The East Side Table Make-at-Home Meal-Kit Program is feasible and acceptable: A pilot study

Horning, Melissa L.; Hill, Terese; Martin, Christie; Hassan, Abdirahman; Petrovskis, Anna; Bohen, Laura

doi:10.1016/j.appet.2020.105087

Cited by 23 publications

(18 citation statements)

References 33 publications

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“…The findings of this study are consistent with other published research on meal kits. Previous research suggest that meal kit interventions can be logistically feasible, utilized, and acceptable to participants in a range of settings (37,41,42) . For example, in a pilot study exploring feasibility, acceptability, and outcomes including skills, confidence, and intake, Horning, Hill (37) , found that participants reported increased confidence when cooking, as well as improved cooking techniques, and the availability of food suggest that interventions that include a meal kit component may have the potential increasing healthy, home-cooked meals.…”

Section: Discussionmentioning

confidence: 99%

What’s in a commercial meal kit? Structured review of Australian meal kits

McKay

2023

Public Health Nutr.

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Objective: The aim of this project is to review the produce and recipes contained within popular subscription meal kits to determine if they are suitable for wider use among people who are food insecure. Design: Across the 6-week period, weekly meal kits from both HelloFresh and Markey Spoon were purchased, resulting in 36 individual meals that were prepared and assessed. Meals were assessed based on the content included in the meal kit compared to the recipe card and the nutrition panel, the costs of the individual foods if purchased at one of two major supermarkets, and the ease of preparation. Setting: Australia Results: The findings of this research suggest that while the meal kits are convenient and, in general, the recipes are easy to follow and the meals would be made again, the high levels of salt and fat may preclude these kits from regular inclusion in a healthy diet. The meal kits were also found to be more costly than the same ingredients if purchased from a major supermarket. However, the convenience of having most of the foods needed to prepare a full meal with little to no wastage may counterbalance this cost. Conclusions: Meal kits may be a useful component of a healthy diet, that can increase meals prepared and consumed in the home, and thanks to the clear instructions and pre-portioned ingredients, may reduce stress related to food preparation.

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Section: Discussionmentioning

confidence: 99%

What’s in a commercial meal kit? Structured review of Australian meal kits

McKay

2023

Public Health Nutr.

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“…A meta-analysis that assessed behavior techniques to promote self-efficacy found that dietary interventions focusing on self-monitoring, feedback on performance, revision of behavioral goals, provided rewards, or planned social support increased dietary self-efficacy significantly more than interventions that did not [ 50 ]. Moreover, in a pilot study, families that received a weekly free meal kit during 10 weeks with educational preparation tips found increases in self-efficacy [ 51 ]. Additionally, in a Mediterranean diet study, a positive relationship between dietary adherence and self-efficacy were found [ 52 ].…”

Section: Discussionmentioning

confidence: 99%

Influence of a Nutrigenetic Intervention on Self-Efficacy, Emotions, and Rewarding Behaviors in Unhealthy Eating among Mexicans: An Exploratory Pilot Study

et al. 2022

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The Genome-based Mexican (GENOMEX) diet is a strategy for preventing and managing obesity. Emotion and eating behavior in the context of a nutrigenetic intervention have not been thoroughly studied. We aimed to explore the influence of the GENOMEX diet on emotions, self-efficacy, and rewarding behaviors in unhealthy eating among subjects with risk factors for obesity-related chronic diseases. Twenty-eight subjects included in the six-month GENOMEX intervention answered questions regarding emotions that influence food consumption. Additionally, the Patient Health Questionnaire (PHQ-9) and the Reward-based eating drive scale (RED) were applied. In the study, minimal, mild, moderate, and severe depression were present in 46.4%, 39.3%, 10.7%, and 3.6%, respectively. RED did not change, but it correlated with a higher intake of fats (r2 = 0.684, β = 2.066, p = 0.003). Mood influenced unhealthy eating in 71.7% of subjects, and 76.9% experienced binge episodes triggered by anxiety. Sugars were the most consumed foods during binge episodes (42.2%). Both low self-efficacy levels and binge episodes were associated with high consumption of unhealthy foods. After the intervention, 10.7% of subjects reported a high level of self-efficacy. In conclusion, a culturally acceptable and genetically compatible regional Mexican food diet reduced negative emotions and unhealthy eating while increasing self-efficacy.

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“…By removing the need for as much planning and preparation while also helping participants avoid “kitchen disasters” by providing simple, step-by-step instructions, meal kits may help novice cooks build self-efficacy around cooking and increase their food agency slightly, even when the meal kits may not formally help develop the “three understandings” of food agency focused around sensory experience, knife skills, and mise en place [ 17 ]. In a meal kit intervention with families, Horning et al [ 33 ] found that meal kit provision led to increases in cooking self-efficacy and healthy food availability, although there was no change in fruit and vegetable intake. The increase in cooking self-efficacy is similar to the increase in food agency observed with meal kits in the current study, and the lack of impact on dietary intake is also similar between the studies.…”

Section: Discussionmentioning

confidence: 99%

Beyond Ramen: Investigating Methods to Improve Food Agency among College Students

et al. 2021

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Many college students struggle to cook frequently, which has implications for their diet quality and health. Students’ ability to plan, procure, and prepare food (food agency) may be an important target for shifting the college student diet away from instant and inexpensive staples like packaged ramen. The randomized intervention study included two sequential cooking interventions: (1) six weeks of cooking classes based in food agency pedagogy held once per week, and (2) six weekly home delivered meal kits (3 meals per kit) to improve food agency, diet quality, and at home cooking frequency of college students. Based on availability and subsequent randomization, participants were assigned to one of four conditions that included active cooking classes, meal kit provision, or no intervention. Participants who took part in the cooking intervention had significant improvement in food agency immediately following the intervention period. Participants who did not participate in cooking classes and only received meal kits experienced significant, though less pronounced, improvement in food agency scores following the meal kit provision. Neither intervention improved diet quality or routinely improved cooking frequency. Active cooking classes may improve food agency of college students, though further research is needed to determine how this may translate into improved diet quality and increased cooking frequency.

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The East Side Table Make-at-Home Meal-Kit Program is feasible and acceptable: A pilot study

Cited by 23 publications

References 33 publications

What’s in a commercial meal kit? Structured review of Australian meal kits

What’s in a commercial meal kit? Structured review of Australian meal kits

Influence of a Nutrigenetic Intervention on Self-Efficacy, Emotions, and Rewarding Behaviors in Unhealthy Eating among Mexicans: An Exploratory Pilot Study

Beyond Ramen: Investigating Methods to Improve Food Agency among College Students

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