{"id":14718,"date":"2016-12-01T00:00:00","date_gmt":"2018-12-03T18:13:08","guid":{"rendered":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/a-cooking-intervention-to-increase-vegetable-consumption\/"},"modified":"2018-12-03T19:13:08","modified_gmt":"2018-12-03T18:13:08","slug":"a-cooking-intervention-to-increase-vegetable-consumption","status":"publish","type":"resume","link":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/a-cooking-intervention-to-increase-vegetable-consumption\/","title":{"rendered":"A Cooking Intervention to Increase Vegetable Consumption by Parents With Children Enrolled in an Early Head Start Home Visiting Program: A Pilot Study in Portland, Oregon, 2013-2014."},"content":{"rendered":"<p style=\"text-align:justify\"><strong>INTRODUCTION<\/strong><br \/>\nCooking interventions may improve diet quality. Most cooking interventions are delivered in group settings. Home visiting programs may be an appropriate mechanism for delivering such interventions to low-income families with young children. We conducted a pilot study to test the feasibility of using a cooking intervention delivered by home visitors to improve attitudes and behaviors related to vegetable consumption by low-income parents with children enrolled in a home visiting program.<\/p>\n<p style=\"text-align:justify\"><strong>METHODS<\/strong><br \/>\nWe invited 121 parents with children enrolled in an Early Head Start Home Visiting program in Portland, Oregon, to participate. During 2013-2014, each month for 8 months, home visitors (n = 14) implemented 1 cooking activity plus 1 complementary activity focused on 12 vegetables. We collected pre- and post-intervention data on participants&#039; cooking confidence and whether they tried and liked the selected vegetables. We also measured fidelity to protocol and home visitors&#039; perception of intervention usability.<\/p>\n<p style=\"text-align:justify\"><strong>RESULTS<\/strong><br \/>\nOf 104 participants, 58 provided pre- and post-intervention data. We observed a significant increase in confidence in baking, roasting or grilling vegetables; cooking 6 of 10 vegetables; and trying 7 of 12 vegetables. Nearly all respondents participated in the monthly cooking activity (96%) and complementary activity (94%). Twelve of 14 home visitors reported that the intervention was acceptable, feasible, and easy to understand, and needed systems supports to implement.<\/p>\n<p style=\"text-align:justify\"><strong>CONCLUSION<\/strong><br \/>\nCooking interventions may be a feasible approach to improving attitudes and behaviors related to vegetable consumption by low-income families with young children. Additional research is needed to assess the impact of such interventions on vegetable consumption.<\/p>\n","protected":false},"template":"","mots_cles":[],"class_list":["post-14718","resume","type-resume","status-publish","hentry"],"acf":{"adresse":"Oregon Health & Science University-Portland State University School of Public Health, Portland, Oregon, 506 SW Mill St, Portland, OR 97201. 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