Objective
Design
Main Outcome Measures
Analysis
Results
Conclusions and Implications
Key Words
Introduction
Clausen A. Food CPI and Expenditures Briefing Room, Table 10. US Department of Agriculture, Economic Research Service, 2011. http://www.ers.usda.gov/briefing/cpifoodandexpenditures/Data/Expenditures_tables/table10.htm. Accessed March 4, 2014.
Todd JE, Mancino L, Lin B-H. The impact of food away from home on adult diet quality. ERR-90, US Department of Agriculture, Economic Research Service, February 2010. http://www.ers.usda.gov/Publications/err90/. Accessed March 4, 2014.
Mancino L, Newman C. Who has time to cook? How family resources influence food preparation. Economic Research Service. http://www.ers.usda.gov/publications/err40/. Accessed March 4, 2014.
US Bureau of Labor Statistics. BLS Reports. Women in the Labor Force: A Databook. Report 1040. February 2013. http://www.bls.gov/cps/wlf-databook-2012.pdf. Accessed March 4, 2014.
Cooking Matters. 2012 Annual Review. http://cookingmatters.org/httpdocs/CM_AnnualReview_FINAL.pdf. Accessed March 4, 2014.
Methods
Reference | Design | Population | Intervention Duration | Measurement Tools and Measures | Dietary and/or Health Outcomes |
---|---|---|---|---|---|
Intervention without control group | |||||
Brown and Richards 22 | Post-assessment of intervention without control group: “Cook-an-Entrée” assignment | Students enrolled in a university nutrition course (n = 579), Brigham Young University, UT | 1 assignment | Open-ended qualitative survey “What did you learn from this experience?” to assess perception of food prepared | Students perceived the entrée they prepared to be nutritious (46%), easy to prepare (42%), and quick (28%). Most (98%) intended to prepare the entrée again. |
Lacey 23 | Post-assessment of intervention without control group: cooking assignment involving whole cereal grains | Students enrolled in a university Experimental Foods course (n = 60), West Chester University, PA | 1 assignment | Activity evaluation survey; qualitative responses to assess perception of overall experience | Median student ranking for overall experience was highly positive (7 on Likert scale ranging from 1 [highly negative] to 7 [highly positive]). |
Abbott et al 24 | Post-assessment of intervention without control group: interviews 6 mo to 5 y after participation in cooking classes | Aboriginal people, ages 19–72 y (mean, 48 y), mostly women, who participated in cooking courses at Aboriginal Medical Service, Australia (n = 23 of 73 total participants) | Attendance at 29 cooking classes | In-depth semistructured interviews analyzed thematically to assess cooking course experience, nutrition knowledge, cooking skills, dietary behavior, factors impacting application of knowledge, and skills from course | Participants reported improved understanding of healthy eating and cooking skills. Dietary changes most often reported were decreased salt and fat intake, and increased use of fresh vegetables. Families' willingness to accommodate dietary changes was most important influence on applying knowledge/skills from course. |
Davies et al 25 | Pre-/post-assessment of intervention without control group: peer-led cooking sessions and community nutrition campaigns (assessment at baseline, postintervention, and 1-y follow-up) | South Asian community members in Southampton, United Kingdom (46 individuals attended cooking sessions) | 10 tasting sessions and 28 cooking sessions offered (timeline unknown) | Dietary questionnaires, qualitative and quantitative techniques (nonspecific description of tools) to measure healthy eating knowledge, attitudes and behaviors (eating, shopping, and cooking), barriers to change, and maintenance | At 1-y postintervention, participants reported using low-fat dairy products, FV, and high-fiber starchy foods more often; and using less salt and eating fewer fatty, fried, and sugary foods (no information on statistical significance provided). |
At 1-y postintervention, participants reported using less fat in cooking and making positive changes in cooking practices. | |||||
