title: The impact of a pilot cooking intervention for parent-child dyads on the consumption of foods prepared away from home.
abstract: This pilot study investigated the impact of a parent-child dyad cooking intervention on reducing eating dinner away from home. Eating away from home often results in consumption of energy-dense, nutrient-poor foods that can contribute to excess energy consumption in children. A pre-post design to evaluate a 10-week cooking intervention on reducing eating dinner away from home, energy intake, and improving diet quality was implemented. The intervention was delivered at an instructional kitchen on a university campus and assessments were completed at a children's academic medical center. Subjects included six parent-child dyads whom reported eating dinner away from home ≥3 times/week and in which the parent was overweight based on their body mass index (BMI) of ≥25 kg/m(2). Parents were a mean age of 34.7 (SD = 3.9) years, and children were a mean age of 8.7 (SD = 2.0) years. Two-thirds of parents self-identified themselves and their children as White. Results showed the proportion of dinners consumed by parent-child dyads away from home significantly decreased (F (1,161) = 16.1, p < 0.05) from 56% at baseline to 25% at post-treatment. Dyad cholesterol intake at dinner also significantly decreased over time; however, changes in energy intake, total fat, saturated fat, and sodium at dinner were not significant. A large effect size was found for changes in parent ratings of enjoyment of cooking between baseline and post-treatment. A cooking intervention that involves parent-child dyads and incorporates behavior management strategies and nutrition education may be an innovative obesity prevention intervention.
authors.affiliation: Department of Behavioral Health and Nutrition, University of Delaware, 26 N College Avenue, Newark, DE, 19716, USA; Division of Behavioral Medicine and Clinical Psychology, Cincinnati Children's Hospital Medical Center, 3335 Burnet Avenue, MLC 3015, Cincinnati, OH, 45229-3039, USA. Electronic address: robson@utk.edu.
authors.forename: Shannon M
authors.initials: SM
authors.lastname: Robson
authors.affiliation: Division of Behavioral Medicine and Clinical Psychology, Cincinnati Children's Hospital Medical Center, 3335 Burnet Avenue, MLC 3015, Cincinnati, OH, 45229-3039, USA.
authors.forename: Cathleen Odar
authors.initials: CO
authors.lastname: Stough
authors.affiliation: Division of Behavioral Medicine and Clinical Psychology, Cincinnati Children's Hospital Medical Center, 3335 Burnet Avenue, MLC 3015, Cincinnati, OH, 45229-3039, USA.
authors.forename: Lori J
authors.initials: LJ
authors.lastname: Stark
mesh_terms: D000328:Adult; D015992:Body Mass Index; D001835:Body Weight; D002648:Child; D002675:Child, Preschool; D003296:Cooking / Q000379:methods*; D002149:Energy Intake; D005247:Feeding Behavior; D005260:Female; D063427:Food Quality; D007722:Health Knowledge, Attitudes, Practice; D006801:Humans; D008297:Male; D062407:Meals; D009765:Obesity / Q000517:prevention & control; D050177:Overweight / Q000517:prevention & control; D010287:Parent-Child Relations; D010865:Pilot Projects; D064787:Portion Size; D012959:Socioeconomic Factors
keywords: Convenience foods; Cooking; Foods prepared away from home