Motivation for and Effect of Cooking Class Participation: A Cross-Sectional Study Following the 2011 Great East Japan Earthquake and Tsunami

Ai Tashiro, Kayako Sakisaka, Yuri Kinoshita, Kanako Sato, Sakiko Hamanaka and Yoshiharu Fukuda
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Ai Tashiro: Graduate School of Environmental Studies, Tohoku University, 468-1, Aoba, Aramaki, Aoba-ku, Sendai, Miyagi 980-8572, Japan
Kayako Sakisaka: Teikyo University Graduate School of Public Health, 2-11-1 Kaga, Itabashi-ku, Tokyo 173-8605, Japan
Yuri Kinoshita: Division of Food Science and Nutrition, Tohoku Seikatsu Bunka Junior College, 1-18-2, Niji-No-Oka, Izumi-Ku, Sendai, Miyagi 981-8585, Japan
Kanako Sato: Department of Health and Nutrition, Junior College Course, Chukyo Gakuin University, 2216, Toki-Tyou, Mizunami, Gifu 509-6192, Japan
Sakiko Hamanaka: Teikyo University Graduate School of Public Health, 2-11-1 Kaga, Itabashi-ku, Tokyo 173-8605, Japan
Yoshiharu Fukuda: Teikyo University Graduate School of Public Health, 2-11-1 Kaga, Itabashi-ku, Tokyo 173-8605, Japan

IJERPH, 2020, vol. 17, issue 21, 1-16

Abstract: We explored the association between the motivation for and effects of cooking class participation in disaster-affected areas following the 2011 Great East Japan Earthquake and Tsunami. We conducted questionnaire surveys in January and February 2020, and applied three Poisson regression models to a cross-sectional dataset of participants, analyzing three perceived participation effects: increase in new acquaintances and friends, increase in excursion opportunities, potential for gaining motivation, and a new sense of life purpose. We also applied the interaction term of motivation variables and usual eating patterns (eating alone or with others). We obtained 257 valid responses from 15 cooking venues. The interaction term for participants’ motivation and eating patterns was associated with their perceived participation effects. “Motivation for nutrition improvement × eating alone” was positively associated with an increase in new acquaintances and friends (IRR: 3.05, 95% CI, 1.22–7.64). “Motivation for increasing personal cooking repertoire × eating alone” was positively associated with increased excursion opportunities (IRR: 5.46, 95% CI, 1.41–21.20). In contrast, the interaction effect of “motivation of increasing nutrition improvement × eating alone” was negatively associated with increased excursion opportunities (IRR: 0.27, 95% CI, 0.12–0.69). The results show that the cooking class was effective, as residents’ participation improved their nutritional health support and increased their social relationships.

Keywords: cooking class; post-disaster support; eating behavior; solo dining; health promotion; regional study (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2020
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