Swindle et al 26 | Pre-/post-assessment of intervention without control group: nutrition education classes with cooking demonstration and food preparation skills (assessment at baseline, postintervention, and 3- or 6-mo follow-up) | Limited resource adults (n = 53) in Denver, COmetropolitan area | 6 weekly classes | Three behavioral scales (Eating, General, and Shopping Behaviors Scales) with acceptable internal consistency | Adults significantly improved all behaviors immediately postintervention based on retrospective pretest and posttest (n = 53). Most changes were retained at 3 and 6 mo after intervention. |
Shankar et al 27 | Pre-/post-assessment of intervention without control group: cooking lessons, meal planning, grocery shopping, and nutrition education (assessment at baseline, postintervention, and 4-mo follow-up) | Urban, African American women, ages 20–50 y, living in 11 public housing communities in Washington, DC; 18 waves of intervention conducted over 28-mo period (n = 212) | 6 90-min sessions twice/wk for 3 wk, plus 1 90-min follow-up booster session 6 wk later (20-wk intervention) | Multiple-pass 24-h recalls at each time point (NDSR protocol) to measure dietary change and sustained dietary patterns based on class attendance; interviews to assess knowledge, attitudes, practices related to food preparation and consumption | Participants who attended at least 5 sessions (n = 68) did not change average servings of FV; nonattendees had significant decrease (n = 23) at follow-up. Those attending at least 5 sessions (n = 75 and 68) showed significant decreases in total calories and percent calories from fat at both posttest and at follow-up. |
Condrasky | Pre-/post-assessment of intervention without control group: interactive cooking classes featuring commodity foods with cooking demonstrations | Head Start parents/guardians in South Carolina (n = 41: 2 men and 39 women; 60% African American, 30% Hispanic) | 2-h weekly sessions for 6 wk | 24-h dietary recall to assess changes in dietary intakes; Food Behavior Checklist to assess general food behaviors | From pre- to postintervention, there were no differences in intake of FV, dairy, and grains. Participants were more likely to report shopping with grocery list, thawing foods less often at room temperature, reading Nutrition Facts label when making food choices, and eating something within 2 h of waking up (statistical analyses not reported). |
Newman et al 29 | Pre-/post-assessment of intervention without control group: cooking classes plus telephone counseling, and newsletters (assessment at baseline and 12 mo) | Women (mean age, 54 y at study entry) who had been treated for early-stage breast cancer (n = 739), adhered to WHEL study, multicenter counseling, and diet assessment protocols | 12 monthly cooking classes and newsletters plus 15–23 dietary counseling calls | 24-h dietary recalls via telephone (NDSR protocol) to assess changes in dietary intakes; WHEL Adherence score 58 to assess relationship between target and estimated dietary intake, association between cooking class attendance and WHEL Adherence score | Telephone and print intervention was associated with significant increase in WHEL Adherence Score. WHEL Adherence Score improved significantly with increased cooking class attendance. Daily servings of FV increased, mean fiber intake increased, and fat intake decreased significantly. |
Woodson et al 30 | Pre-/post-assessment of intervention without control group: cooking class conducted by peer educators | African American members of faith communities who participated in Food for Health and Soul 2001–2003 (n = 485) | 6 60-min, weekly classes in church facilities | Eating Styles Questionnaire (16-item) 59 to assess changes in fat, sodium, and fiber intakes; stage of change for reducing fat and sodium intakes | Significant improvements in intakes of fat, fiber, and sodium (n = 349); no significant advancement in stage of change from baseline to postintervention (n = 285). |
Brown and Hermann 31 | Pre-/post-assessment of intervention without control group: produce cooking classes | Oklahoma residents from 28 counties (n = 373 adults), led by county Extension educators | Average of 8 classes over 2 mo | Pre- vs post-education questionnaire to assess changes in FV intakes and safe food-handling behaviors (pilot-tested for reliability) | Mean FV intakes significantly increased; 11% and 8% significantly increased hand and produce washing behaviors before food preparation, respectively. |
