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Int. J. Environ. Res. Public Health 2017, 14(4), 380;

Evaluation of the “Eat Better Feel Better” Cooking Programme to Tackle Barriers to Healthy Eating

Human Nutrition, School of Medicine, College of Medical, Veterinary & Life Sciences University of Glasgow, Glasgow G31 2ER, UK
Public Health Directorate, NHS Greater Glasgow and Clyde, Glasgow G12 0XH, UK
Author to whom correspondence should be addressed.
Received: 23 November 2016 / Revised: 22 March 2017 / Accepted: 1 April 2017 / Published: 4 April 2017
(This article belongs to the Collection Health Behavior and Public Health)
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We evaluated a 6-week community-based cooking programme, “Eat Better Feel Better”, aimed at tackling barriers to cooking and healthy eating using a single-group repeated measures design. 117 participants enrolled, 62 completed baseline and post-intervention questionnaires, and 17 completed these and a 3–4 months follow-up questionnaire. Most participants were female, >45 years, and socioeconomically deprived. Confidence constructs changed positively from baseline to post-intervention (medians, scale 1 “not confident” to 7 “very confident”): “cooking using raw ingredients” (4, 6 p < 0.003), “following simple recipe” (5, 6 p = 0.003), “planning meals before shopping” (4, 5 p = <0.001), “shopping on a budget (4, 5 p = 0.044), “shopping healthier food” (4, 5 p = 0.007), “cooking new foods” (3, 5 p < 0.001), “cooking healthier foods” (4, 5 p = 0.001), “storing foods safely” (5, 6 p = 0.002); “using leftovers” (4, 5 p = 0.002), “cooking raw chicken” (5, 6 p = 0.021), and “reading food labels” (4, 5 p < 0.001). “Microwaving ready-meals” decreased 46% to 39% (p = 0.132). “Preparing meals from scratch” increased 48% to 59% (p = 0.071). Knowledge about correct portion sizes increased 47% to 74% (p = 0.002). Spending on ready-meals/week decreased. Follow-up telephone interviewees (n = 42) reported developing healthier eating patterns, spending less money/wasting less food, and preparing more meals/snacks from raw ingredients. The programme had positive effects on participants’ cooking skills confidence, helped manage time, and reduced barriers of cost, waste, and knowledge.) View Full-Text
Keywords: diet behaviour; socioeconomic deprivation; community-based intervention; food waste diet behaviour; socioeconomic deprivation; community-based intervention; food waste

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Garcia, A.L.; Reardon, R.; Hammond, E.; Parrett, A.; Gebbie-Diben, A. Evaluation of the “Eat Better Feel Better” Cooking Programme to Tackle Barriers to Healthy Eating. Int. J. Environ. Res. Public Health 2017, 14, 380.

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