Evaluation of the effectiveness of the Ministry of Food cooking programme on self-reported food consumption and confidence with cooking

Hutchinson, Jayne; Watt, Jennifer F; Strachan, Emma K.; Cade, Janet

doi:10.1017/s1368980016001476

Cited by 42 publications

(47 citation statements)

References 28 publications

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“…For that reason, it is important to enhance confidence in order to provide motivation to practice positive cookery skills [10]. The programme demonstrates effectiveness in improving and sustaining cookery confidence levels which is consistent with earlier studies [10,16,28,29,30]. Increasing confidence is also important for social integration.…”

Section: Discussionsupporting

confidence: 73%

“…Since only 27% of the 62 baseline-post-intervention evaluation participants completed all three questionnaires, which is a much lower response rate than others observed in the literature—47%, 43%, 47%, and 58%, respectively [10,16,29,30]—the quantitative results must be interpreted with caution. The low response rate for questionnaire completion during the follow-up evaluation might have been attributed to a seasonal effect because it was conducted in the summer when many people are away from home.…”

Section: Discussionmentioning

confidence: 78%

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Evaluation of the “Eat Better Feel Better” Cooking Programme to Tackle Barriers to Healthy Eating

García

Reardon

Hammond

et al. 2017

IJERPH

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We evaluated a 6-week community-based cooking programme, “Eat Better Feel Better”, aimed at tackling barriers to cooking and healthy eating using a single-group repeated measures design. 117 participants enrolled, 62 completed baseline and post-intervention questionnaires, and 17 completed these and a 3–4 months follow-up questionnaire. Most participants were female, >45 years, and socioeconomically deprived. Confidence constructs changed positively from baseline to post-intervention (medians, scale 1 “not confident” to 7 “very confident”): “cooking using raw ingredients” (4, 6 p < 0.003), “following simple recipe” (5, 6 p = 0.003), “planning meals before shopping” (4, 5 p = <0.001), “shopping on a budget (4, 5 p = 0.044), “shopping healthier food” (4, 5 p = 0.007), “cooking new foods” (3, 5 p < 0.001), “cooking healthier foods” (4, 5 p = 0.001), “storing foods safely” (5, 6 p = 0.002); “using leftovers” (4, 5 p = 0.002), “cooking raw chicken” (5, 6 p = 0.021), and “reading food labels” (4, 5 p < 0.001). “Microwaving ready-meals” decreased 46% to 39% (p = 0.132). “Preparing meals from scratch” increased 48% to 59% (p = 0.071). Knowledge about correct portion sizes increased 47% to 74% (p = 0.002). Spending on ready-meals/week decreased. Follow-up telephone interviewees (n = 42) reported developing healthier eating patterns, spending less money/wasting less food, and preparing more meals/snacks from raw ingredients. The programme had positive effects on participants’ cooking skills confidence, helped manage time, and reduced barriers of cost, waste, and knowledge.

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Section: Discussionsupporting

confidence: 73%

Section: Discussionmentioning

confidence: 78%

Evaluation of the “Eat Better Feel Better” Cooking Programme to Tackle Barriers to Healthy Eating

García

Reardon

Hammond

et al. 2017

IJERPH

View full text Add to dashboard Cite

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“…The most impressive results are from Jamie Oliver's Ministry of Food (JOMoF) intervention. A UK evaluation of this program reported an increase in combined F&V intake of 1.5 serves 6 months post‐intervention . The Australian version of this program delivered and evaluated in Queensland (2014) and Victoria (2015) reported significant ( P < 0.001) sustained increases in vegetable eating 6 months post‐program (Queensland 0.6 serves; Victoria 0.43 serves a day more) .…”