Keller et al 32 | Pre-/post-assessment of ongoing intervention program without control group: men's cooking group | Retired men from Evergreen Senior Center (n = 29 in 2000 and 2001), Guelph, Ontario, Canada | Monthly 2-h sessions for 8 mo | Cooking skills and attitudes questionnaire; key informant interviews to assess changes in cooking confidence, enjoyment, and attitudes; long-term food intake | Of 19 men completing pre/post questionnaires, most reported developing multiple cooking skills through the program, as well as increased pleasure and confidence cooking (statistical analyses not reported). The majority indicated developing strategies to reduce fat and salt in cooking and to increase fiber and variety. |
Foley and Pollard 33 | Pre-/post-assessment of intervention without control group: budget and cooking sessions delivered by trained community advisers, and grocery store tour (assessment at baseline, postintervention, and 6-wk and 4-y follow-up) | Low-income earners, the majority women and the usual shopper, living in Western Australia (n = 612; 150 of these were trained as advisers) (formative research began in 1991, outcome evaluation was completed in 1996) | 4 90-min sessions | FFQ (Diet Check) to assess changes in dietary intake and behavior (FV; breads and plain cereal foods; foods high in fat, salt, and sugar); questionnaire and in-person or telephone follow-up to assess spending changes and healthy food budgeting | For paired budget session attendees (n = 86), at 6-wk follow-up there was a significant increase in proportion who spread margarine thinly and who rarely ate “lollies” [candies] or bought cakes. Of those who attended budget/cooking sessions (n = 133), at 6 wk 28% indicated making changes in spending and 35% reported making changes in diet as result of program. |
Advisers at 4-y follow-up (n = 44) indicated spending more on FV (71%) and bread and cereal foods (50%), and less on chocolate/treats (70%) and convenience foods (69%) than before FoodCent$. | |||||
Ranson 34 | Post-intervention and follow-up of intervention without control group: men's cooking class (assessment postintervention and 4- to 6-wk follow-up) | Self-selected adult men (n = 60) (35–65 y) in South Australia (March, 1993 and November, 1994) | 1 2-h session once a week for 4 wk | Subjective process and impact questionnaire; group discussion; telephone follow-up to assess changes in cooking frequency and confidence, use of recipes provided | Most common verbal and written comment was to report more cooking confidence (detail not provided). At 4- to 6-wk follow-up, most reported cooking at home at least once and using a featured recipe regularly (statistical analyses not reported). |
Chapman-Novakofski and Karduck 35 | Pre-/post-assessment of intervention without control group: diabetes nutrition education plus cooking demonstrations, tasting | Self-selected adults with diabetes in 11 counties in Illinois in 2000 (n = 239 participants, with pre/post data from about 180) | 3 sessions (about 2 h each) | Nutrition knowledge, stage of change, and social cognitive theory questionnaires to assess changes in stage of change for diet behaviors, social cognitive theory variables related to diet, nutrition knowledge | Participants significantly increased nutrition knowledge pre- to postintervention. Confidence to change one's diet, prepare healthful meals, use Nutrition Facts label, and overcome meal preparation difficulty also significantly improved. Significantly different stage distributions for using herbs instead of salt, using artificial sweeteners, and controlling carbohydrates. |
Hermann et al 36 | Pre-/post-assessment of intervention without control group: cooking demonstration and tasting plus nutrition education and supermarket tour | Oklahoma residents over 55 y of age in 10 counties (n = 76) (mean age, 69 ± 8 y) | 8 weekly sessions | Food and Nutrition Behavior Questionnaire (18-item) to assess food selection and preparation, food intake, and food safety, pre/post 24-h dietary recall to assess food group intake changes; BMI; fasting total cholesterol | Significant increases were seen in total Food and Nutrition Behavior score and subscale scores with respect to “Food Selection and Preparation,” “Food Intake,” and “Food Safety” (n = 70). Participants significantly increased mean daily servings of vegetables, grains, and dairy; and decreased mean daily servings of fats, oils, and sweets (n = 67). No change in BMI; average fasting total serum cholesterol concentration significantly decreased (n = 72). |
