Presentation Title
Recipes for Health: A Community-based Nutrition Intervention
Presenter Credentials
Gabriela Ruiz Barnecett, Dr. Kiran C. Patel College of Osteopathic Medicine, Masters in Nutrition Program (MS, RDN), second year Sylvia Lillquist-Rodriguez, Dr. Kiran C. Patel College of Osteopathic Medicine, Masters in Nutrition Program (MS, RDN), second year Natalie Flexman, Dr. Kiran C. Patel College of Osteopathic Medicine, Doctor of Osteopathic Medicine (D.O.), third year. Nadine Mikati, PhD, RDN, LDN, Associate Professor, Department of Nutrition
Presenter Degree
BS
College
Dr. Kiran C. Patel College of Osteopathic Medicine
Campus Location
Ft. Lauderdale
Format
Poster
IRB Approval Verification
Yes
Abstract
Objective The aim of this study was to determine if nutrition education and hands-on cooking classes will result in improvement in eating habits and cooking skills in order to empower individuals to manage chronic disease through diet and lifestyle changes. Background Obesity is a major public health concern in the United States, especially that it has been associated with an increased incidence of multiple co-morbidities.1-2 In 2020, Florida was reported to have a 28.4% adult obesity rate with an increased trend over time.3 Positive eating behavior modifications learned through nutrition education sessions are the main interventions proposed to target overweight and obesity.4-6 Methods Twenty-one participants (n=21) were recruited from primary health clinics in Miami-Dade, Broward, and Palm Beach counties. A total of eight weekly virtual lessons were conducted which included both a culinary and a nutrition education portion. At baseline and post-intervention, participants filled out a validated questionnaire with questions related to nutrition knowledge and behavior, fruit and vegetable consumption and cooking skills. Weight was self-reported. Statistical analysis was conducted using SPSS and included descriptive statistics and a paired t-test to compare pre- and post-intervention data. Results Throughout the eight weeks, subject attendance ranged from 61-95%. Nineteen participants completed the post-intervention questionnaire (n=18). Results showed a statistically significant mean weight loss of 3.74 ±5.26 lbs (p=0.006) and a statistically significant mean BMI change of -0.66 ±0.86 (p=0.004) at post-intervention compared to baseline. In addition, subjects reported an increased confidence in dietary habits and culinary skills post-intervention. Conclusion Our results show exciting data in support of this project’s objectives that a healthy cooking intervention can (1) increase nutrition knowledge, (2) increase confidence in healthy food choices, (3) increase confidence in food preparation skills, and (4) improve weight and BMI in participants. Interprofessional Implications This study was funded by the Quality-of-Life Grant at NSU. We would like to acknowledge our community partners Baptist Health and Common Threads. This research was a collaborative effort between dietitians, physicians, students, and a chef instructor. References 1. Guh DP, Zhang W, Bansback N, Amarsi Z, Birmingham CL, Anis AH. The incidence of co-morbidities related to obesity and overweight: a systematic review and meta-analysis. BMC Public Health. 2009;9:88. 2. Hales CM, Carroll MD, Fryar CD, Ogden CL. Prevalence of Obesity Among Adults and Youth: United States, 2015-2016. NCHS Data Brief. 2017(288):1-8. 3. State of Childhood Obesity. https://stateofchildhoodobesity.org/states/fl/. Accessed January 5, 2021. 4. Aronne LJ, Nelinson DS, Lillo JL. Obesity as a disease state: a new paradigm for diagnosis and treatment. Clin Cornerstone. 2009;9(4):9-25; discussion 26-29. 5. Reicks M, Trofholz AC, Stang JS, Laska MN. Impact of cooking and home food preparation interventions among adults: outcomes and implications for future programs. J Nutr Educ Behav. 2014;46(4):259-276. 6. Garcia AL, Reardon R, McDonald M, Vargas-Garcia EJ. Community Interventions to Improve Cooking Skills and Their Effects on Confidence and Eating Behaviour. Curr Nutr Rep. 2016;5(4):315-322.
Selection Criteria
1
Recipes for Health: A Community-based Nutrition Intervention
Objective The aim of this study was to determine if nutrition education and hands-on cooking classes will result in improvement in eating habits and cooking skills in order to empower individuals to manage chronic disease through diet and lifestyle changes. Background Obesity is a major public health concern in the United States, especially that it has been associated with an increased incidence of multiple co-morbidities.1-2 In 2020, Florida was reported to have a 28.4% adult obesity rate with an increased trend over time.3 Positive eating behavior modifications learned through nutrition education sessions are the main interventions proposed to target overweight and obesity.4-6 Methods Twenty-one participants (n=21) were recruited from primary health clinics in Miami-Dade, Broward, and Palm Beach counties. A total of eight weekly virtual lessons were conducted which included both a culinary and a nutrition education portion. At baseline and post-intervention, participants filled out a validated questionnaire with questions related to nutrition knowledge and behavior, fruit and vegetable consumption and cooking skills. Weight was self-reported. Statistical analysis was conducted using SPSS and included descriptive statistics and a paired t-test to compare pre- and post-intervention data. Results Throughout the eight weeks, subject attendance ranged from 61-95%. Nineteen participants completed the post-intervention questionnaire (n=18). Results showed a statistically significant mean weight loss of 3.74 ±5.26 lbs (p=0.006) and a statistically significant mean BMI change of -0.66 ±0.86 (p=0.004) at post-intervention compared to baseline. In addition, subjects reported an increased confidence in dietary habits and culinary skills post-intervention. Conclusion Our results show exciting data in support of this project’s objectives that a healthy cooking intervention can (1) increase nutrition knowledge, (2) increase confidence in healthy food choices, (3) increase confidence in food preparation skills, and (4) improve weight and BMI in participants. Interprofessional Implications This study was funded by the Quality-of-Life Grant at NSU. We would like to acknowledge our community partners Baptist Health and Common Threads. This research was a collaborative effort between dietitians, physicians, students, and a chef instructor. References 1. Guh DP, Zhang W, Bansback N, Amarsi Z, Birmingham CL, Anis AH. The incidence of co-morbidities related to obesity and overweight: a systematic review and meta-analysis. BMC Public Health. 2009;9:88. 2. Hales CM, Carroll MD, Fryar CD, Ogden CL. Prevalence of Obesity Among Adults and Youth: United States, 2015-2016. NCHS Data Brief. 2017(288):1-8. 3. State of Childhood Obesity. https://stateofchildhoodobesity.org/states/fl/. Accessed January 5, 2021. 4. Aronne LJ, Nelinson DS, Lillo JL. Obesity as a disease state: a new paradigm for diagnosis and treatment. Clin Cornerstone. 2009;9(4):9-25; discussion 26-29. 5. Reicks M, Trofholz AC, Stang JS, Laska MN. Impact of cooking and home food preparation interventions among adults: outcomes and implications for future programs. J Nutr Educ Behav. 2014;46(4):259-276. 6. Garcia AL, Reardon R, McDonald M, Vargas-Garcia EJ. Community Interventions to Improve Cooking Skills and Their Effects on Confidence and Eating Behaviour. Curr Nutr Rep. 2016;5(4):315-322.