Kathy K Isoldi1, Veronika Dolar2. 1. Department of Nutrition, Long Island University, Brookville, NY, USA. Kathy.isoldi@liu.edu. 2. Department of Economics, Long Island University, Brookville, NY, USA.
Abstract
OBJECTIVES: We investigated the impact on body weight status and food-related behaviors following participation in the Cooking Up Energy® (CUE) Program. METHODS: Children 7-11 years old attended 10 cooking/nutrition education sessions. Baseline and post-program weight, height and waist circumference measurements, frequency of participation in meal preparation and food frequency questionnaires were obtained. Data were analyzed for the entire group as well as a subgroup of overweight and obese participants. RESULTS: Participants (N = 51) were predominately Latino (76%) and overweight (52%). Significant reduction in mean body mass index (BMI) percentile was found in the subgroup of overweight and obese participants (N = 27; p < .05). However, reduction in mean BMI z-score was non-significant. Reports of program enjoyment (98%) and an increased desire to cook more frequently at home (83%) were found; however, no significant increase in participation in meal preparation at home was found following program completion. CONCLUSION: The CUE program was well received by most participants, and there is indication that program participation has the potential to have a positive influence on body weight. However, more research is needed to explore ways to promote an increase in participation in food preparation at home by children.
OBJECTIVES: We investigated the impact on body weight status and food-related behaviors following participation in the Cooking Up Energy® (CUE) Program. METHODS:Children 7-11 years old attended 10 cooking/nutrition education sessions. Baseline and post-program weight, height and waist circumference measurements, frequency of participation in meal preparation and food frequency questionnaires were obtained. Data were analyzed for the entire group as well as a subgroup of overweight and obeseparticipants. RESULTS:Participants (N = 51) were predominately Latino (76%) and overweight (52%). Significant reduction in mean body mass index (BMI) percentile was found in the subgroup of overweight and obeseparticipants (N = 27; p < .05). However, reduction in mean BMI z-score was non-significant. Reports of program enjoyment (98%) and an increased desire to cook more frequently at home (83%) were found; however, no significant increase in participation in meal preparation at home was found following program completion. CONCLUSION: The CUE program was well received by most participants, and there is indication that program participation has the potential to have a positive influence on body weight. However, more research is needed to explore ways to promote an increase in participation in food preparation at home by children.
Authors: Susanne Schmidt; Martin W Goros; Jonathan A L Gelfond; Katherine Bowen; Connie Guttersen; Anne Messbarger-Eguia; Suzanne Mead Feldmann; Amelie G Ramirez Journal: Front Public Health Date: 2022-04-27