McMurry et al 37 | Pre-/post-assessment of intervention without control group: nutrition education plus cooking demonstrations plus group discussion taught by dietitians | Individuals identified with hypercholesterolemia (n = 336) who attended at least 1 class; n = 49 attending ≥ 4 classes evaluated for plasma lipid changes, Salt Lake City, UT | 12–13 monthly nutrition classes followed by refresher classes at 6-mo intervals | Plasma cholesterol measurements, BMI Plasma cholesterol concentrations | Of participants completing at least 4 nutrition classes (n = unknown), 49 could be evaluated for plasma lipid changes. For all participants combined, mean plasma total and low-density lipoprotein cholesterol significantly decreased on average 8% from initial to final measurement; plasma high-density lipoprotein cholesterol, triglycerides, and BMI did not significantly change. |
Nonrandomized controlled trial | |||||
Condrasky et al 38 | Post-assessment of intervention with control group: cooking classes with professional chef and nutrition educator vs printed program material only | Low-income and minority caregivers (3 focus groups participated in evaluation; n = unknown; interviews with 12 key stakeholders), 3 counties in South Carolina | 5 sessions (2 h each) | Focus groups with participants, in-depth interviews with key stakeholders to assess perceived impact of program | Focus group participants reported increased awareness of healthy eating guidelines and preparation techniques for fruits and vegetables, and increased confidence to try new foods. Key stakeholders commented on program delivery logistics, need to expand program, and importance of hands-on skill building. |
Wrieden et al 39 | Nonrandomized controlled trial: introductory educational session plus cooking lessons vs introductory educational session only (assessment at pre-/postintervention and 6-mo follow-up) | Adults living in areas of social deprivation in 8 urban communities in Scotland (n = 113 total; dietary intake data from 29 intervention and 21 control participants) | 7 weekly classes | 7-day food and shopping diaries to assess FV, fiber, fish, bread, pasta, rice, and starchy food consumption; cooking skills questionnaires 60 to assess cooking confidence and ability | Between baseline and 6-mo follow-up, intervention participants significantly increased confidence in following recipe. Fruit intake increased significantly in intervention group (n = 29) between pre- and postintervention compared with control (n = 21), but not maintained at follow-up. |
No other significant changes were observed for reported dietary intake. | |||||
Kennedy et al 40 | Nonrandomized controlled trial: nutrition education classes with guided “hands-on” food preparation and cooking sessions vs no intervention (assessment at baseline, postintervention, and 3-mo follow-up) | Low-income mothers with young children, 26 intervention participants and 13 nonparticipants matched for sociodemographic characteristics, Deighton, United Kingdom | 10 weekly 2-h sessions | Semistructured interviews to assess changes in dietary habits, attitudes, changes in food-related practices, and factors that support and inhibit dietary change; questionnaire items on nutrition knowledge adapted from those used in similar studies to assess nutrition knowledge changes | Significantly higher quantitative scores in 2 of 4 treatment groups compared with control in nutrition knowledge, about half of participants in treatment groups reported changing food-related practices. Intervention participants reported gaining knowledge in translating abstract messages, changing cooking methods, and reducing fat intake. |
Auld and Fulton 41 | Nonrandomized controlled trial: cooking classes vs no intervention (assessment before and after classes and 3-mo follow-up) | Female clients of life skills training program in Colorado (20 intervention participants and 9 control participants) | 5 sessions | FFQ to measure changes in dietary intake; food attitudes survey to assess changes in cooking attitudes (acceptable test-retest reliability) | Intervention group significantly increased consumption of grains compared with control group but intakes of dairy, fruit, and meats were not significantly different. |
