Rani Polak1,2,3, David Pober4, Elliot M Berry5, Tehila Mazal5, Rakefet Arieli6, Mati Ziv7. 1. Institute of Lifestyle Medicine, Spaulding Rehabilitation Hospital, 300 1st Avenue, Boston, MA 02129, USA. 2. Department of Physical Medicine & Rehabilitation, Harvard Medical School, Boston, MA, USA. 3. Healthy Cooking and Lifestyle Center, Department of Family Medicine, Hebrew University Hadassah Medical School, Jerusalem, Israel. 4. Joslin Diabetes Center, Harvard Medical School, Boston, MA, USA. 5. Department of Human Nutrition & Metabolism, Braun School of Public Health, Hebrew University Hadassah Medical School, JerusalemIsrael. 6. Sport Medicine Center, Department of Orthopedic Surgery, The Hadassah-Hebrew University Medical Center, Jerusalem, Israel. 7. Department of Family Medicine, Sackler School of Medicine, Tel Aviv University, Tel Aviv, Israel.
Abstract
OBJECTIVE: To examine the impact of a community culinary coaching programme (CCCP) on cafeteria food alignment with a freshly prepared Mediterranean-style diet, and diners' consumption habits and satisfaction. DESIGN: A non-randomized, controlled, community-based participatory research programme. CCCP included eight 90 min coaching sessions with a community steering committee, 22 h of kitchen staff training, 12 h of pre-school staff training and 30 h of education for diners; control communities received no intervention. Outcomes, measured before and 12 months after programme initiation, included cafeteria food alignment with a freshly prepared Mediterranean-style diet through a food items list derived from the cafeteria food purchasing software, and adult diners' consumption habits and satisfaction through questionnaires. SETTING: Communal cafeterias of rural kibbutzim. PARTICIPANTS: Intervention: kibbutz with 493 adults and 214 children. Control: Two kibbutzim with a total of 487 adults and 206 children. RESULTS: Intervention cafeteria food improved significantly in all Mediterranean index categories except nuts (legumes, wholegrain products, fish, MUFA/SFA P < 0·0001; fruits, vegetables P < 0·001; processed meats P = 0·004), and in the proportion of ultra-processed and unprocessed or minimally processed foods categories of the NOVA classification (-22 %, P < 0·001 and +7 %, P < 0·001, respectively), compared with the control community. The intervention group's satisfaction was significantly improved in twenty-five (83 %) out of the thirty satisfaction items, compared with twelve (40 %) in the control group. No changes were identified in diners' consumption habits in either intervention or control communities. CONCLUSIONS: CCCP might be useful in improving alignment of cafeteria food with a freshly prepared Mediterranean-style diet.
OBJECTIVE: To examine the impact of a community culinary coaching programme (CCCP) on cafeteria food alignment with a freshly prepared Mediterranean-style diet, and diners' consumption habits and satisfaction. DESIGN: A non-randomized, controlled, community-based participatory research programme. CCCP included eight 90 min coaching sessions with a community steering committee, 22 h of kitchen staff training, 12 h of pre-school staff training and 30 h of education for diners; control communities received no intervention. Outcomes, measured before and 12 months after programme initiation, included cafeteria food alignment with a freshly prepared Mediterranean-style diet through a food items list derived from the cafeteria food purchasing software, and adult diners' consumption habits and satisfaction through questionnaires. SETTING: Communal cafeterias of rural kibbutzim. PARTICIPANTS: Intervention: kibbutz with 493 adults and 214 children. Control: Two kibbutzim with a total of 487 adults and 206 children. RESULTS: Intervention cafeteria food improved significantly in all Mediterranean index categories except nuts (legumes, wholegrain products, fish, MUFA/SFA P < 0·0001; fruits, vegetables P < 0·001; processed meats P = 0·004), and in the proportion of ultra-processed and unprocessed or minimally processed foods categories of the NOVA classification (-22 %, P < 0·001 and +7 %, P < 0·001, respectively), compared with the control community. The intervention group's satisfaction was significantly improved in twenty-five (83 %) out of the thirty satisfaction items, compared with twelve (40 %) in the control group. No changes were identified in diners' consumption habits in either intervention or control communities. CONCLUSIONS: CCCP might be useful in improving alignment of cafeteria food with a freshly prepared Mediterranean-style diet.
Authors: Ofira Katz-Shufan; Tzahit Simon-Tuval; Danit R Shahar; Paula Feder-Bubis Journal: Int J Environ Res Public Health Date: 2022-02-08 Impact factor: 3.390
Authors: Lynette Mei Lim Goh; Li Ming Chow; Su Yi Ng; Dana Wai Shin Chow; Raymond Boon Tar Lim Journal: Int J Environ Res Public Health Date: 2022-09-13 Impact factor: 4.614