Ali Syed Irfan, Begum Jarina, Badusha Mohammad, Reddy E Srikaanth, Rali Padmavathi, Lalitha D Lakshmi
Community Medicine, MTMC, Jamshedpur, Manipal Academy of Higher Education, Jharkhand, India.
Pulmonary Medicine, NRIIMS, Vizag, Andhra Pradesh, India.
J Family Med Prim Care. 2022 Nov;11(11):7101-7105. doi: 10.4103/jfmpc.jfmpc_998_22. Epub 2022 Dec 16.
Participatory cooking demonstration is a unique and effective way to teach nutritional concepts and basic cooking skills in a community setting. The present study attempted to develop the same in 4-year nursing students through the intervention for a better nutritional health outcome. The objectives are to introduce and train nursing students on participatory cooking demonstrations in community households, evaluate the improvement of knowledge and self-efficacy of the participants, and assess the feedback of the study participants towards the intervention.
An educational intervention was carried out among BSc Nursing students in a tertiary healthcare institute from April to June 2019. A sample of 66 students were subjected to pre- and post-tests along with a self-efficacy evaluation and feedback survey.
Out of all, 91.1% were between 21 and 30 years, 77.8% belonged to rural areas, and 82% were in the lower-middle socioeconomic class. The knowledge was improved, and it was found to be statistically significant ( < 0.0001). The self-efficacy evaluation showed an enhancement of knowledge and awareness. The majority either strongly agreed or agreed that participatory cooking demonstrations helped them learn healthy cooking practices (80%), analyze specific nutritional problems (95.6%), and get hands-on experience in nutritional care (86.4%). The themes that emerged from qualitative data were discussed under liked, disliked aspects, challenges faced, and solutions offered.
The hands-on sessions on participatory cooking demonstrations were successfully introduced and the knowledge and self-efficacy of the participants was improved. All participants were satisfied with the intervention as perceived by the participants.
参与式烹饪示范是在社区环境中教授营养概念和基本烹饪技能的一种独特且有效的方式。本研究试图通过干预在四年制护理专业学生中开展同样的活动，以实现更好的营养健康成果。目标是向护理专业学生介绍并培训社区家庭中的参与式烹饪示范，评估参与者知识和自我效能的提升情况，并评估研究参与者对该干预措施的反馈。
2019年4月至6月，在一所三级医疗机构对护理学学士学生进行了一项教育干预。选取66名学生进行了前后测试以及自我效能评估和反馈调查。
总体而言，91.1%的学生年龄在21至30岁之间，77.8%来自农村地区，82%属于社会经济中下层。知识得到了提高，且具有统计学意义（<0.0001）。自我效能评估显示知识和意识有所增强。大多数人要么强烈同意要么同意参与式烹饪示范帮助他们学习健康的烹饪方法（80%）、分析特定的营养问题（95.6%）以及获得营养护理的实践经验（86.4%）。对定性数据中出现的主题在喜欢的方面、不喜欢的方面、面临的挑战和提出的解决方案等方面进行了讨论。
成功引入了参与式烹饪示范的实践课程，参与者的知识和自我效能得到了提高。参与者认为所有参与者对该干预措施都很满意。
