title: Cooking schools improve nutrient intake patterns of people with type 2 diabetes.
abstract: OBJECTIVE
  To determine whether cooking classes offered by the Cooperative Extension Service improved nutrient intake patterns in people with type 2 diabetes.
  
  
  METHODS
  Quasi-experimental using pretest, posttest comparisons.
  
  
  METHODS
  Community locations including schools, churches, and senior centers.
  
  
  METHODS
  One hundred seventeen people with type 2 diabetes, from diverse ethnic and socioeconomic backgrounds.
  
  
  METHODS
  Series of classes for people with type 2 diabetes and their family members that incorporated Social Cognitive Theory tenets. The classes featured current nutrition recommendations for people with type 2 diabetes and hands-on cooking, where participants prepared and ate a meal together.
  
  
  METHODS
  Three-day food records, completed prior to attending cooking schools and 1 month after, were used to measure changes in energy intake and selected nutrients.
  
  
  METHODS
  Program efficacy was assessed using the Wilcoxon signed-rank test to compare differences between pre-training and post-training variables. ANCOVA was used to determine whether program efficacy was affected by sociodemographics.
  
  
  RESULTS
  Participants decreased (P < .05) intakes of energy, fat grams, percentage of calories from fat, saturated fat grams, cholesterol (mg), sodium (mg), and carbohydrate grams.
  
  
  CONCLUSIONS
  Nutrition education incorporating hands-on cooking can improve nutrient intake in people with type 2 diabetes from diverse ethnic and socioeconomic backgrounds.
authors.affiliation: Regional Campuses and Distance Education, Utah State University, Salt Lake City, UT, USA. martha.archuleta@usu.edu
authors.forename: Martha
authors.initials: M
authors.lastname: Archuleta
authors.forename: Dawn
authors.initials: D
authors.lastname: Vanleeuwen
authors.forename: Karen
authors.initials: K
authors.lastname: Halderson
authors.forename: K'dawn
authors.initials: K
authors.lastname: Jackson
authors.forename: Margaret Ann
authors.initials: MA
authors.lastname: Bock
authors.forename: Wanda
authors.initials: W
authors.lastname: Eastman
authors.forename: Jennifer
authors.initials: J
authors.lastname: Powell
authors.forename: Michelle
authors.initials: M
authors.lastname: Titone
authors.forename: Carol
authors.initials: C
authors.lastname: Marr
authors.forename: Linda
authors.initials: L
authors.lastname: Wells
mesh_terms: D000328:Adult; D000368:Aged; D000369:Aged, 80 and over; D000704:Analysis of Variance; D003296:Cooking; D003924:Diabetes Mellitus, Type 2 / Q000178:diet therapy*; D002149:Energy Intake; D005247:Feeding Behavior; D005260:Female; D005515:Food Labeling; D005518:Food Preferences; D006266:Health Education / Q000379:methods*; D006801:Humans; D008297:Male; D008875:Middle Aged; D009753:Nutritive Value; D012574:Schools