Abstract P035: Simple Cooking With Heart Culinary Literacy Program: Skill Acquisition, Attitudinal Change, Intention and Efficacy Lead to Improved Dietary Consumption Patters

• Published in: Circulation (New York, N.Y.) Vol. 131; no. suppl_1
• Main Authors: McKnight, Liz, Vafiadis, Dorothea K
• Format: Journal Article
• Language: English
• Published: 10.03.2015
• ISSN: 0009-7322; 1524-4539
• DOI: 10.1161/circ.131.suppl_1.p035

Abstract only Introduction: Less than 1% of Americans consume a diet that is consistent with the American Heart Association (AHA) definition for ideal cardiovascular health. In-home food preparation is associated with healthier dietary patterns and is more likely to align with current AHA recommendations for healthy eating. Hypothesis: The AHA’s Simple Cooking with Heart (SCwH) program aims to increase the healthfulness of family meals by addressing common barriers to cooking at home (lack of time, lack of skill, lack of budget). By increasing self-efficacy, individuals will demonstrate changes in attitudes and intention to choose wisely when shopping, as well as prepare and consume more meals at home, resulting in improved diet quality. Exposure to a “live” demonstration program that engages participants will improve cooking confidence and change attitudes in low-socioeconomic populations, compared to an online only, skills-building video exposure. The theoretical framework for this intervention is based upon the Health Belief Model. Methods: A 4-week, 2-cell controlled exposure study design measured the discrete impact of SCwH on low-income individuals exposed to a live cooking demonstration experience compared to individuals who received an online only exposure. All individuals were assessed via questionnaire post baseline for changes in attitude/intention, skill acquisition, frequency of meals prepared in home, dietary consumption and relevance of materials and information received; 337 participants completed the 4 week study. Results: Participation in “live” cooking demonstrations had a near immediate positive impact on participants’ intentions to: increase number of meals at home, reduce added salt and sugar/sweeteners, eat more fruits/vegetables/whole grains, and decrease unhealthy items. Participants who receive a “live” exposure have increased outcomes compared to those who received an online-only exposure. Demonstration participants, compared to web-only participants, reported: more often using new information in-home and reported a significant increase in the frequency of consuming healthy food items and a decrease in unhealthy items. Online-only cell respondents reported no significant difference in the mean frequency an item (healthy or unhealthy) was consumed. Both cells reported learning new information/skills. Conclusions: Culinary skill development, changing perceptions about affordable meals and addressing barriers to preparing and consuming meals in-home can be an effective way to improve dietary quality in low-socioeconomic populations. Exposure to “live” demonstration programs can increase effectiveness and promote healthier cooking at home; however, online-only intervention can still have a positive impact.