (such as attitudes, knowledge, beliefs, cooking enjoyment and satisfaction and food purchasing behaviour) and whether there are additional social and health benefits which arise from program participation.MethodsA mixed method, quasi-experimental longitudinal evaluation with a wait-list control was conducted. Intervention participants were measured using repeated questionnaires at three time points; before and after the program and at six-month follow-up. Control participants completed the questionnaire 10 weeks before their program and at program commencement. Quantitative analysis used a linear mixed model approach and generalised linear models for repeated measures using all available data. Qualitative methods involved 30-minute repeated semi-structured interviews with a purposively selected sample, analysed thematically.ResultsStatistically significant differences between groups and over time were found for a reduction of take away/fast food weekly purchasing (P?=?0.004), and increases in eating meals at the dinner table (P?=?0.01), cooking satisfaction (P?=?0.01), and the ability to prepare a meal in 30 minutes (P?<?0.001) and from basics that was low in cost (P?<?0.001). The qualitative findings supported the quantitative results. Repeat qualitative interviews with fifteen participants indicated increased confidence and skills gained from the program to prepare meals from scratch as well as increases in family involvement in cooking and meal times at home.ConclusionsJamie's Ministry of Food, Australia resulted in improvements in participants' food and cooking attitudes and knowledge, food purchasing behaviours and social interactions within the home environment, which were sustained six months after the program.Trial registrationAustralian and New Zealand Trial registration number: ACTRN12611001209987.

Project description:BackgroundThe prevalence of poor diet quality and type 2 diabetes are exceedingly high in many rural American Indian (AI) communities. Because of limited resources and infrastructure in some communities, implementation of interventions to promote a healthy diet is challenging-which may exacerbate health disparities by region (urban/rural) and ethnicity (AIs/other populations). It is critical to adapt existing evidence-based healthy food budgeting, purchasing, and cooking programs to be relevant to underserved populations with a high burden of diabetes and related complications. The Cooking for Health Study will work in partnership with an AI community in South Dakota to develop a culturally-adapted 12-month distance-learning-based healthy food budgeting, purchasing, and cooking intervention to improve diet among AI adults with type 2 diabetes.MethodsThe study will enroll 165 AIs with physician-diagnosed type 2 diabetes who reside on the reservation. Participants will be randomized to an intervention or control arm. The intervention arm will receive a 12-month distance-learning curriculum adapted from Cooking Matters® that focuses on healthy food budgeting, purchasing, and cooking skills. In-person assessments at baseline, month 6 and month 12 will include completion of the Nutrition Assessment Shared Resources Food Frequency Questionnaire and a survey to assess frequency of healthy and unhealthy food purchases. Primary outcomes of interest are: (1) change in self-reported intake of sugar-sweetened beverages (SSBs); and (2) change in the frequency of healthy and unhealthy food purchases. Secondary outcomes include: (1) change in self-reported food budgeting skills; (2) change in self-reported cooking skills; and (3) a mixed-methods process evaluation to assess intervention reach, fidelity, satisfaction, and dose delivered/received.DiscussionTargeted and sustainable interventions are needed to promote optimal health in rural AI communities. If effective, this intervention will reduce intake of SSBs and the purchase of unhealthy foods; increase the purchase of healthy foods; and improve healthy food budgeting and cooking skills among AIs with type 2 diabetes - a population at high risk of poor health outcomes. This work will help inform future health promotion efforts in resource-limited settings.Trial registrationThis study was registered on ClinicalTrials.gov on October 9, 2018 with Identifier NCT03699709 .

Project description:Context In a region already plagued by food insecurity and challenges to the sustainability of the agricultural sector, the COVID-19 pandemic was a brutal shock in the Caribbean with immediate and significant socio-economic consequences. Objective In this paper, we assessed what are the immediate impacts of the COVID-19 crisis on the agricultural and food systems of the Caribbean. Methods To this end, we conducted online surveys among farmers, households and experts of the region. We assessed the nature, strength and reversibility of the impacts but also the factors of resilience in the face of the crisis. Results and conclusions Our study shows that the COVID-19 crisis has had strong impacts on Caribbean farmers and has weakened agricultural systems. The main impacts identified were a drop in income, production losses due to difficulties in marketing through conventional channels, but also difficulties in managing the farming systems due to reduced access to inputs and labor. In order to cope, farmers have adapted to be more self-sufficient: reduction in the size of cultivated areas, search for short marketing channels, diversification of production and reorientation towards the needs of the local market, recourse to mutual aid between farmers. If these effects appear to be non-irreversible in an island like Guadeloupe, the situation is different in other islands of the region where farmers have had to sell livestock, seek new off-farm income and sometimes sell land to cope. In terms of impacts on food systems, the crisis has led to strong constraints such as a reduction in food intake and diversity and increased reliance on family and social mutual aid. Our study also shows that the crisis has had an impact on consumer behavior and their perception of the importance of the agricultural sector: reduction of food waste, return to fresh and local products, adaptation of the diet, consumption of new products, and cultivation of food gardens. Finally, our study shows that the crisis has had an effect of strengthening the links between farmers and the rest of the population. Significance Thus if the crisis has had seriously damaging consequences, it can also be the trigger and catalyst for an agro-ecological transition and the development of a circular and territorialized bio-economy to strengthen the resilience of Caribbean agricultural and food systems and facilitate the achievement of sustainability and food security objectives. Graphical abstract Unlabelled Image

Dataset Information

Jamie's Ministry of Food: quasi-experimental evaluation of immediate and sustained impacts of a cooking skills program in Australia.

Objective

Methods

Subjects

Results

Conclusions

Publications

Jamie's Ministry of Food: quasi-experimental evaluation of immediate and sustained impacts of a cooking skills program in Australia.

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