Culinary recipes adaptation to a cooking skills intervention program for individuals with type 2 diabetes: a feasibility study

Abstract

Introduction: Healthy eating habits and cooking skills can contribute to the treatment of type 2 diabetes mellitus (T2DM). Objective: This study aimed to adapt, test, and qualitatively evaluate the sensory characteristics of food recipes for their application in a culinary intervention program for individuals with type 2 diabetes, called Nutrition and Culinary in the Kitchen. Methods: Nutrition and Culinary in the Kitchen is an intervention program with hands-on cooking classes focused on promoting cooking skills. Recipes’ modifications were based on the glycemic index of ingredients, then tested and discussed by nutrition experts in consensus workshops. Individuals with type 2 diabetes assessed and discussed the sensory characteristics of recipes in focus groups. Results: Recipes adaptations to suit type 2 diabetes population included replacement of rice by cauliflower and pasta by zucchini, and the use of fruits and spices in sweet recipes instead of using added sugar ingredients and/or non-caloric sweeteners. Those changes were positively accepted by the individuals with type 2 diabetes. Conclusion: The adapted culinary recipes can be used in dietary guidelines and in cooking interventions to promote eating habits that contribute to glycemic control.

Impact of a Cooking Intervention on the Cooking Skills of Adult Individuals with Type 2 Diabetes Mellitus: A Pilot Study

“…It is important to highlight that the adaptation of the NCK Program cooking recipes to individuals with T2DM [ 34 ] included the replacement of all high glycemic index ingredients with low and medium glycemic index ingredients, as well as the elimination of added sugars and sweeteners, in line with the recommendations of the American Diabetes Association [ 4 ]. The stimulus to prepare meals with a low glycemic index during the intervention might have positively contributed to the participants’ sense of self-care and disease management, promoting eating habits that contribute to glycemic control.…”

“…The instrument used to measure the outcomes of this research was culturally adapted and validated for the Brazilian population [ 22 , 34 ]. It includes items on cooking skills and healthy eating distributed in eight sections.…”

“…The cooking recipes (Table 1) were adapted by replacing high glycemic index ingredients with low and medium glycemic index alternatives. Of note, the recipes did not contain added sugars or sweeteners and were sensorially tested by individuals with T2DM before use in the intervention [34]. Initially, the intervention had been planned to be carried out entirely in person, like the original program.…”