None listed
Conditions
Brief summary
The JMoF program aims to improve individuals’ confidence to cook, cooking skills, and potentially improve their healthy eating behaviours. This evaluation will help to understand if the JMoF program makes a difference for people who participate. What we learn from this evaluation will help to support the extension of Jamie’s Ministry of Food Program and guide any future improvements in Australia and internationally. The evaluation will add to the promising but limited evidence base regarding the effectiveness of cooking skills programs The study aims to answer two research questions about the JMoF Program: 1. Does the program increase participants’ knowledge, skills, attitudes and confidence to cook healthy meals? 2. Does the program result in broader positive outcomes for participants in terms of a healthier diet, more affordable healthy meals, improved self-esteem and social connectedness?
Interventions
The Intervention is a cooking skills class called Jamie’s Ministry of Food (JMoF) program, which is currently being implemented in Ipswich, Queensland, Australia.
JMoF program Ipswich offers participants a 10 week cooking course made up of ten ninety minute classes, held over ten weeks. Participants are taught recipes from 50 “Jamie Oliver” recipes.
Each week, students are taught by JMoF food trainers how to prepare and cook a variety of dishes whilst learning specific cooking techniques. Each
The Intervention is a cooking skills class called Jamie’s Ministry of Food (JMoF) program, which is currently being implemented in Ipswich, Queensland, Australia. JMoF program Ipswich offers participants a 10 week cooking course made up of ten ninety minute classes, held over ten weeks. Participants are taught recipes from 50 “Jamie Oliver” recipes. Each week, students are taught by JMoF food trainers how to prepare and cook a variety of dishes whilst learning specific cooking techniques. Each participant pays $10 per class (or $5 concession) to attend, and during each class, participants prepare a meal that they are able to take home. Messages about good nutrition, meal planning and budgeting are embedded in the program and are discussed in an informal manner during the skills sessions.
Sponsors
Deakin University
Study design
Allocation
Non-randomised trial
Intervention model
Parallel
Primary purpose
Educational / counselling / training
Masking
Blinded (masking used)
Eligibility
Sex/Gender
All
Age
18 Years to No maximum
Healthy volunteers
Yes
Inclusion criteria
All program participants 18 years or older
Exclusion criteria
Program participants under 18 years old will be excluded.
Outcome results
None listed