Nutrition Postgraduate Program, Nutrition in Foodservice Research Centre, Federal University of Santa Catarina, Florianópolis, Santa Catarina (SC), Brazil.
Nutrition Faculty of Federal University of Alagoas, Maceió, Alagoas, Brazil.
Nutr J. 2017 Dec 20;16(1):83. doi: 10.1186/s12937-017-0305-y.
Community-based intervention studies that aim at developing cooking skills have increased in the scientific literature and are related to healthier food practices. However, methodological limitations are observed and only a few studies have university students as the target. The university entrance period has been related to negative changes in eating habits among young people and it represents an important period for developing interventions for health promotion. This study describes the study protocol and the evaluation framework for the Nutrition and Culinary in the Kitchen program. This program aims to develop cooking skills in university students, and is based on the Cooking with a Chef program in the United States.
This ongoing, randomized controlled intervention was designed with a six month follow-up study. The intervention consisted of three-hour weekly classes during a six week period with printed materials provided. Five of the classes were hands-on cooking and one was a tour to a popular food market. There were eight primary outcome measures: changes in relation to i) accessibility and availability of fruits and vegetables; ii) cooking attitudes; iii) cooking behaviors at home; iv) cooking behaviors away from home; v) produce consumption self-efficacy; vi) self-efficacy for using basic cooking techniques; vii) self-efficacy for using fruits, vegetables, and seasonings (while cooking); and viii) knowledge of cooking terms and techniques. Secondary outcomes included changes in body mass index and in personal characteristics related to cooking. Repeated measures were collected through the application of an online self-completed survey, at baseline, after intervention and six months after intervention. A sample of 80 university students (40: intervention group; 40: control group) was estimated to detect a mean change of 1.5 points in cooking knowledge, with study power of 80%, and 95% level of confidence, plus 20% for random losses and 10% for confounding factors. The control group participants have continued with their usual activities. Data analyses will evaluate the intervention effect on changes in outcomes within and between groups, as well as explore relations with personal characteristics.
This method provides new evidence about whether or not a culinary intervention targeting university students has an impact on the improvement of cooking skills and healthy eating practices.
Brazilian Clinical Trials Registry - RBR-8nwxh5 ( http://www.ensaiosclinicos.gov.br/rg/RBR-8nwxh5/ ).
旨在培养烹饪技能的基于社区的干预研究在科学文献中有所增加，并且与更健康的饮食实践有关。然而，观察到方法学上的局限性，只有少数研究以大学生为目标。大学生入学期间，年轻人的饮食习惯可能会发生负面变化，因此这是开展促进健康干预措施的重要时期。本研究描述了“营养与烹饪在厨房”计划的研究方案和评估框架。该计划旨在培养大学生的烹饪技能，其基础是美国的“厨师烹饪”计划。
这是一项正在进行的随机对照干预研究，设计了为期六个月的随访研究。干预措施包括为期六周的每周三个小时的课程，并提供印刷材料。其中五节课是动手烹饪课，还有一节课是参观受欢迎的食品市场。主要结果指标有八项：与以下内容有关的变化：i）水果和蔬菜的可及性和可得性；ii）烹饪态度；iii）在家中的烹饪行为；iv）外出就餐时的烹饪行为；v）农产品消费自我效能感；vi）使用基本烹饪技术的自我效能感；vii）在烹饪过程中使用水果、蔬菜和调味料的自我效能感；viii）烹饪术语和技术知识。次要结果包括体重指数和与烹饪相关的个人特征的变化。通过应用在线自我完成的调查，在基线、干预后和干预后六个月收集重复测量数据。估计需要 80 名大学生（40 名：干预组；40 名：对照组）的样本量，以检测烹饪知识平均提高 1.5 分，研究效力为 80%，置信度为 95%，加上 20%的随机损失和 10%的混杂因素。对照组参与者继续进行他们的日常活动。数据分析将评估干预措施对组内和组间结果变化的影响，并探索与个人特征的关系。
这种方法提供了新的证据，证明针对大学生的烹饪干预是否会对提高烹饪技能和健康饮食实践产生影响。
巴西临床试验注册处 - RBR-8nwxh5（http://www.ensaiosclinicos.gov.br/rg/RBR-8nwxh5/）。
