title: Jamie's Ministry of Food: quasi-experimental evaluation of immediate and sustained impacts of a cooking skills program in Australia.
abstract: OBJECTIVE
  To evaluate the immediate and sustained effectiveness of the first Jamie's Ministry of Food Program in Australia on individuals' cooking confidence and positive cooking/eating behaviours.
  
  
  METHODS
  A quasi- experimental repeated measures design was used incorporating a wait-list control group. A questionnaire was developed and administered at baseline (T1), immediately post program (T2) and 6 months post completion (T3) for participants allocated to the intervention group, while wait -list controls completed it 10 weeks prior to program commencement (T1) and just before program commencement (T2). The questionnaire measured: participants' confidence to cook, the frequency of cooking from basic ingredients, and consumption of vegetables, vegetables with the main meal, fruit, ready-made meals and takeaway. Analysis used a linear mixed model approach for repeated measures using all available data to determine mean differences within and between groups over time.
  
  
  METHODS
  All adult participants (≥18 years) who registered and subsequently participated in the program in Ipswich, Queensland, between late November 2011- December 2013, were invited to participate.
  
  
  RESULTS
  In the intervention group: 694 completed T1, 383 completed T1 and T2 and 214 completed T1, T2 and T3 assessments. In the wait-list group: 237 completed T1 and 149 completed T1 and T2 assessments. Statistically significant increases within the intervention group (P<0.001) and significant group*time interaction effects (P<0.001) were found in all cooking confidence measures between T1 and T2 as well as cooking from basic ingredients, frequency of eating vegetables with the main meal and daily vegetable intake (0.52 serves/day increase). Statistically significant increases at T2 were sustained at 6 months post program in the intervention group.
  
  
  CONCLUSIONS
  Jamie's Ministry of Food Program, Australia improved individuals' cooking confidence and cooking/eating behaviours contributing to a healthier diet and is a promising community-based strategy to influence diet quality.
authors.affiliation: Deakin Health Economics, Faculty of Health, Deakin University, Melbourne, Australia.
authors.forename: Anna
authors.initials: A
authors.lastname: Flego
authors.affiliation: Deakin Health Economics, Faculty of Health, Deakin University, Melbourne, Australia.
authors.forename: Jessica
authors.initials: J
authors.lastname: Herbert
authors.affiliation: Jack Brockhoff Child Health and Wellbeing Program, Melbourne School of Population and Global Health, The University of Melbourne, Melbourne, Australia.
authors.forename: Elizabeth
authors.initials: E
authors.lastname: Waters
authors.affiliation: Jack Brockhoff Child Health and Wellbeing Program, Melbourne School of Population and Global Health, The University of Melbourne, Melbourne, Australia.
authors.forename: Lisa
authors.initials: L
authors.lastname: Gibbs
authors.affiliation: World Health Organisation Collaborating Centre for Obesity Prevention, Faculty of Health, Deakin University, Melbourne, Australia; School of Population Health, Faculty of Medical and Health Sciences, University of Auckland, Auckland, New Zealand.
authors.forename: Boyd
authors.initials: B
authors.lastname: Swinburn
authors.affiliation: Biostatistics Unit, Faculty of Health, Deakin University, Melbourne, Australia.
authors.forename: John
authors.initials: J
authors.lastname: Reynolds
authors.affiliation: Deakin Health Economics, Faculty of Health, Deakin University, Melbourne, Australia.
authors.forename: Marj
authors.initials: M
authors.lastname: Moodie
mesh_terms: D003296:Cooking / Q000379:methods* / Q000592:standards*; D004032:Diet; D006266:Health Education / Q000379:methods / Q000706:statistics & numerical data; D006801:Humans; D007858:Learning; D016014:Linear Models; D011793:Queensland; D020377:Self Efficacy; D011795:Surveys and Questionnaires