Food and nutrition-related learning in collective kitchens in three Canadian cities.
OBJECTIVE
To determine what food and nutrition-related learning takes place in collective kitchens (CKs) in three Canadian cities.


METHODS
Semi-participant observation and in-depth interviews were conducted with CK participants and leaders. Major nutrition-related themes that emerged were categorized and integrated to form a picture of how food-related knowledge and behaviours were affected as a result of CK involvement.


RESULTS
In general, CKs were perceived as an important source of food-related knowledge and skills. Some behaviour changes that resulted from participation were an increased variety of foods in the diet, increased vegetable consumption, and decreased fat consumption.


CONCLUSIONS
Collective kitchens can be important tools for nutrition education. However, the broader social conditions, such as poverty, that influence food-related behaviours should also be taken into account.
Engler-Stringer
Rachel
R
Université de Montréal, QC.
Berenbaum
Shawna
S
D002170:Canada; D003257:Consumer Product Safety; D003296:Cooking / Q000379:methods*; D005511:Food Handling / Q000379:methods*; D007722:Health Knowledge, Attitudes, Practice; D006801:Humans; D007407:Interviews as Topic; D052756:Nutritional Sciences / Q000193:education*; D009753:Nutritive Value; D020377:Self Efficacy