Michigan State University-Hurley Children's Hospital Pediatric Public Health Initiative, Division of Public Health, Department of Food Science and Human Nutrition, 200 E 1st Street, Room 232D, Flint, MI48502, USA.
Michigan State University-Hurley Children's Hospital Pediatric Public Health Initiative, Division of Public Health, Flint, MI, USA.
Public Health Nutr. 2021 Apr;24(6):1492-1500. doi: 10.1017/S136898002000395X. Epub 2020 Oct 8.
To examine changes in health-related quality of life (HRQoL) among youth who participated in Flint Kids Cook, a 6-week healthy cooking programme for children, and assess whether changes in HRQoL were associated with changes in cooking self-efficacy, attitude towards cooking (ATC) and diet.
Pre-post survey (Pediatric Quality of Life Inventory, Block Kids Food Screener, 8-item cooking self-efficacy, 6-item ATC) using child self-report at baseline and programme exit. Analysis involved paired sample t-tests and Pearson's correlations.
Farmers' market in Flint, Michigan, USA.
Children (n 186; 55·9 % female, 72·6 % African American) participated in Flint Kids Cook from October 2017 to February 2020 (mean age 10·55 ± 1·83 years; range 8-15).
Mean HRQoL summary score improved (P < 0·001) from baseline (77·22 ± 14·27) to programme exit (81·62 ± 14·43), as did mean psychosocial health summary score (74·68 ± 15·68 v. 79·04 ± 16·46, P = 0·001). Similarly, physical (P = 0·016), emotional (P = 0·002), social (P = 0·037), and school functioning (P = 0·002) improved. There was a correlation between change in HRQoL summary score and change in ATC (r = -0·194, P = 0·025) as well as change in cooking self-efficacy (r = -0·234, P = 0·008). Changes in HRQoL and psychosocial health summary scores were not correlated with dietary changes, which included decreased added sugar (P = 0·019) and fruit juice (P = 0·004) intake.
This study is the first to report modest yet significant improvements in HRQoL among children and adolescents who participated in a healthy cooking programme. Results suggest that cooking programmes for youth may provide important psychosocial health benefits that are unrelated to dietary changes.
研究参加弗林特儿童烹饪（一项针对儿童的为期 6 周的健康烹饪计划）的青少年健康相关生活质量（HRQoL）的变化，并评估 HRQoL 的变化是否与烹饪自我效能感、烹饪态度（ATC）和饮食的变化相关。
使用儿童自我报告，在基线和项目结束时进行前后调查（儿童生活质量量表、布洛克儿童食物筛选器、8 项烹饪自我效能感、6 项 ATC）。分析包括配对样本 t 检验和 Pearson 相关。
美国密歇根州弗林特市农贸市场。
2017 年 10 月至 2020 年 2 月期间，186 名儿童（55.9%为女性，72.6%为非裔美国人）参加了弗林特儿童烹饪（平均年龄 10.55±1.83 岁；年龄范围为 8-15 岁）。
HRQoL 综合评分从基线（77.22±14.27）到项目结束（81.62±14.43）均有显著提高（P<0.001），心理社会健康综合评分也有所提高（74.68±15.68 v. 79.04±16.46，P=0.001）。同样，身体（P=0.016）、情绪（P=0.002）、社会（P=0.037）和学校功能（P=0.002）也有所改善。HRQoL 综合评分的变化与 ATC 的变化（r=-0.194，P=0.025）以及烹饪自我效能感的变化（r=-0.234，P=0.008）相关。HRQoL 和心理社会健康综合评分的变化与饮食变化无关，饮食变化包括减少添加糖（P=0.019）和果汁（P=0.004）的摄入。
本研究首次报告了参加健康烹饪计划的儿童和青少年 HRQoL 有适度但显著的提高。结果表明，针对青少年的烹饪计划可能提供重要的心理社会健康益处，与饮食变化无关。
