Impact Evaluation of an After-school Cooking Skills Program in a Disadvantaged Community: Back to Basics.

Auteur(s) :
Collins CE., Morgan PJ., Burrows TL., Lucas H., Bray J.
Date :
Sep, 2015
Source(s) :
Can J Diet Pract Res.. #76:3 p126-132
Adresse :
School of Health Sciences, Faculty of Health and Medicine, The University of Newcastle, Newcastle, NSW. tracy.burrows@newcastle.edu.au

Sommaire de l'article

PURPOSE: Few efficacious child obesity interventions have been converted into ongoing community programs in the after-school setting. The aim of this study was to evaluate the impact of phase 2 of the Back to Basics cooking club on dietary behaviours and fruit and vegetable variety in a population at risk of obesity at a low income school with > 10% indigenous population.

METHODS: Baseline and 3-month dietary intake and social cognitive theory (SCT) constructs were collected in 51 children, mean age 9 years, 61% female. McNemar tests were used for comparison of proportions between categorical variables. Cohen's d was used to compare effect sizes across different measures.

RESULTS: Consumption of one or more fruit servings per day significantly increased from 41% to 67% (P = 0.02, d = 0.13) and there was a trend for increasing the weekly variety of fruit and vegetables. The SCT constructs assessed within the current study improved significantly (P < 0.05), with moderate to large effect sizes (d = 0.33-0.78).

CONCLUSION: This study documents that a previous efficacious healthy lifestyle program can be adapted for use as an obesity prevention program addressing improvements in vegetable and fruit intakes in a low income community with a relatively high indigenous population.

Source : Pubmed
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