title: Individuals with severe mental illnesses have improved eating behaviors and cooking skills after attending a 6-week nutrition cooking class.
abstract: OBJECTIVE
  This study assessed current meal planning/cooking behaviors and dietary intake of individuals with severe mental illnesses and determined differences after a 6-week nutrition education cooking class.
  
  
  METHODS
  Eighteen individuals with severe mental illnesses participated in a 6-week nutrition education cooking class and completed pre- and posttest 24-hr recalls and a postretrospective survey. Paired samples t tests were used.
  
  
  RESULTS
  Participants met their calories needs, but they consumed high amounts of sodium and fat and low amounts of fiber. Significant increases in calcium, vitamin D, grains, and fruit occurred from pre- to posttest (p < .05). Self-efficacy in cooking and grocery shopping skills improved.
  
  
  CONCLUSIONS
  Participants desire nutrition education programming that includes simple messages, hands-on cooking demonstrations, and health-related incentives. More research is needed to determine how nutrition education programs lead to sustained knowledge and behavior change within this specialized population.
authors.affiliation: University of Northern Colorado.
authors.forename: Alena
authors.initials: A
authors.lastname: Clark
authors.affiliation: University of Northern Colorado.
authors.forename: Jill
authors.initials: J
authors.lastname: Bezyak
authors.affiliation: University of Northern Colorado.
authors.forename: Nora
authors.initials: N
authors.lastname: Testerman
mesh_terms: D000328:Adult; D003296:Cooking; D005247:Feeding Behavior / Q000523:psychology*; D005260:Female; D006266:Health Education / Q000379:methods*; D007722:Health Knowledge, Attitudes, Practice; D006801:Humans; D008297:Male; D001523:Mental Disorders / Q000534:rehabilitation*; D008875:Middle Aged; D010865:Pilot Projects; D055815:Young Adult