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J Nutr Educ Behav. 2012 Jul-Aug;44(4):319-25. doi: 10.1016/j.jneb.2011.10.006. Epub 2012 May 8.

Cooking schools improve nutrient intake patterns of people with type 2 diabetes.

Author information

1
Regional Campuses and Distance Education, Utah State University, Salt Lake City, UT, USA. martha.archuleta@usu.edu

Abstract

OBJECTIVE:

To determine whether cooking classes offered by the Cooperative Extension Service improved nutrient intake patterns in people with type 2 diabetes.

DESIGN:

Quasi-experimental using pretest, posttest comparisons.

SETTING:

Community locations including schools, churches, and senior centers.

PARTICIPANTS:

One hundred seventeen people with type 2 diabetes, from diverse ethnic and socioeconomic backgrounds.

INTERVENTION:

Series of classes for people with type 2 diabetes and their family members that incorporated Social Cognitive Theory tenets. The classes featured current nutrition recommendations for people with type 2 diabetes and hands-on cooking, where participants prepared and ate a meal together.

MAIN OUTCOME MEASURES:

Three-day food records, completed prior to attending cooking schools and 1 month after, were used to measure changes in energy intake and selected nutrients.

ANALYSIS:

Program efficacy was assessed using the Wilcoxon signed-rank test to compare differences between pre-training and post-training variables. ANCOVA was used to determine whether program efficacy was affected by sociodemographics.

RESULTS:

Participants decreased (P < .05) intakes of energy, fat grams, percentage of calories from fat, saturated fat grams, cholesterol (mg), sodium (mg), and carbohydrate grams.

CONCLUSIONS AND IMPLICATIONS:

Nutrition education incorporating hands-on cooking can improve nutrient intake in people with type 2 diabetes from diverse ethnic and socioeconomic backgrounds.

PMID:
22572403
DOI:
10.1016/j.jneb.2011.10.006
[Indexed for MEDLINE]

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