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.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
