Characteristics and Kitchen Proficiency of Adults at Intervention Baseline: iCook 4-H

Abstract

ObjectiveTo assess characteristics and kitchen proficiency of adults in an obesity prevention intervention.Study Design, Setting, Participants, and InterventionAdults were assessed at the start of a two-year intervention, control/treatment design, conducted in five states. The study included adult-youth dyads. Settings were Extension offices, community centers, and schools.Outcome, Measures and AnalysisDemographics and kitchen proficiency were assessed through surveys, frequencies were calculated, and student t-tests were conducted to examine control and treatment differences.ResultsAdults (n=224; mean age = 38.8 ± 8.1 years) were 90% female and ethnicity was 69% white, 13% Hispanic, 9% black, and 2% other. About 65% were married, 60% had some or more college education, and 39% participated in assistance programs. No significant differences were detected between treatment and control. Most to almost always, participants reported their children ate something within 2 hours of waking (82%), thought about healthy food choices (73%), compared prices when shopping (67%), and shopped with a grocery list (63%). Sometimes to most of the time, about 65% planned meals ahead and used Nutrition Facts Labels to make choices. Participants seldom to never did not run out of food (55%), leave meat and dairy sit our longer than 2 hours (87%), and let foods thaw at room temperature (50%).Conclusions and ImplicationsMany reported positive morning feeding behaviors with children and thinking about healthier choices for families. About half to one-third reported unhealthy food safety and grocery shopping habits and a lack of meal planning. Programs need to include education on food safety practices, grocery shopping to support healthy habits, and skills to enhance kitchen proficiency.FundingNIFAAdditional FundingState Experiment Stations ObjectiveTo assess characteristics and kitchen proficiency of adults in an obesity prevention intervention. To assess characteristics and kitchen proficiency of adults in an obesity prevention intervention. Study Design, Setting, Participants, and InterventionAdults were assessed at the start of a two-year intervention, control/treatment design, conducted in five states. The study included adult-youth dyads. Settings were Extension offices, community centers, and schools. Adults were assessed at the start of a two-year intervention, control/treatment design, conducted in five states. The study included adult-youth dyads. Settings were Extension offices, community centers, and schools. Outcome, Measures and AnalysisDemographics and kitchen proficiency were assessed through surveys, frequencies were calculated, and student t-tests were conducted to examine control and treatment differences. Demographics and kitchen proficiency were assessed through surveys, frequencies were calculated, and student t-tests were conducted to examine control and treatment differences. ResultsAdults (n=224; mean age = 38.8 ± 8.1 years) were 90% female and ethnicity was 69% white, 13% Hispanic, 9% black, and 2% other. About 65% were married, 60% had some or more college education, and 39% participated in assistance programs. No significant differences were detected between treatment and control. Most to almost always, participants reported their children ate something within 2 hours of waking (82%), thought about healthy food choices (73%), compared prices when shopping (67%), and shopped with a grocery list (63%). Sometimes to most of the time, about 65% planned meals ahead and used Nutrition Facts Labels to make choices. Participants seldom to never did not run out of food (55%), leave meat and dairy sit our longer than 2 hours (87%), and let foods thaw at room temperature (50%). Adults (n=224; mean age = 38.8 ± 8.1 years) were 90% female and ethnicity was 69% white, 13% Hispanic, 9% black, and 2% other. About 65% were married, 60% had some or more college education, and 39% participated in assistance programs. No significant differences were detected between treatment and control. Most to almost always, participants reported their children ate something within 2 hours of waking (82%), thought about healthy food choices (73%), compared prices when shopping (67%), and shopped with a grocery list (63%). Sometimes to most of the time, about 65% planned meals ahead and used Nutrition Facts Labels to make choices. Participants seldom to never did not run out of food (55%), leave meat and dairy sit our longer than 2 hours (87%), and let foods thaw at room temperature (50%). Conclusions and ImplicationsMany reported positive morning feeding behaviors with children and thinking about healthier choices for families. About half to one-third reported unhealthy food safety and grocery shopping habits and a lack of meal planning. Programs need to include education on food safety practices, grocery shopping to support healthy habits, and skills to enhance kitchen proficiency. Many reported positive morning feeding behaviors with children and thinking about healthier choices for families. About half to one-third reported unhealthy food safety and grocery shopping habits and a lack of meal planning. Programs need to include education on food safety practices, grocery shopping to support healthy habits, and skills to enhance kitchen proficiency.