Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, UK.
Department of Hospitality and Tourism Management, Ulster Business School, Ulster University, UK.
Appetite. 2017 Sep 1;116:502-510. doi: 10.1016/j.appet.2017.05.024. Epub 2017 May 17.
The promotion of home cooking is a strategy used to improve diet quality and health. However, modern home cooking typically includes the use of processed food which can lead to negative outcomes including weight gain. In addition, interventions to improve cooking skills do not always explain how theory informed their design and implementation. The Behaviour Change Technique (BCT) taxonomy successfully employed in other areas has identified essential elements for interventions. This study investigated the effectiveness of different instructional modes for learning to cook a meal, designed using an accumulating number of BCTs, on participant's perceived difficulty, enjoyment, confidence and intention to cook from basic ingredients. 141 mothers aged between 20 and 39 years from the island of Ireland were randomised to one of four conditions based on BCTs (1) recipe card only [control condition]; (2) recipe card plus video modelling; (3) recipe card plus video prompting; (4) recipe card plus video elements. Participants rated their enjoyment, perceived difficulty, confidence and intention to cook again pre, mid and post experiment. Repeated one-way factorial ANOVAs, correlations and a hierarchical regression model were conducted. Despite no significant differences between the different conditions, there was a significant increase in enjoyment (P < 0.001), confidence (P < 0.001) and intention to cook from basics again (P < 0.001) and a decrease in perceived difficulty (P = 0.001) after the experiment in all conditions. Intention to cook from basics pre-experiment, and confidence and enjoyment (both pre and post experiment) significantly contributed to the final regression model explaining 42% of the variance in intention to cook from basics again. Cooking interventions should focus on practical cooking and increasing participants' enjoyment and confidence during cooking to increase intention to cook from basic ingredients at home.
倡导家庭烹饪是改善饮食质量和健康的一种策略。然而，现代家庭烹饪通常包括使用加工食品，这可能导致负面后果，包括体重增加。此外，改善烹饪技能的干预措施并不总是解释理论如何为其设计和实施提供信息。行为改变技术（BCT）分类法在其他领域的成功应用已经确定了干预措施的基本要素。本研究调查了使用积累数量的 BCT 设计的不同教学模式学习烹饪一顿饭对参与者感知难度、享受、信心和从基本食材烹饪的意愿的有效性。141 名年龄在 20 至 39 岁之间的爱尔兰岛母亲根据 BCT 被随机分配到以下四种条件之一：（1）仅食谱卡[对照组]；（2）食谱卡加视频建模；（3）食谱卡加视频提示；（4）食谱卡加视频元素。参与者在实验前、中和后分别对他们的享受、感知难度、信心和再次烹饪的意愿进行评分。进行了重复单向方差分析、相关性和层次回归模型。尽管不同条件之间没有显著差异，但在所有条件下，享受（P < 0.001）、信心（P < 0.001）和再次从基础食材烹饪的意愿（P < 0.001）显著增加，感知难度（P = 0.001）显著降低。实验前的基本烹饪意愿，以及信心和享受（实验前后均）显著有助于最终回归模型，解释了再次从基本食材烹饪的意愿的 42%的方差。烹饪干预措施应侧重于实际烹饪，并在烹饪过程中增加参与者的享受和信心，以增加在家中从基本食材烹饪的意愿。