Jacoby et al 42 | Intervention with control group: infant feeding counseling, cooking demonstration, and recipe pamphlet vs infant feeding counseling and recipe pamphlet (assessment at baseline, 48 h postintervention, and 30-d follow-up) | Mothers of child 5–15 mo of age from 1 of 11 poor districts in Lima, Peru, attending Oral Rehydration clinic. Mothers had initiated weaning, children were fully rehydrated (70 mothers in cooking demonstration group and 73 mothers in pamphlet group with pre/post data) | 1 session with 20-min cooking demonstration | Interviews with recall of food preparation practices and foods given to child on previous day to assess infant food preparation practices (use of adequate weaning food), child's health status, and maternal knowledge); consistency of foods as proxy for energy density based on photographs and pretesting | Both intervention conditions significantly increased maternal knowledge and rates of using adequate weaning food; differences between groups were negligible. |
McKellar et al 43 | Nonrandomized controlled trial: Mediterranean-type diet cooking class vs healthy eating information control group (assessment at baseline and 3- and 6-mo follow-up) | Female patients in socially deprived areas with rheumatoid arthritis ages 30–70 y (n = 130; 75 cooking class and 55 control), Glasgow, United Kingdom | 6 2-h weekly sessions | Change in lifestyle, disease activity, and cardiovascular risk were assessed with rheumatoid arthritis clinical features (ie, tender and swollen joint count and C-reactive protein levels), cardiovascular risk assessment (ie, smoking habits, BMI, blood pressure, serum cholesterol, and glutathione); FFQ 61 to assess changes in dietary intakes | Intervention group significantly increased weekly total consumption of FV and legumes and improved ratio of monounsaturated to saturated fats consumed; no changes were observed for control group. Intervention participants significantly benefited compared with controls in patient global assessment at 6 mo, pain score at 3 and 6 mo, duration of early morning stiffness at 6 mo, and health assessment questionnaire scores at 3 mo. Intervention group showed significant drop in systolic blood pressure; control group showed no change. No intervention dependent changes were observed for BMI or cardiovascular risk factors. |
Randomized controlled trial | |||||
Condrasky et al 44 | Randomized controlled trial: cooking classes vs lesson materials and recipes (assessment at baseline and postintervention) | Parents/caregivers of preschool children, Spartanburg, SC (n = 29 total, 15 intervention participants, 14 control participants) | Lessons (n = unknown) in 2-h sessions | Questionnaires, informal focus group discussions to assess changes in mealtime practices, use of flavors in cooking at home, FV intake, parental support | Significant changes in intervention group included awareness of how to prepare simple, healthful meals using spices compared with control group. No significant changes in FV intake among either group. |
Clifford et al 45 | Randomized controlled trial: viewing cooking show episodes vs episodes on sleep disorders (assessment at pre- and postintervention and 4-mo follow-up) | Upper-level college students from non-health courses (50 intervention participants and 51 control participants), Fort Collins, CO | 4 15-min weekly episodes | FFQ based on NCI Health Habits and History food frequency questionnaire 62 to assess changes in FV intake and personal factors survey to assess changes in knowledge, motivators/barrier, self-efficacy (content validity, test-retest reliability and internal consistency established for survey). | Significant improvements in Dietary Guidelines for Americans knowledge in intervention compared with control group. Significant pre/post improvements in cooking motivators and barriers and self-efficacy in intervention (n = 50) compared with control group (n = 51), but this was not maintained at follow-up (n = 30/group). No significant change in intervention group compared with control group for FV motivators and barriers, self-efficacy, or consumption. |