Section: Findings and Discussionmentioning

confidence: 99%

New frontiers in community initiatives to increase vegetable consumption

Noy

Patrick

Henderson‐Wilson

et al. 2018

Health Prom J of Aust

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Issue addressed Public health concerns about insufficient consumption of vegetables across all demographics in Australia have led to 20 years of behaviour change interventions ranging from social marketing to interactive small group programs, with modest results. To maximise health promotion intervention outcomes, practitioners need up‐to‐date information that helps them navigate the complexity of food systems and eating behaviours. Methods This scoping review of Australian and international research, including peer‐reviewed and grey literature, provides a picture of health promotion nutrition interventions, as well as other initiatives that may promote increased vegetable consumption. Search terms related to nutrition and vegetable consumption, type of intervention or initiative, for example, campaign; and consumer values and behaviour. A wide range of data sources were used including scholarly papers, market research reports and publicly available websites of community organisations (eg, OOOOBY). A broad food systems typology was developed to provide a framework for the review. Results The review finds an emerging group of community‐driven initiatives within local food systems that appear to have positive impacts on vegetable consumption. These initiatives sit within a multi‐faceted approach to health and well‐being that is consistent with the tenets of the Ottawa Charter for Health Promotion, including community engagement, social justice and sustainability goals. Conclusions More research into the impact of these new frontiers is needed, but our preliminary findings point to the potential for health promotion practitioners to collaborate on local/community food system initiatives that are not motivated primarily by health goals, but have the potential to deliver multiple health and environmental outcomes. So what? This review demonstrated community‐driven initiatives around local food systems show the most promise in promoting vegetable consumption and addressing the determinants of health. Health promotion efforts to encourage food security and healthy eating could be strengthened through collaborations within these new frontiers.

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“…Considering the higher proportion of women than men responsible for food preparation in France, as in other European countries [ 16 , 44 ], and consequently less confidence in cooking by men [ 21 ], interventions to improve low SEP men’s willingness to cook, and to improve their cooking confidence and cooking skills may be also useful. Indeed, in the UK, men on Jamie Oliver’s Ministry of Food course reported a significantly greater increase in cooking confidence than women after the course [ 45 ]. For other dimensions, each SEP indicator was associated with specific differences in food preparation behaviours suggesting that they underpin different facets of SEP [ 30 , 33 ].…”

Section: Discussionmentioning

confidence: 99%

Social disparities in food preparation behaviours: a DEDIPAC study

Méjean

Hassen

Gojard

et al. 2017

Nutr J

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BackgroundThe specific role of major socio-economic indicators in influencing food preparation behaviours could reveal distinct socio-economic patterns, thus enabling mechanisms to be understood that contribute to social inequalities in health. This study investigated whether there was an independent association of each socio-economic indicator (education, occupation, income) with food preparation behaviours.MethodsA total of 62,373 adults participating in the web-based NutriNet-Santé cohort study were included in our cross-sectional analyses. Cooking skills, preparation from scratch and kitchen equipment were assessed using a 0–10-point score; frequency of meal preparation, enjoyment of cooking and willingness to cook better/more frequently were categorical variables. Independent associations between socio-economic factors (education, income and occupation) and food preparation behaviours were assessed using analysis of covariance and logistic regression models stratified by sex. The models simultaneously included the three socio-economic indicators, adjusting for age, household composition and whether or not they were the main cook in the household.ResultsParticipants with the lowest education, the lowest income group and female manual and office workers spent more time preparing food daily than participants with the highest education, those with the highest income and managerial staff (P < 0.0001). The lowest educated individuals were more likely to be non-cooks than those with the highest education level (Women: OR = 3.36 (1.69;6.69); Men: OR = 1.83 (1.07;3.16)) while female manual and office workers and the never-employed were less likely to be non-cooks (OR = 0.52 (0.28;0.97); OR = 0.30 (0.11;0.77)). Female manual and office workers had lower scores of preparation from scratch and were less likely to want to cook more frequently than managerial staff (P < 0.001 and P < 0.001). Women belonging to the lowest income group had a lower score of kitchen equipment (P < 0.0001) and were less likely to enjoy cooking meal daily (OR = 0.68 (0.45;0.86)) than those with the highest income.ConclusionLowest socio-economic groups, particularly women, spend more time preparing food than high socioeconomic groups. However, female manual and office workers used less raw or fresh ingredients to prepare meals than managerial staff. In the unfavourable context in France with reduced time spent preparing meals over last decades, our findings showed socioeconomic disparities in food preparation behaviours in women, whereas few differences were observed in men.Electronic supplementary materialThe online version of this article (10.1186/s12937-017-0281-2) contains supplementary material, which is available to authorized users.

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Evaluation of the effectiveness of the Ministry of Food cooking programme on self-reported food consumption and confidence with cooking

Cited by 42 publications

References 28 publications

Evaluation of the “Eat Better Feel Better” Cooking Programme to Tackle Barriers to Healthy Eating

Evaluation of the “Eat Better Feel Better” Cooking Programme to Tackle Barriers to Healthy Eating

New frontiers in community initiatives to increase vegetable consumption

Social disparities in food preparation behaviours: a DEDIPAC study

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