Advance Quantity Meal Preparation Pilot Program Improves Home-Cooked Meal Consumption, Cooking Attitudes, and Self-Efficacy

Shannon Mendez,Jamie Kubota,Adrianne M Widaman,John Gieng

doi:10.1016/j.jneb.2020.12.014

Shannon Mendez, Jamie Kubota + Show 2 more

Open Access

https://doi.org/10.1016/j.jneb.2020.12.014

Copy DOI

Abstract

ObjectiveTo evaluate the effects of a group-based Advance Quantity Meal Preparation (AQMP) program on the consumption of home-cooked meals, cooking attitudes, and self-efficacy in healthy adults. MethodsParticipants (n = 10) in a group setting prepared healthy meals weekly consisting of 10 entrees and 5 snacks for 6 weeks. A survey assessing cooking attitudes, cooking self-efficacy, and cooking behavior and consumption at 3 time points: preprogram, postprogram (T2), and 3 months postprogram (T3). ResultsThe AQMP program increased the proportion of overall home-cooked meal consumption (T2, P = 0.03), home-cooked dinner consumption (T2, P = 0.04), cooking attitudes (T3, P = 0.01), and cooking self-efficacy (T2, P = 0.002). Conclusions and ImplicationsThis pilot study indicates that AQMP may increase home-cooked meal consumption, cooking attitudes, and cooking self-efficacy.

Highlights

Interventions that included hands-on cooking classes, nutrition education programs, or group classes focused on menu plans and portion control were reported to increase cooking skills, increase confidence with meal preparation, and reduce financial expenditure on takeaways or fast foods.8−11 these interventions evaluated cooking skills, cooking attitudes and behaviors, and cooking self-efficacy, there are limited data on programs or interventions that overcome the barrier of time constraint while promoting home-cooked meal preparation and consumption
Overall cooking attitude scores increased from T1 (77.6 § 10.2) to T3 (85.3 § 12.6) (P = 0.01) and overall cooking self-efficacy scores increased from T1 (28 § 3.6) to T2 (31.8 § 3.7) (P = 0.008). This pilot study evaluated the effects of the group-based Advance Quantity Meal Preparation (AQMP) program on home-cooked meal consumption, cooking attitudes, and cooking selfefficacy
The results confirmed the hypothesis that a group-based AQMP strategy shows potential to increase home-cooked meal consumption and improve cooking attitudes, skills, and self-efficacy

Summary

Introduction

Obesity is an epidemic linked with several noncommunicable diseases such as type 2 diabetes mellitus and heart disease. In the US, the prevalence of overweight and obesity has steadily risen in recent decades. Factors including the overabundance and availability of convenience foods, an increase in consumption of energydense foods from sources outside the home, and the decline in cooking skills and nutrition knowledge have contributed to this increase. Observational studies suggest that eating home-cooked meals more frequently was associated with lower body mass index (BMI) and body fat percentage and an overall healthier diet.− lack of time, nutrition knowledge, and cooking skills were barriers to cooking at home. Interventions that included hands-on cooking classes, nutrition education programs, or group classes focused on menu plans and portion control were reported to increase cooking skills, increase confidence with meal preparation, and reduce financial expenditure on takeaways or fast foods.− these interventions evaluated cooking skills, cooking attitudes and behaviors, and cooking self-efficacy, there are limited data on programs or interventions that overcome the barrier of time constraint while promoting home-cooked meal preparation and consumption. Factors including the overabundance and availability of convenience foods, an increase in consumption of energydense foods from sources outside the home, and the decline in cooking skills and nutrition knowledge have contributed to this increase.. Observational studies suggest that eating home-cooked meals more frequently was associated with lower body mass index (BMI) and body fat percentage and an overall healthier diet.− lack of time, nutrition knowledge, and cooking skills were barriers to cooking at home.. Interventions that included hands-on cooking classes, nutrition education programs, or group classes focused on menu plans and portion control were reported to increase cooking skills, increase confidence with meal preparation, and reduce financial expenditure on takeaways or fast foods.− these interventions evaluated cooking skills, cooking attitudes and behaviors, and cooking self-efficacy, there are limited data on programs or interventions that overcome the barrier of time constraint while promoting home-cooked meal preparation and consumption.

Methods

Results

Conclusion