Levy and Auld 46 | Randomized controlled trial: cooking class intervention vs cooking demonstration (assessment at baseline and 1, 2, and 3 mo postintervention) | Self-selected sophomore-level students at Colorado State University (Fort Collins, CO) spring and fall, 2002 (n = 65); 33 cooking class group participants; 32 demonstration group participants | Intervention: 4 2-h cooking classes and supermarket tour, 1 cooking demonstration | Eating habits and cooking/food preparation surveys, 72-h food preparation recalls to assess changes in attitudes, knowledge, and behaviors regarding cooking (content validity, test-retest reliability, and internal consistency established for surveys.) | Cooking class participants (n = 26) had more statistically significant positive shifts in attitudes including self-efficacy in using various cooking techniques compared with demonstration group (n = 26). At 3-mo posttest, cooking class participants (n = 26) had significantly greater levels of cooking enjoyment, self-efficacy and viewing cooking as beneficial compared with demonstration group (n = 26). |
Karvetti | Randomized controlled trial with 2 interventions and control group: nutrition education plus lecture vs nutrition education plus cooking demonstrations vs usual care (assessments at baseline, beginning of rehabilitation period, and 3, 5, 6, 12, and 24 mo post–myocardial infarction) | Adult men, 27–64 y of age, who had a myocardial infarction, treated at Turku University Hospital, Turku, Finland (98 lecture plus cooking demonstration and 96 control with baseline data, 86 in lecture plus cooking demonstration group, and 78 in control group at 1 y; 77 in the lecture plus cooking demonstration group and 66 in control group at 2 y) | 3 individual counseling sessions plus 6 group nutrition classes; 6 food demonstrations | 24-h recalls and dietary history to assess changes in dietary/nutrient intakes | No significant differences between lecture and food demonstration groups; food intake changes between the 2 groups were almost identical. Two years after myocardial infarction, treatment groups combined significantly reduced high-calorie and cholesterol-containing food consumption to greater extent than control group; combined treatment groups also significantly increased FV, fats, and low-fat milk product consumption compared with control group. |
Flesher et al 48 | Randomized controlled trial: individual nutrition counseling plus cooking and exercise classes vs standard care (assessments at baseline and 6- and 12-mo follow-up) | Control (n = 17) and experimental (n = 23) groups of chronic kidney disease patients in greater Vancouver, Canada area | Cooking classes over 4 wk for 2 h/session plus shopping tour, plus cookbook, 12-wk exercise class (3 1-h sessions) | Blood tests, urine tests, blood pressure measurements to assess changes in urinary protein and sodium, blood pressure, glomerular filtration rate, and total cholesterol | In experimental group, significantly more patients (61%) improved in 4 of 5 measures. whereas only 12% of control group improved in 4 of 5 measures. |
Carmody et al 49 | Randomized controlled trial: cooking classes related to plant-based foods, fish, whole grains, and vegetables plus mindfulness training vs usual treatment (assessment at baseline, postintervention, and 3-mo follow-up) | 3 cohorts of men with prostate cancer who had undergone primary treatment and subsequent prostate-specific antigen level increase, and had not received other therapy within previous 6 m (17 cooking class participants and 19 wait-list control participants), Worcester, MA | 11 2.5-h weekly classes | Multiple pass 24-h dietary recall (NDSR protocol) to assess addition of plant-based foods and fish and avoidance of meat, poultry, and dairy products; BMI, Quality of Life Functional Assessment of Chronic Illness Therapy tool to assess quality of life outcome index; serum prostate-specific antigen velocity to measure change in prostate-specific antigen | Intervention participants (n = 10) significantly reduced consumption of saturated fat and animal proteins and increased consumption of vegetable protein and total dietary fiber compared with control group (n = 14). Intervention group showed a significant increase in quality of life on trial outcome index compared with control group. No significant difference was found between the 2 groups in weight gain/loss or rate of prostate-specific antigen increase. |
Academy of Nutrition and Dietetics Evidence Analysis Library. Quality Criteria Checklist. http://andevidencelibrary.com/worksheet.cfm?worksheet_id=250517. Accessed August 1, 2013.
