Consortium for Health and Military Performance, Department of Military and Emergency Medicine, F. Edward Hébert School of Medicine, Uniformed Services University, Bethesda, MD, USA.
Henry M. Jackson Foundation for the Advancement of Military Medicine, Bethesda, MD, USA.
J Integr Complement Med. 2024 Jan;30(1):66-76. doi: 10.1089/jicm.2023.0025. Epub 2023 Jun 27.
Obesity, overweight, and suboptimal eating habits are threats to U.S. active-duty service member (SM) nutritional fitness. Offering programs that improve diet quality and nutritional status is of high interest to military leaders. Total force kitchen (TFK) was developed as a performance-focused multicomponent program centered around culinary skills with education and skill building in key areas of nutrition, physical activity, and mindfulness. This pilot study's objectives were to determine the feasibility and acceptability of the TFK program, to make recommendations for program modification, and to determine impact on behavior, self-efficacy, and health-related outcomes. Participants were single or geographically single active-duty SMs ( = 17) who attended the 12-week, 60-h innovative culinary education and performance optimization program at a local United Service Organization facility. A mixed-method approach assessed pre- and post-program metrics, including attrition rates and participant satisfaction. The TFK program retention rate was 76.5%. All participants were "somewhat satisfied" or "very satisfied" with the overall TFK program. The highest satisfaction was with the cooking-related components. Improvements in other behavioral ( = 0.39, 95% confidence interval [CI]: -0.17 to 0.95), self-rated health ( = 0.58, 95% CI: -0.02 to 0.16), and anthropometric measures (e.g., body fat percentage: = -0.01, 95% CI: -0.12 to 0.10) were smaller than improvements in cooking attitudes ( = 0.66, 95% CI: 0.17 to 1.13) and self-efficacy for techniques ( = 1.80, 95% CI: 0.96 to 2.62). Participants reported positive changes in lifestyle related to what they eat and how they prepare their meals. They also highly valued active learning and instructor knowledge and enthusiasm. This multidisciplinary evidence-based program offers ample opportunities for SMs to gain knowledge, build skills, and engage in a supportive community to optimize their performance through cooking. A successful pilot has the potential to leverage resources for the TFK program expanding its reach and impact to the larger military population and nonmilitary communities.
肥胖、超重和不良饮食习惯是美国现役军人（SM）营养健康的威胁。提供改善饮食质量和营养状况的计划是军队领导非常关注的问题。总力厨房（TFK）是一个以表现为重点的多组分计划，以烹饪技能为中心，在营养、身体活动和正念等关键领域提供教育和技能建设。这项试点研究的目的是确定 TFK 计划的可行性和可接受性，提出计划修改建议，并确定其对行为、自我效能和健康相关结果的影响。参与者是参加当地美国服务组织设施为期 12 周、60 小时的创新烹饪教育和绩效优化计划的单居或分居现役军人 SM（n = 17）。采用混合方法评估了预方案和后方案的指标，包括退出率和参与者满意度。TFK 计划的保留率为 76.5%。所有参与者对整个 TFK 计划的满意度均为“有些满意”或“非常满意”。对烹饪相关内容的满意度最高。其他行为的改善（ = 0.39，95%置信区间 [CI]：-0.17 至 0.95）、自我评定健康（ = 0.58，95%CI：-0.02 至 0.16）和人体测量学指标（例如体脂肪百分比： = -0.01，95%CI：-0.12 至 0.10）均小于烹饪态度的改善（ = 0.66，95%CI：0.17 至 1.13）和技术自我效能感的改善（ = 1.80，95%CI：0.96 至 2.62）。参与者报告称，他们的生活方式在饮食和准备饭菜方面发生了积极变化。他们还非常重视主动学习以及教师的知识和热情。 这个多学科循证计划为军人提供了丰富的机会，让他们获得知识、培养技能，并在一个支持性的社区中参与，通过烹饪来优化自己的表现。成功的试点有可能利用资源扩大 TFK 计划的覆盖范围和影响力，使其惠及更广泛的军人和非军人社区。
