Evaluation of a collective kitchens program: using the population health promotion model.

Auteur(s) :
Fano TJ., Tyminski SM., Flynn MAT.
Date :
Déc, 2003
Source(s) :
CANADIAN JOURNAL OF DIETETIC PRACTICE AND RESEARCH. #65:2 p72-80
Adresse :
Health Promotion and Disease Prevention, Nutrition and Active Living, Calgary Health Region, Calgary, Alberta, Canada.

Sommaire de l'article

To evaluate the impact of the Calgary Health Region Collective Kitchen Program on various Population Health Promotion Model health determinants, data were collected through mail-in questionnaires that examined the members’ (n=331) and coordinators’ (n=58) perspectives of the program. Seventy-nine members (24%) and 26 coordinators (45%) were included in the study. Three incomplete questionnaires (from prenatal program members) were discarded. Sixty-one percent of members who reported income level and family size (n=61) had incomes below the low-income cut-off. Fifty-eight members (73%) reported improvements in their lives because of the program. Sixty-four members (81%) perceived they learned to feed their families healthier foods. The members reported their fruit and vegetable consumption before and since joining a collective kitchen, and the proportion of those consuming at least five fruit and vegetable servings a day rose from 29% to 47%. The most common reasons for joining this program concerned social interactions and support. Over 90% of the coordinators perceived that they were competent to coordinate a kitchen. The results indicate that the collective kitchens program addresses several health determinants, and may increase members’ capacity to attain food security and to achieve improved nutritional health.

Publication Types:
Evaluation Studies

Source : Pubmed
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