An Active Learning Model for Promoting Healthy Cooking and Dietary Strategies Among South Asian Children: A Proof-of-Concept Study
Abstract
:1. Introduction
2. Materials and Methods
2.1. Participants
2.2. Instrumentation
2.3. Procedure
- Healthy substitutions: The traditional South Asian diet consists of foods that are high in fat, carbohydrates, sugar, and sodium. The dietician taught the parent–child pairs how to substitute for healthier ingredients. For example, 1% or skim milk instead of whole milk; canola oil instead of ghee (i.e., clarified butter); and whole wheat instead of white flour.
- Healthy cooking techniques: Traditional South Asian meals are often made using less healthy cooking techniques, including deep-frying, braising in fat, and searing in excess oil. The dietician discussed alternative methods such as steaming, baking, grilling, or broiling.
- Portion control: Exercising portion control can be difficult for many people regardless of their ethnic background. The dietician introduced the concept of ‘portion control’ and serving sizes using tools such as the portion plate, measuring cups and spoons, and the hand method for measurement.
2.4. Data Analysis
3. Results
3.1. Cooking and Dietary Strategies
3.2. Food Screener
Variable | Children | Parents | Overall | |||||
---|---|---|---|---|---|---|---|---|
Pre-Workshop | Post-Workshop | Post vs. Pre [95% CI] p-Value | Pre-Workshop | Post-Workshop | Post vs. Pre [95% CI] p-Value | p-Value Interaction b | Post vs. Pre [95% CI] p-Value | |
Cooking and dietary strategies | ||||||||
Using healthy cooking techniques | 2.81 ± 0.51 | 2.92 ± 0.43 | 0.14 [0.02, 0.25] 0.02 | 2.85 ± 0.57 | 3.03 ± 0.53 | 0.24 [0.13, 0.35] <0.001 | 0.20 | 0.19 [0.11, 0.27] <0.001 |
Practicing portion control | 1.86 ± 1.08 | 2.55 ± 1.26 | 0.70 [0.39, 1.02] <0.001 | 2.16 ± 1.28 | 2.54 ± 1.10 | 0.38 [0.07, 0.69] 0.02 | 0.15 | 0.54 [0.32, 0.76] <0.001 |
Making healthy substitutions | 3.07 ± 1.00 | 2.96 ± 1.00 | −0.08 [−0.32, 0.16] 0.50 | 3.17 ± 0.98 | 3.20 ± 0.92 | 0.05 [−0.18, 0.27] 0.68 | 0.44 | −0.01 [−0.18, 0.15] 0.86 |
Food intake | ||||||||
Protein/fats 1 | 1.61 ± 0.25 | 1.59 ± 0.24 | −0.01 [−0.07, 0.04] 0.59 | 1.54 ± 0.24 | 1.52 ± 0.23 | −0.001 [−0.06, 0.05] 0.97 | 0.73 | −0.01 [−0.05, 0.03] 0.68 |
Snacks 2 | 2.29 ± 0.71 | 2.01 ± 0.69 | −0.29 [−0.42, −0.17] <0.001 | 1.53 ± 0.46 | 1.52 ± 0.38 | −0.02 [−0.14, 0.11] 0.80 | 0.003 | NA |
Dairy 3 | 2.56 ± 0.85 | 2.50 ± 0.78 | −0.08 [−0.27, 0.12] 0.43 | 1.98 ± 0.64 | 2.00 ± 0.78 | 0.01 [−0.19, 0.20] 0.95 | 0.54 | −0.04 [−0.17, 0.10] 0.61 |
Green salad and non-starchy vegetable | 2.33 ± 1.26 | 2.65 ± 1.27 | 0.33 [0.05, 0.61] 0.02 | 3.32 ± 1.09 | 3.64 ± 1.18 | 0.33 [0.05, 0.61] 0.02 | 0.99 | 0.33 [0.13, 0.53] 0.001 |
Fiber 4 | 1.37 ± 0.64 | 1.44 ± 0.62 | 0.06 [−0.09, 0.22] 0.42 | 1.80 ± 0.91 | 1.82 ± 0.93 | 0.04 [−0.12, 0.19] 0.64 | 0.80 | 0.05 [−0.06, 0.16] 0.37 |
South Asian breads and rice 5 | 2.72 ± 0.55 | 2.65 ± 0.65 | −0.08 [−0.23, 0.06] 0.25 | 2.68 ± 0.83 | 2.67 ± 0.84 | −0.06 [−0.21, 0.08] 0.38 | 0.84 | −0.07 [−0.18, 0.03] 0.15 |
4. Discussion
4.1. Implications for School Health Policy, Practice, and Equity
4.2. Limitations
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Variable | Total Sample (n = 140) a | Child (n = 70) | Parent (n = 70) |
