Development and implementation of a community health centre-based cooking skills intervention in Detroit, MI.
Development and implementation of a community health centre-based cooking skills intervention in Detroit, MI.
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DOI：
10.1017/s1368980020003481
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发表时间：
2021-03
影响因子：
3.2
通讯作者：
Wolfson JA
中科院分区：
文献类型：
--
作者：
Garcia T;Ford B;Pike D;Bryce R;Richardson C;Wolfson JA
在社区健康中心 (CHC) 制定并实施基于食品机构的社区定制烹饪计划，并评估干预措施对烹饪信心和食物浪费的影响。本研究采用了探索性、序贯混合方法设计。开展了焦点小组 (n 38) 活动，为烹饪干预措施的制定提供信息，然后在健康中心的教学厨房规划并试点了六门烹饪课程 (n 45)。使用课前和课后调查评估烹饪信心和相关结果的变化。干预后 2-4 个月进行后续访谈 (n 12)，以评估满意度和短期结果。密歇根州底特律的一家 CHC。 CHC 招募的年龄≥18 岁的讲西班牙语和英语的成年人。在形成性焦点小组中，患者发现了烹饪健康膳食的多重障碍，包括食物质量、成本和便利性之间的权衡、慢性病管理以及缺乏时间和兴趣。每节烹饪课都介绍了各种烹饪技巧和食物保存策略。参与者表现出对烹饪（P < 0.004）、尝试新原料（P < 0.006）以及了解如何在食物变质之前利用食物（P < 0.017）的信心。在课后采访中，参与者表示他们重视社交互动和参与形式，并且他们在家中使用了食谱和烹饪技术。为社区量身定制的实践烹饪课程是吸引 CHC 患者参与的有效方式，并提高了烹饪信心。
To develop and implement a community-tailored, food agency-based cooking programme at a community health centre (CHC) and evaluate the effect of the intervention on cooking confidence and food waste. This study used an exploratory, sequential mixed methods design. Focus groups (n 38) were conducted to inform the development of a cooking intervention, then six cooking classes (n 45) were planned and piloted in the health centre’s teaching kitchen. Changes in cooking confidence and related outcomes were assessed using pre- and post-class surveys. Follow-up interviews (n 12) were conducted 2–4 months post-intervention to assess satisfaction and short-term outcomes. A CHC in Detroit, MI. Spanish- and English-speaking adults aged ≥18 years recruited at the CHC. In the formative focus groups, patients identified multiple barriers to cooking healthy meals, including trade-offs between quality, cost and convenience of food, chronic disease management and lack of time and interest. Each cooking class introduced a variety of cooking techniques and food preservation strategies. Participants demonstrated increased confidence in cooking (P 0.004), experimenting with new ingredients (P 0.006) and knowing how to make use of food before it goes bad (P 0.017). In post-class interviews, participants reported that they valued the social interaction and participatory format and that they had used the recipes and cooking techniques at home. A community-tailored, hands-on cooking class was an effective way to engage patients at a CHC and resulted in increased cooking confidence.