- Title
- Impact and evaluation of an online culinary nutrition course for health, education and industry professionals to promote vegetable knowledge and consumption
- Creator
- Asher, Roberta C.; Clarke, Erin D.; Bucher, Tamara; Shrewsbury, Vanessa A.; Roberts, Steven; Collins, Clare E.
- Relation
- Journal of Human Nutrition and Dietetics Vol. 36, Issue 3, p. 967-980
- Publisher Link
- http://dx.doi.org/10.1111/jhn.13109
- Publisher
- Wiley
- Resource Type
- journal article
- Date
- 2023
- Description
- Background: Poor diet, including inadequate vegetable intake, is a leading risk factor for noncommunicable disease. Culinary and nutrition education provided to trainee and practising health and education professionals is an emerging strategy to promote improved dietary intake, including vegetable consumption. We evaluated the impact and feasibility of an online culinary medicine and nutrition (CM/CN) short course for health, education and vegetable industry professionals. The course aimed to improve participants’ skills and confidence to prepare vegetables, knowledge of evidence-based nutrition information and recommendations for improving vegetable consumption and diet quality.Methods: A pre–post study consisting of two separate groups participating in two course rounds recruited practising professionals (n = 30) working in health; community, adult and/or culinary education; and the vegetable industry. Evaluation assessed diet quality, vegetable consumption barriers, cooking and food skill confidence, nutrition knowledge and process measures.Results: Seventeen participants (68%) completed the programme. Pre- to postintervention statistically significant increases in vegetables (M 1.3, SD 2.2), fruit (M 1.6, SD 3.1), and breads and cereal (M 1.1, SD 1.7) intakes were observed. Statistically significant increases and large effect sizes for mean food skill confidence scores (M 8.9, SD 15.4, Cohen's d 0.56) and nutrition knowledge scores (M 6.2, SD 15.4, Cohen's d 0.83) were also observed pre- to postintervention.Conclusions: The short online course was feasible and improved diet quality, food skill confidence and nutrition knowledge. Online CM/CN education for practising professionals represents a promising area of research. Future research involving a larger study sample and a more rigorous study design such as a randomised control trial is warranted.
- Subject
- continuing professional development; cooking education; culinary medicine; culinary nutrition; online culinary education; vegetables; SDG 3; SDG 4; Sustainable Development Goals
- Identifier
- http://hdl.handle.net/1959.13/1480737
- Identifier
- uon:50556
- Identifier
- ISSN:0952-3871
- Rights
- © 2022 The Authors. Journal of Human Nutrition and Dietetics published by John Wiley & Sons Ltd on behalf of British Dietetic Association. This is an open access article under the terms of the Creative Commons Attribution-NonCommercial-NoDerivs License, which permits use and distribution in any medium, provided the original work is properly cited, the use is non-commercial and no modifications or adaptations are made.
- Language
- eng
- Full Text
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Goal 4: Quality Education
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