Positive impact of a cooking skills intervention among Brazilian university students: Six months follow-up of a randomized controlled trial

• Published in: Appetite Vol. 130; pp. 247 - 255
• Main Authors: Bernardo, Greyce Luci, Jomori, Manuela Mika, Fernandes, Ana Carolina, Colussi, Claudia Flemming, Condrasky, Margaret D., Proença, Rossana Pacheco da Costa
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01-11-2018
• Subjects: College students; Culinary; Hands-on cooking classes; Healthy eating; Nutrition education; Sustained impacts; Hands-on cooking classes; Sustained impacts; College students; Healthy eating; Nutrition education; Culinary
• ISSN: 0195-6663; 1095-8304
• DOI: 10.1016/j.appet.2018.08.014

The purpose of this study was to determine the effects of the Nutrition and Culinary in the Kitchen (NCK) Program to evaluate the improvement of cooking skills and healthy eating of university students.
A randomized controlled trial with six months follow-up was used incorporating an intervention group (IG) and a control group (CG). The IG participated in the NCK program over a six-week period, three hours weekly, based on five hands-on cooking classes and one food market visit, while CG continued their usual activities. Outcome measures included changes in relation to a) accessibility and availability of fruits and vegetables (AAFV); b) cooking attitudes (CA); c) cooking behaviors at home (CBH); d) cooking behaviors away from home (CBAH) e) produce consumption self-efficacy (SEPC); f) self-efficacy for using cooking techniques (SECT); g) self-efficacy for using fruits, vegetables, and seasonings (while cooking) (SEFVS); and h) knowledge of cooking terms and techniques (CTT). An online self-completed validated survey was answered, at three time points: baseline (T1), after intervention (T2) and six months after intervention (T3). Statistical analyses were conducted to evaluate changes in outcomes within and between groups over time.
76 students completed the online questionnaire at the 3 time points. Findings revealed a statistically significant increase (p < 0.05) in all outcomes evaluated in the IG, except for CBH and CBAH. This effect was sustained at T3 (p < 0.001). Results were similar to the adjusted model (p < 0.001), thus, indicating that IG changes, when compared to CG, were due to the intervention effect.
NCK culinary intervention program demonstrated efficacy for the increased on AAFV, CA, SEPC, SECT, SEFVS and CTT with university students.
•No study to date has focused on sustained impact (6 months) of cooking intervention with university students.•Significant changes on attitudes, confidence and knowledge related cooking were found in the intervention group.•There was sustained impact on cooking skills and healthy eating practices of university students in the intervention group.•The Nutrition and Culinary in the Kitchen Program was found to be effective in the long term for the outcomes investigated.