The impact of a community-based food skills intervention on cooking confidence, food preparation methods and dietary choices ? an exploratory trial Export

@article{citeulike:6073475, abstract = {ObjectiveTo evaluate the feasibility of undertaking a food skills intervention study in areas of social deprivation aimed at altering cooking confidence, food preparation methods and dietary choices.DesignA standardised skills programme was implemented in community-based settings. Pre- (T1) and post-intervention (T2) and 6-month follow-up (T3) measures (7-day diaries and self-administered questionnaires) were undertaken in intervention and comparison groups.SettingEight urban communities in Scotland.SubjectsOne hundred and thirteen adults living in areas of social deprivation.ResultsIt was clear that many subjects led fragmented lives and found commitment to intervention classes problematic. Sixty-three subjects completed the final (T3) assessments. The response to each component varied due to inability to attend sessions, illness, study requirements, employment, moving out of the area, change in circumstances, loss of interest and loss of postal questionnaires. At baseline, reported consumption of fruit and vegetables was low (mean frequency 8.1\<2.36 to 2.70.05) in intervention subjects who reported confidence in following a recipe (67\&\#8211;90\%,).ConclusionsThis exploratory trial shows that a food skills intervention is likely to have a small but positive effect on food choice and confidence in food preparation. A full-scale randomised controlled trial in this hard-to-reach group would require a range of flexible approaches rather than a fully defined intervention, and presents challenges for trial design.}, author = {Wrieden, Wendy L. and Anderson, Annie S. and Longbottom, Pat J. and Valentine, Karen and Stead, Martine and Caraher, Martin and Lang, Tim and Gray, Bill and Dowler, Elizabeth}, citeulike-article-id = {6073475}, citeulike-linkout-0 = {http://journals.cambridge.org/action/displayAbstract?fromPage=online&aid=648716}, citeulike-linkout-1 = {http://dx.doi.org/10.1017/S1368980007246658}, doi = {10.1017/S1368980007246658}, journal = {Public Health Nutrition}, keywords = {intervention, nutrition, randomized, skills}, number = {02}, pages = {203--211}, posted-at = {2009-11-05 10:29:01}, priority = {2}, title = {The impact of a community-based food skills intervention on cooking confidence, food preparation methods and dietary choices ? an exploratory trial}, url = {http://dx.doi.org/10.1017/S1368980007246658}, volume = {10}, year = {2007} }

TY - JOUR ID - citeulike:6073475 L3 - citeulike-article-id:6073475 N2 - ObjectiveTo evaluate the feasibility of undertaking a food skills intervention study in areas of social deprivation aimed at altering cooking confidence, food preparation methods and dietary choices.DesignA standardised skills programme was implemented in community-based settings. Pre- (T1) and post-intervention (T2) and 6-month follow-up (T3) measures (7-day diaries and self-administered questionnaires) were undertaken in intervention and comparison groups.SettingEight urban communities in Scotland.SubjectsOne hundred and thirteen adults living in areas of social deprivation.ResultsIt was clear that many subjects led fragmented lives and found commitment to intervention classes problematic. Sixty-three subjects completed the final (T3) assessments. The response to each component varied due to inability to attend sessions, illness, study requirements, employment, moving out of the area, change in circumstances, loss of interest and loss of postal questionnaires. At baseline, reported consumption of fruit and vegetables was low (mean frequency 8.1<2.36 to 2.70.05) in intervention subjects who reported confidence in following a recipe (67–90%,).ConclusionsThis exploratory trial shows that a food skills intervention is likely to have a small but positive effect on food choice and confidence in food preparation. A full-scale randomised controlled trial in this hard-to-reach group would require a range of flexible approaches rather than a fully defined intervention, and presents challenges for trial design. IS - 02 JF - Public Health Nutrition EP - 211 TI - The impact of a community-based food skills intervention on cooking confidence, food preparation methods and dietary choices ? an exploratory trial VL - 10 SP - 203 KW - intervention KW - nutrition KW - randomized KW - skills AU - Wrieden, Wendy AU - Anderson, Annie AU - Longbottom, Pat AU - Valentine, Karen AU - Stead, Martine AU - Caraher, Martin AU - Lang, Tim AU - Gray, Bill AU - Dowler, Elizabeth PY - 2007/// UR - http://dx.doi.org/10.1017/S1368980007246658 ER -