Improving Adherence to Mediterranean-Style Diet With a Community Culinary Coaching Program: Methodology Development and Process Evaluation.

Auteur(s) :
Polak R., Pober D., Morris A., Arieli R., Moore M., Berry E., Ziv M.
Date :
Juil, 2018
Source(s) :
The Journal of ambulatory care management. #41:3 p181-193
Adresse :
Department of Physical Medicine and Rehabilitation, Institute of Lifestyle Medicine, Harvard Medical School, Spaulding Rehabilitation Hospital, Boston, Massachusetts, and Department of Family Medicine, Healthy Cooking and Lifestyle Center, Hebrew University Hadassah Medical School, Jerusalem, Israel (Dr Polak); Joslin Diabetes Center, Harvard Medical School, Boston, Massachusetts (Dr Pober); Dead Sea and Arava Science Research Center, and Arava Institute for Environmental Studies, Kibbutz Ketura, Israel (Dr Morris); Department of Orthopedic Surgery, Sport Medicine Center, The Hadassah-Hebrew University Medical Center, Jerusalem, Israel (Ms Arieli); Wellcoaches Corporation, Wellesley, and Institute of Coaching, McLean Hospital, Harvard Medical School-Affiliated, Belmont, Massachusetts (Ms Moore); Department of Human Nutrition and Metabolism, Braun School of Public Health, Hebrew University Hadassah Medical School, Jerusalem, Israel (Dr Berry); and Department of Family Medicine, Rabin Medical Center and Tel Aviv, Dan & Eilat districts, Clalit (Dr Ziv).

Sommaire de l'article

The Community Culinary Coaching Program is a community-based participatory program aimed at improving communal settlement residents' nutrition. The residents, central kitchens, preschools, and communal dining rooms were identified as areas for intervention. Evaluation included goals accomplishment assessed by food purchases by the central kitchens, and residents' feedback through focus groups. Purchasing included more vegetables (mean (standard error) percent change), (+7% (4); P = .32), fish (+115% (11); P < .001), whole grains, and legumes (+77% (9); P < .001); and less soup powders (-40% (9); P < .05), processed beef (-55% (8); P < .001), and margarine (-100% (4); P < .001). Residents recommended continuing the program beyond the project duration. This model might be useful in organizations with communal dining facilities.

Source : Pubmed