---|---|---|---|
Female sex—no. (%) | 95 (67.9) | 33 (47.1) | 62 (88.6) |
Birth country—no. (%) | |||
Canada | 55 (39.3) | 51 (72.9) | 4 (5.7) |
India | 69 (49.3) | 14 (20.0) | 55 (78.6) |
Other | 16 (11.4) | 5 (7.1) | 11(15.7) |
Years living in Canada (year) 1 Median (Q1, Q3) | 12.5 (7.0, 18.0) | ||
Languages spoken—no. (%) | |||
English | 123 (87.9) | 68 (97.1) | 55 (78.6) |
Punjabi | 105 (75.0) | 49 (70.0) | 56 (80.0) |
Hindi | 51 (36.4) | 14 (20.0) | 37 (52.9) |
Religion 2—no. (%) | |||
Sikh | 97 (69.8) | 49 (71.0) | 48 (68.6) |
Hindu | 21 (15.1) | 9 (13.0) | 12 (17.1) |
Other | 21 (15.1) | 11 (16.0) | 10 (14.3) |
Age (year)—mean ± SD | 9.0 ± 0.9 | ||
Grade—no. (%) | |||
Grade 3 | 34 (48.6) | ||
Grade 4 | 24 (34.3) | ||
Grade 5 | 11 (15.7) | ||
Grade 6 | 1 (1.4) | ||
Education 3—no. (%) | |||
Less than high school | 12 (17.4) | ||
High school graduate | 18 (26.1) | ||
Some college or 2-year college graduate | 12 (17.4) | ||
University degree | 14 (20.3) | ||
Graduate degree(s) | 13 (18.8) | ||
Employment—no. (%) | |||
Currently working (full-time and part-time) | 45 (64.3) | ||
Currently not working (unemployed, laid off, homemaker) | 25 (35.7) | ||
Income 4—no. (%) | |||
CAD 29,999 or less | 12 (23.5) | ||
CAD 30,000 to 49,999 | 9 (17.6) | ||
CAD 50,000 to 69,999 | 18 (35.3) | ||
CAD 70,000 and up | 12 (23.5) | ||
Total members in household—no. (%) | |||
2 to 4 | 28 (40) | ||
5–6 | 28 (40) | ||
7 or more | 14 (20) | ||
Personal history of Type 2 diabetes 5—no. (%) | 1 (1.5) | ||
Family history of Type 2 diabetes 6—no. (%) (yes, if anyone in the family has had Type 2 diabetes) | 24 (35.8) | ||
Vegetarian—no. (%) | 44 (31.4) | 16 (22.9) | 28 (40.0) |
Food preference—no. (%) | |||
South Asian | 85 (60.7) | 35 (50.0) | 50 (71.4) |
Western | 28 (20) | 23 (32.9) | 5 (7.1) |
Other | 27 (19.3) | 12 (17.1) | 15 (21.4) |
Dinnertime 7—no. (%) | |||
Less than 8 PM | 87 (62.6) | 45 (64.3) | 42 (60.9) |
8 PM or later | 52 (37.4) | 25 (35.7) | 27 (39.1) |
Bedtime—weekday 8—no. (%) | |||
Earlier than 10 PM | 69 (50) | 44 (62.9) | 25 (36.8) |
10 PM and later | 69 (50) | 26 (37.1) | 43 (63.2) |
Bedtime—weekend 8—no. (%) | |||
Earlier than 10 PM | 22 (15.9) | 11 (15.7) | 11 (16.2) |
10 PM and later | 116 (84.1) | 59 (84.3) | 57 (83.8) |
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Tang, T.S.; Gill, S.; Basra, I. An Active Learning Model for Promoting Healthy Cooking and Dietary Strategies Among South Asian Children: A Proof-of-Concept Study. Nutrients 2025, 17, 541. https://doi.org/10.3390/nu17030541
Tang TS, Gill S, Basra I. An Active Learning Model for Promoting Healthy Cooking and Dietary Strategies Among South Asian Children: A Proof-of-Concept Study. Nutrients. 2025; 17(3):541. https://doi.org/10.3390/nu17030541
Chicago/Turabian StyleTang, Tricia S., Simran Gill, and Inderpreet Basra. 2025. "An Active Learning Model for Promoting Healthy Cooking and Dietary Strategies Among South Asian Children: A Proof-of-Concept Study" Nutrients 17, no. 3: 541. https://doi.org/10.3390/nu17030541
APA StyleTang, T. S., Gill, S., & Basra, I. (2025). An Active Learning Model for Promoting Healthy Cooking and Dietary Strategies Among South Asian Children: A Proof-of-Concept Study. Nutrients, 17(3), 541. https://doi.org/10.3390/nu17030541