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Appears in Collections:Faculty of Health Sciences and Sport Journal Articles
Peer Review Status: Refereed
Title: The impact of a community-based food skills intervention on cooking confidence, food preparation methods and dietary choices – an exploratory trial
Authors: Wrieden, Wendy L
Anderson, Annie S
Longbottom, Pat J
Valentine, Karen
Stead, Martine
Caraher, Martin
Lang, Tim
Gray, Bill
Dowler, Elizabeth
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Keywords: Foodskills
Issue Date: Feb-2007
Publisher: Cambridge University Press
Citation: Wrieden WL, Anderson AS, Longbottom PJ, Valentine K, Stead M, Caraher M, Lang T, Gray B & Dowler E (2007) The impact of a community-based food skills intervention on cooking confidence, food preparation methods and dietary choices – an exploratory trial, Public Health Nutrition, 10 (2), pp. 203-211.
Abstract: Objective To evaluate the feasibility of undertaking a food skills intervention study in areas of social deprivation aimed at altering cooking confidence, food preparation methods and dietary choices. Design A standardised skills programme was implemented in community-based settings. Pre- (T1) and post-intervention (T2) and 6-month follow-up (T3) measures (7-day diaries and self-administered questionnaires) were undertaken in intervention and comparison groups. Setting Eight urban communities in Scotland. Subjects One hundred and thirteen adults living in areas of social deprivation. Results It was clear that many subjects led fragmented lives and found commitment to intervention classes problematic. Sixty-three subjects completed the final (T3) assessments. The response to each component varied due to inability to attend sessions, illness, study requirements, employment, moving out of the area, change in circumstances, loss of interest and loss of postal questionnaires. At baseline, reported consumption of fruit and vegetables was low (mean frequency 8.1 ± 4.78 times per week). Fruit intake increased significantly (P < 0.05) between T1 and T2 in the intervention group (1.7 ± 2.36 to 2.7 ± 3.28 times per week) only. Between T1 and T3, there was a significant increase (P < 0.05) in intervention subjects who reported confidence in following a recipe (67–90%,). Conclusions This exploratory trial shows that a food skills intervention is likely to have a small but positive effect on food choice and confidence in food preparation. A full-scale randomised controlled trial in this hard-to-reach group would require a range of flexible approaches rather than a fully defined intervention, and presents challenges for trial design.
Type: Journal Article
DOI Link:
Rights: Published in Public Health Nutrition. Copyright: Cambridge University Press.; Public Health Nutrition, Volume 10, Issue 2, February 2007, pp. 203 - 211, published by Cambridge University Press. Copyright © The Authors 2007.;
Affiliation: University of Dundee
University of Dundee
University of Dundee
University of Dundee
Institute for Social Marketing
City University London
City University London
Scottish Consumer Council
University of Warwick

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