Nutrition and Culinary in the Kitchen Program: a randomized controlled intervention to promote cooking skills and healthy eating in university students - study protocol

• Published in: Nutrition journal Vol. 16; no. 1; p. 83
• 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 BioMed Central Ltd 20-12-2017; BioMed Central; BMC
• Subjects: Clinical trials; Cooking behavior; Cooking classes; Cooking intervention; Culinary skills; Food habits; Nutrition; Physical fitness; Real setting; Students; University students; Cooking behavior; Cooking classes; Study protocol; Methodology; University students; Real setting; Sustained impact; Healthy feeding practices; Cooking intervention; Culinary skills
• ISSN: 1475-2891; 1475-2891
• DOI: 10.1186/s12937-017-0305-y

Community-based intervention studies that aim at developing cooking skills have increased in the scientific literature and are related to healthier food practices. However, methodological limitations are observed and only a few studies have university students as the target. The university entrance period has been related to negative changes in eating habits among young people and it represents an important period for developing interventions for health promotion. This study describes the study protocol and the evaluation framework for the Nutrition and Culinary in the Kitchen program. This program aims to develop cooking skills in university students, and is based on the Cooking with a Chef program in the United States.
This ongoing, randomized controlled intervention was designed with a six month follow-up study. The intervention consisted of three-hour weekly classes during a six week period with printed materials provided. Five of the classes were hands-on cooking and one was a tour to a popular food market. There were eight primary outcome measures: changes in relation to i) accessibility and availability of fruits and vegetables; ii) cooking attitudes; iii) cooking behaviors at home; iv) cooking behaviors away from home; v) produce consumption self-efficacy; vi) self-efficacy for using basic cooking techniques; vii) self-efficacy for using fruits, vegetables, and seasonings (while cooking); and viii) knowledge of cooking terms and techniques. Secondary outcomes included changes in body mass index and in personal characteristics related to cooking. Repeated measures were collected through the application of an online self-completed survey, at baseline, after intervention and six months after intervention. A sample of 80 university students (40: intervention group; 40: control group) was estimated to detect a mean change of 1.5 points in cooking knowledge, with study power of 80%, and 95% level of confidence, plus 20% for random losses and 10% for confounding factors. The control group participants have continued with their usual activities. Data analyses will evaluate the intervention effect on changes in outcomes within and between groups, as well as explore relations with personal characteristics.
This method provides new evidence about whether or not a culinary intervention targeting university students has an impact on the improvement of cooking skills and healthy eating practices.
Brazilian Clinical Trials Registry - RBR-8nwxh5 ( http://www.ensaiosclinicos.gov.br/rg/RBR-8nwxh5/ ).