title: Evaluation of a cooking skills programme in parents of young children--a longitudinal study.
abstract: OBJECTIVE
  To evaluate longitudinally the effectiveness of a cooking programme on self-reported confidence about cooking skills and food consumption patterns in parents of young children.
  
  
  METHODS
  An evaluation of cooking programmes delivered by National Health Service (NHS) community food workers using a single group pre-test/post-test repeated measures design. A shortened version of a validated questionnaire at baseline, post intervention and 1-year follow-up determined confidence in cooking using basic ingredients, following a simple recipe, tasting new foods, preparing and cooking new foods on consumption of ready meals, vegetables and fruit.
  
  
  METHODS
  Deprived communities in Ayrshire and Arran, Scotland.
  
  
  METHODS
  Parents of nursery age children, 97 % were female and <45 years old.
  
  
  RESULTS
  One hundred and two participants had completed baseline and post-intervention questionnaires. Forty-four participants contacted by telephone completed a follow-up questionnaire. In participants who completed all questionnaires (n 44), median confidence in four aspects of cooking increased significantly from baseline to post intervention (P < 0·001) but was retained at 1-year follow-up only for following a simple recipe and preparing and cooking new foods. Improved food consumption patterns were reported from baseline to post intervention (ready-meal consumption reduced from 2-4 times/week to 1 time/week, P < 0·001; vegetable consumption increased from 5-6 times/week to 1 time/d, P < 0·001; fruit consumption increased from 5-6 times/week to 1 time/d, P < 0·001) and remained at 1-year follow-up.
  
  
  CONCLUSIONS
  The cooking programmes appeared to improve cooking confidence and food consumption patterns in the target group and some of these changes were retained after 1 year.
authors: 1 Department of Human Nutrition, School of Medicine, College of Medical, Veterinary & Life Sciences, University of Glasgow, Yorkhill Hospitals, Glasgow G3 8SJ, UK.
authors: Ada L
authors: AL
authors: Garcia
authors: 1 Department of Human Nutrition, School of Medicine, College of Medical, Veterinary & Life Sciences, University of Glasgow, Yorkhill Hospitals, Glasgow G3 8SJ, UK.
authors: Elisa
authors: E
authors: Vargas
authors: 1 Department of Human Nutrition, School of Medicine, College of Medical, Veterinary & Life Sciences, University of Glasgow, Yorkhill Hospitals, Glasgow G3 8SJ, UK.
authors: Po S
authors: PS
authors: Lam
authors: 2 Department of Public Health, NHS Ayrshire & Arran, Ailsa Hospital Ayr KA6 6AB.
authors: David B
authors: DB
authors: Shennan
authors: 3 Department of Nutrition and Dietetics, NHS Ayrshire & Arran, Kirklandside Hospital, Kilmarnock, UK.
authors: Fiona
authors: F
authors: Smith
authors: 1 Department of Human Nutrition, School of Medicine, College of Medical, Veterinary & Life Sciences, University of Glasgow, Yorkhill Hospitals, Glasgow G3 8SJ, UK.
authors: Alison
authors: A
authors: Parrett
mesh_terms: D000293:Adolescent; D000328:Adult; D003296:Cooking; D004032:Diet; D005260:Female; D006293:Health Promotion; D006801:Humans; D007407:Interviews as Topic; D008137:Longitudinal Studies; D008297:Male; D062407:Meals; D008875:Middle Aged; D010290:Parents; D011203:Poverty; D015397:Program Evaluation; D012606:Scotland; D020377:Self Efficacy; D055815:Young Adult
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