Abstract
BackgroundJamie’s Ministry of Food (JMoF) Australia is a 10-week community-based cooking skills program which is primarily aimed at increasing cooking skills and confidence and the promotion of eating a more nutritious diet. However, it is likely that the program influences many pathways to behaviour change. This paper explores whether JMoF impacted on known precursors to healthy cooking and eating (such as attitudes, knowledge, beliefs, cooking enjoyment and satisfaction and food purchasing behaviour) and whether there are additional social and health benefits which arise from program participation.MethodsA mixed method, quasi-experimental longitudinal evaluation with a wait-list control was conducted. Intervention participants were measured using repeated questionnaires at three time points; before and after the program and at six-month follow-up. Control participants completed the questionnaire 10 weeks before their program and at program commencement. Quantitative analysis used a linear mixed model approach and generalised linear models for repeated measures using all available data. Qualitative methods involved 30-minute repeated semi-structured interviews with a purposively selected sample, analysed thematically.ResultsStatistically significant differences between groups and over time were found for a reduction of take away/fast food weekly purchasing (P = 0.004), and increases in eating meals at the dinner table (P = 0.01), cooking satisfaction (P = 0.01), and the ability to prepare a meal in 30 minutes (P < 0.001) and from basics that was low in cost (P < 0.001). The qualitative findings supported the quantitative results. Repeat qualitative interviews with fifteen participants indicated increased confidence and skills gained from the program to prepare meals from scratch as well as increases in family involvement in cooking and meal times at home.ConclusionsJamie’s Ministry of Food, Australia resulted in improvements in participants’ food and cooking attitudes and knowledge, food purchasing behaviours and social interactions within the home environment, which were sustained six months after the program.Trial registrationAustralian and New Zealand Trial registration number: ACTRN12611001209987.Electronic supplementary materialThe online version of this article (doi:10.1186/1471-2458-14-1161) contains supplementary material, which is available to authorized users.
Highlights
Jamie’s Ministry of Food (JMoF) Australia is a 10-week community-based cooking skills program which is primarily aimed at increasing cooking skills and confidence and the promotion of eating a more nutritious diet
Results from a Brisbane food study in Australia found that low socio-economic positioned (SEP) groups purchased fewer types of fruit and vegetables, fewer foods high in fibre and low in fat compared to high SEP groups [11]
There were three significant differences between the control and intervention groups - the control group was younger (64.3% aged below 50 years compared to 55.6% in the intervention group and median ages of 48 and 46 years in the control and intervention groups respectively); was comprised of fewer males (12.8% compared to 22.6% males in the intervention group) and was more likely to have participants in full employment (34.7% compared to 26.4% in the intervention group)
Summary
Jamie’s Ministry of Food (JMoF) Australia is a 10-week community-based cooking skills program which is primarily aimed at increasing cooking skills and confidence and the promotion of eating a more nutritious diet. There is a common discourse about a lack of home cooking and food skills in westernized societies today Factors contributing to this lack of cooking and decline in skills include competing time demands, busy schedules, daily stressors, lack of cooking knowledge and confidence and an increased reliance on prepared food [1,2,3]. This problem has raised interest from both the. Results from a Brisbane food study in Australia found that low socio-economic positioned (SEP) groups purchased fewer types of fruit and vegetables, fewer foods high in fibre and low in fat compared to high SEP groups [11]. One could assume that by improving cooking confidence around fruit and vegetable preparation this may impact on food purchasing attitudes and behaviours
Sign-in/Register to view highlights & summary 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.