Construct | Tool | Original Source for Tools/Information About Pilot Testing | Psychometric Data (If Available) |
---|---|---|---|
Dietary behavior change | 7-d food diary 39 | ||
24-h dietary recall 27 , , 29 , 36 , , 49 | |||
FFQ 33 , 41 , 43 , 45 | FFQ 43 from previously validated tool61 FFQ 41 adapted from instruments used in national surveysFFQ 45 adapted from NCI Health Habits History Questionnaire62 | FFQ 43 : significant correlations (0.27–0.75) for major nutrients estimated from FFQ and 7-d weighed dietary records61 FFQ 45 : ≥ 80% agreement between FFQ and 3-d food record for fruit (r = 0.43) and vegetable (r = 0.65) intake by 77% of subjects62 and reliability confirmed (test-retest correlations ≥ 0.60)45 | |
Index of dietary intake meeting target intake based on 24-h dietary recalls 29 | Women's Healthy Eating and Living study Adherence Score 29 also described in Pierce et al58 | Women's Healthy Eating and Living study score 29 based on relationship between national dietary guidance and dietary recall results, relationship tested and confirmed in feasibility study based on circulating concentrations of carotenoids63 | |
Dietary history | |||
FV intake 31 , 44 | Pre-post questionnaire pilot-tested for reliability 31 | Reliability data not reported 31 | |
Frequency of reported dietary behaviors 25 , 26 , , 30 , 33 , 36 or number of participants reporting dietary change40 | General and Eating Behavior Scales of Operation Frontline questionnaire 26 internal consistency establishedEating Styles Questionnaire 30 from Hargreaves et al59 | General, Eating, Shopping Behavior Scales 26 : Cronbach α ≥ .68Eating Styles Questionnaire 30 : Coefficient α = .90, significant correlations between fat and fiber intakes based on dietary screener64 were −.65 and −.40, respectively | |
Eating habits survey 46 | Eating habits survey 46 reviewed for content validity and tested for reliability | Agreement between responses at time 1 and time 2 > 70% with no differences in means | |
Mealtime practices, use of flavors in cooking 44 | |||
Cooking skills, habits | Cooking skills questionnaire, 32 , 39 cooking survey of attitudes, behavior, and knowledge32 , 46 ; cooking confidence/frequency questions32 , 34 | Cooking skills questionnaire 39 based on previous nutrition knowledge questionnaire tested for reliability and internal consistency60 Cooking survey 46 reviewed for content validity; test-retest reliability and internal consistency established | Cooking skills questionnaire 39 : based on previous questionnaire with Cronbach α ≥ .56 for knowledge and skills scales and significant correlations for time 1 and time 1 scores ≥ .38160 Cooking survey 46 : agreement between responses at time 1 and time 2 > 70% with no differences in means; attitude and knowledge scales verified with Cronbach α. |
Food preparation | 72-h food preparation recall 46 | ||
Nutrition knowledge | Nutrition knowledge questionnaire 35 , 40 | Questions 35 from existing Dining with Diabetes programQuestions 40 adapted from similar studies and reviewed for content validity | |
Attitudes | 8-item attitude questionnaire 41 | Questionnaire 41 developed by experts to reflect program objectives and test-retest reliability established | Test-retest correlations ranged from 0.77 to 0.93 for attitudes 41 |
Cooking knowledge, attitudes, behaviors | Knowledge, attitudes, behavior questionnaires 27 , 45 | Measures 27 selected based on previous work and pilot testedPersonal Factors Survey 45 reviewed for content validity; test-retest reliability and internal consistency established | Personal Factors Survey 45 test-retest reliability correlations (≥ 0.50) and internal consistency verified with Cronbach α |
General food behaviors | 10-item Food Behavior Checklist; 18-item Food and Nutrition Behavior questionnaire 36 | Food Behavior Checklist designed with procedures from Perkin 65 Food and Nutrition Behavior questionnaire 36 adapted from Oklahoma Expanded Food Nutrition Education Program |
Results
Study Type and Outcome Measures
Process Evaluation
Evidence Analysis Library Process of Validity Ratings
Outcome Evaluation: Dietary Intake
Outcome Evaluation: Knowledge/Skills
Outcome Evaluation: Cooking Self-Efficacy/Confidence, Intention/Behavior, and Attitudes
Outcome Evaluation: Health Outcomes
Discussion
Findings Related to Changes in Dietary Intake and Health Outcomes
- McKellar G.
- Morrison E.
- McEntegart A.
- et al.