Obstetrics, Gynecology and Reproductive Biology, Harvard Medical School, Brigham and Women's Hospital, Boston, MA, USA.
BMC Public Health. 2023 Mar 31;23(1):622. doi: 10.1186/s12889-023-15509-x.
The transition to menopause is a time when women are at increased risk for chronic and cardiovascular diseases, and weight gain. This study evaluates the efficacy of virtual teaching kitchen (TK) interventions on cooking confidence and consumption of a healthy diet in women over 45.
This teaching kitchen intervention is a synchronous online series of classes for perimenopausal women, with 45 min of live cooking and 15 min of nutrition discussion. From September 2020 through January 2022, participants completed online pre- post-intervention surveys addressing weight, eating habits, cooking confidence and self-efficacy. Analysis used paired samples t-test and Wilcoxon signed rank sum test for normally and non-normal distributed data respectively.
Of the 609 unique participants, 269 women completed both pre and post surveys after attending classes. Participants self-reported a statistically significant decreased weight (p < 0.001), increased daily consumption of fruit/vegetables (p < 0.039), fish (p < 0.001) and beans (p < 0.005), and decreased daily consumption of red meat (p < 0.001), sugary beverages (p < 0.029) and white grains (p < 0.039). There was significant improvement in cooking self-efficacy and confidence.
Virtual teaching kitchens were effective in improving culinary and dietary habits among peri- and post-menopausal women. This early evidence suggests that teaching kitchens can effectively reach larger populations for healthy behavioral modification.
Study obtained IRB exemption.
绝经过渡期是女性罹患慢性疾病和心血管疾病以及体重增加的风险增加时期。本研究评估了虚拟教学厨房（TK）干预对 45 岁以上女性烹饪信心和健康饮食消费的效果。
该教学厨房干预是针对围绝经期女性的同步在线系列课程，包括 45 分钟的现场烹饪和 15 分钟的营养讨论。从 2020 年 9 月至 2022 年 1 月，参与者完成了在线干预前后调查，调查内容包括体重、饮食习惯、烹饪信心和自我效能。分析采用配对样本 t 检验和 Wilcoxon 符号秩和检验分别用于正态和非正态分布数据。
在 609 名独特的参与者中，269 名女性在参加课程后完成了前后两次调查。参与者自我报告体重显著下降（p<0.001），每天食用更多的水果/蔬菜（p<0.039）、鱼类（p<0.001）和豆类（p<0.005），减少了每天食用红肉（p<0.001）、含糖饮料（p<0.029）和白谷物（p<0.039）。烹饪自我效能感和信心显著提高。
虚拟教学厨房在改善围绝经期和绝经后女性的烹饪和饮食习惯方面非常有效。这一早期证据表明，教学厨房可以有效地覆盖更大的人群，实现健康行为的改变。
该研究获得了 IRB 的豁免。
