None listed
Conditions
Brief summary
This study will use a quasi-experimental pre-post design consisting of an intervention group of participants undergoing a 7-week cooking program in Western Australia and a control group comprising of participants from the program wait-list. Intervention participants will be surveyed at three time points: before the start of the cooking program (IT1), on program completion (IT2), and six months after program completion (IT3). The control group will comprise participants from the program wait-list and they will be surveyed at two time points: 5 weeks prior to program commencement (CT1) and on entry to the program (CT2). Jamie's Ministry of Food (JMOF) Australia is a community-based program teaching basic cooking skills to help people prepare simple, fresh, healthy food quickly and cheaply. The program involves a 7-week mobile kitchen program that is inclusive for any members of the community who are 18 years and over. This study aims to evaluate the immediate impacts and longer term outcomes of the program in Western Australia and whether this impacts participants' physical health and well-being and chronic disease. risk. Therefore, the ultimate aim of this project is to help combat the rise in obesity and diet-related diseases in Western Australia. The primary evaluation aims to determine whether the program improves individuals' cooking confidence and cooking and eating behaviours (self-efficacy). The secondary evaluation aims to determine whether this impacts lifestyle and biomarkers of chronic disease risk. The study hypothesises that participation in a program to develop basic cooking skills and nutrition knowledge will impact physiological and mental health and well-being and the underlying mechanisms that lead to positive health.
Interventions
Participation in a cooking program designed by Jamie's Ministry of Food (JMOF) and delivered by The Good Foundation in partnership with Edith Cowan University, from the fully equipped JMOF mobile kitchen at various locations in WA. Participants attended a 1.5 hour hands-on cooking session once a week for seven weeks and were taught basic cooking skills to help people prepare simple, fresh, healthy food quickly and cheaply. Classes were delivered by a trained qualified nutritionist who demonstrat
Participation in a cooking program designed by Jamie's Ministry of Food (JMOF) and delivered by The Good Foundation in partnership with Edith Cowan University, from the fully equipped JMOF mobile kitchen at various locations in WA. Participants attended a 1.5 hour hands-on cooking session once a week for seven weeks and were taught basic cooking skills to help people prepare simple, fresh, healthy food quickly and cheaply. Classes were delivered by a trained qualified nutritionist who demonstrated the recipe of the day which participants then cooked for themselves in groups of four to a work station. Each week there was a new Jamie Oliver recipe covering every meal from breakfast and sides to lunch and dinner. Participants were taught knife skills and techniques and how to bring out the best flavours from fresh ingredients. They also learned how to plan and budget to make food go further. The mobile kitchen can accommodate 12 participants, cooking in groups of four with the supervision of one demonstrator and 2 trained interns. Inclusion criteria included all individuals who signed up for the program who were aged 18 years and above and who volunteered for evaluation participation; no other inclusion or exclusion criteria were applied. Subsequent sampling for the intervention group was purposive from the program registration database and was determined by the day of the week the participant had allocated for their class. (i.e. Tuesday, Wednesday, Friday or Saturday)
Sponsors
Edith Cowan University
Study design
Allocation
Non-randomised trial
Intervention model
Other
Primary purpose
Prevention
Masking
Open (masking not used)
Eligibility
Sex/Gender
All
Age
18 Years to No maximum
Healthy volunteers
Yes
Inclusion criteria
Inclusion criteria included anyone who enrolled in the cooking program aged 18 years and above, who volunteered for evaluation participation; no other inclusion or exclusion criteria were applied.
Exclusion criteria
There were no exclusion criteria beyond those who signed up for the cooking program who were under 18 years of age.
Outcome results
None listed