Perceived Facilitators and Barriers to Participation in Community-Based Cooking Classes among Mobile Market Patrons: Exploratory Research

Abstract

ABSTRACT Food banks/pantries may improve health measures through cooking skill development. This study aimed to identify 1) levels of perceived cooking skill and enjoyment and 2) potential barriers and facilitators to cooking class participation among mobile market (MM) patrons (N = 20) through focus groups (N = 3). Most participants’ perceived cooking skill (79%; N = 15) was at least “average”; enjoyment was tied to cooking for/with others. Facilitators to cooking class participation included hands-on, engaging style and varied content. Barriers were cost, lack of transportation and childcare, weather, and disability. MM patrons want to improve cooking skills. Class structure should address their unique circumstances and preferences.