Evaluation of the “Eat Better Feel Better” Cooking Programme to Tackle Barriers to Healthy Eating

Ada L. Garcia, Rebecca Reardon, Elizabeth Hammond, Alison Parrett and Anne Gebbie-Diben
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Ada L. Garcia: Human Nutrition, School of Medicine, College of Medical, Veterinary & Life Sciences University of Glasgow, Glasgow G31 2ER, UK
Rebecca Reardon: Human Nutrition, School of Medicine, College of Medical, Veterinary & Life Sciences University of Glasgow, Glasgow G31 2ER, UK
Elizabeth Hammond: Public Health Directorate, NHS Greater Glasgow and Clyde, Glasgow G12 0XH, UK
Alison Parrett: Human Nutrition, School of Medicine, College of Medical, Veterinary & Life Sciences University of Glasgow, Glasgow G31 2ER, UK
Anne Gebbie-Diben: Public Health Directorate, NHS Greater Glasgow and Clyde, Glasgow G12 0XH, UK

IJERPH, 2017, vol. 14, issue 4, 1-18

Abstract: We evaluated a 6-week community-based cooking programme, “Eat Better Feel Better”, aimed at tackling barriers to cooking and healthy eating using a single-group repeated measures design. 117 participants enrolled, 62 completed baseline and post-intervention questionnaires, and 17 completed these and a 3–4 months follow-up questionnaire. Most participants were female, >45 years, and socioeconomically deprived. Confidence constructs changed positively from baseline to post-intervention (medians, scale 1 “not confident” to 7 “very confident”): “cooking using raw ingredients” (4, 6 p < 0.003), “following simple recipe” (5, 6 p = 0.003), “planning meals before shopping” (4, 5 p = <0.001), “shopping on a budget (4, 5 p = 0.044), “shopping healthier food” (4, 5 p = 0.007), “cooking new foods” (3, 5 p < 0.001), “cooking healthier foods” (4, 5 p = 0.001), “storing foods safely” (5, 6 p = 0.002); “using leftovers” (4, 5 p = 0.002), “cooking raw chicken” (5, 6 p = 0.021), and “reading food labels” (4, 5 p < 0.001). “Microwaving ready-meals” decreased 46% to 39% ( p = 0.132). “Preparing meals from scratch” increased 48% to 59% ( p = 0.071). Knowledge about correct portion sizes increased 47% to 74% ( p = 0.002). Spending on ready-meals/week decreased. Follow-up telephone interviewees ( n = 42) reported developing healthier eating patterns, spending less money/wasting less food, and preparing more meals/snacks from raw ingredients. The programme had positive effects on participants’ cooking skills confidence, helped manage time, and reduced barriers of cost, waste, and knowledge.)

Keywords: diet behaviour; socioeconomic deprivation; community-based intervention; food waste (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2017
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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