Department of Preventive Medicine and Public Health, IdiSNA (Instituto de Investigación Sanitaria de Navarra), University of Navarra, Pamplona, Spain.
CIBER Fisiopatología de la Obesidad y Nutrición (CIBERObn), Instituto de Salud Carlos III, Madrid, Spain.
Public Health Nutr. 2024 Oct 1;27(1):e190. doi: 10.1017/S1368980024001538.
To analyse the feasibility and acceptability of a culinary nutritional intervention aimed at increasing plant-based foods consumption in the context of the Mediterranean diet in parent-child dyads.
The Nutritional and Culinary Habits to Empower Families (n-CHEF) is a 9-month feasibility study that included four culinary nutritional workshops (two face to face, two online) led by a chef and a dietitian-nutritionist. These workshops combined cooking with plant-based foods, with nutritional advice and experimental activities. The main outcomes were retention, quality of the intervention (monitoring workshops, acceptability and perceived impact) and changes in dietary and cooking habits.
Parent-child dyads, Spain.
Parent-child (aged 10-14 years) dyads.
Fifteen parent-child dyads were recruited, of which thirteen were retained during the 6-month follow-up. All but one parent-child dyads attended the four workshops. The overall assessment of the workshops was positive, although the online workshops were rated lower than the face to face. In general, parent-child dyads reported benefits in terms of nutrition and cooking aspects. Parents significantly increased their adherence to the Mediterranean diet, but non-significant changes were observed in children. However, children increased their consumption of vegetables and legumes and reduced snacks and ready meals. Parents also changed some of their culinary habits and increased their confidence in cooking at home.
The n-CHEF showed that the culinary nutritional intervention had good levels of recruitment, retention and acceptability among parent-child dyads. In addition, dietary and culinary knowledge and habits can be improved, although further studies are needed to know the long-term effects in larger populations.
分析针对亲子二元体在遵循地中海饮食模式背景下增加植物性食物消费的烹饪营养干预措施的可行性和可接受性。
营养与烹饪习惯赋能家庭（n-CHEF）是一项为期 9 个月的可行性研究，包括由厨师和营养师主导的 4 次烹饪营养工作坊（2 次面对面，2 次在线）。这些工作坊将烹饪与植物性食物相结合，同时提供营养建议和实验活动。主要结果为保留率、干预措施的质量（监测工作坊、可接受性和感知影响）以及饮食和烹饪习惯的变化。
亲子二元体，西班牙。
亲子（年龄 10-14 岁）二元体。
共招募了 15 对亲子二元体，其中 13 对在 6 个月的随访中保留下来。除了一对亲子二元体外，其余均参加了 4 次工作坊。尽管在线工作坊的评价低于面对面工作坊，但总体上对工作坊的评价是积极的。一般来说，亲子二元体报告在营养和烹饪方面都有受益。父母对地中海饮食的依从性显著提高，但儿童的变化不显著。然而，儿童增加了蔬菜和豆类的摄入量，减少了零食和即食餐的摄入量。父母也改变了一些烹饪习惯，增加了在家做饭的信心。
n-CHEF 表明，该烹饪营养干预措施在亲子二元体中具有良好的招募、保留和可接受性。此外，可以改善饮食和烹饪知识和习惯，但需要进一步的研究来了解更大人群中的长期效果。
