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Impact and evaluation of an online culinary nutrition course for health, education and industry professionals to promote vegetable knowledge and consumption. | LitMetric

AI Article Synopsis

  • - The study evaluated the impact of an online culinary medicine and nutrition course for health, education, and vegetable industry professionals, aiming to enhance their cooking skills and knowledge about improving vegetable consumption and diet quality.
  • - Results showed that participants significantly increased their intake of vegetables, fruits, and whole grains, along with improvements in their confidence in cooking skills and knowledge of nutrition after completing the course.
  • - The findings suggest that this online course is a feasible strategy to boost dietary habits among professionals, indicating potential for further research with larger sample sizes and more rigorous designs, like randomized control trials.

Article Abstract

Background: Poor diet, including inadequate vegetable intake, is a leading risk factor for noncommunicable disease. Culinary and nutrition education provided to trainee and practising health and education professionals is an emerging strategy to promote improved dietary intake, including vegetable consumption. We evaluated the impact and feasibility of an online culinary medicine and nutrition (CM/CN) short course for health, education and vegetable industry professionals. The course aimed to improve participants' skills and confidence to prepare vegetables, knowledge of evidence-based nutrition information and recommendations for improving vegetable consumption and diet quality.

Methods: A pre-post study consisting of two separate groups participating in two course rounds recruited practising professionals (n = 30) working in health; community, adult and/or culinary education; and the vegetable industry. Evaluation assessed diet quality, vegetable consumption barriers, cooking and food skill confidence, nutrition knowledge and process measures.

Results: Seventeen participants (68%) completed the programme. Pre- to postintervention statistically significant increases in vegetables (M 1.3, SD 2.2), fruit (M 1.6, SD 3.1), and breads and cereal (M 1.1, SD 1.7) intakes were observed. Statistically significant increases and large effect sizes for mean food skill confidence scores (M 8.9, SD 15.4, Cohen's d 0.56) and nutrition knowledge scores (M 6.2, SD 15.4, Cohen's d 0.83) were also observed pre- to postintervention.

Conclusions: The short online course was feasible and improved diet quality, food skill confidence and nutrition knowledge. Online CM/CN education for practising professionals represents a promising area of research. Future research involving a larger study sample and a more rigorous study design such as a randomised control trial is warranted.

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Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10947242PMC
http://dx.doi.org/10.1111/jhn.13109DOI Listing

Publication Analysis

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