Community-based nutrition education and hands-on cooking intervention increases farmers’ market use and vegetable servings

Dados Bibliográficos

ID15090944
AutoresJessica Jarick Metcalfe (0000-0002-8474-2508, University of Illinois Urbana-Champaign), Jennifer McCaffrey (0000-0003-3625-5083, University of Illinois Urbana-Champaign), Melissa Schumacher (0000-0002-0494-3589, University of Illinois Urbana-Champaign), Caitlin Kownacki (0009-0002-3983-3037, University of Illinois Urbana-Champaign), Melissa Pflugh Prescott (0000-0002-6317-6674, University of Illinois Urbana-Champaign, autor correspondente)
Ano2022
Volume25
Fascículo9
Páginas2601-2613
Data de publicação2022-09-01
Peer ReviewedSim
Open AccessSim
TipoARTICLE
PeriódicoPublic Health Nutrition (JOURNAL)
Identificadores do periódicoISSN: 1368-9800 • E-ISSN: 1475-2727
EditoraCambridge University Press (CUP) (PUBLISHER)
DOI10.1017/s1368980022000660
PMID35311633
OpenAlexW4220867284
IdiomaEN
Citações recebidas2
Referências citadas46

Objective: The objective of the current study was to evaluate the impact of the Market to MyPlate (M2MP) program on participants’ reported farmers’ market (FM) attitudes and shopping behaviours, frequency of serving vegetables to their families, food resource management behaviours and food security. A secondary objective was to identify facilitators and barriers to shopping at FM and food waste reduction techniques used by low-income families. Design: The current study used a mixed methods evaluation embedded within a cluster randomised trial of the M2MP intervention. Setting: The 7-week M2MP program was delivered at Extension offices and community centres in central Illinois. Participants: Participants included 120 adults and their families. Class cohorts were randomly assigned to one of three treatment groups: (1) nutrition education and cooking classes with produce allocations (PAE, n 39); (2) nutrition education and cooking classes only (EO, n 36) or (3) control group ( n 45). Results: Compared with control participants, PAE participants were significantly more likely to report shopping at FM ( P = 0·029) and reported serving more vegetables to their families ( P = 0·010) (EO participants did not differ from the control group on any outcomes). There were no differences between conditions in survey-based measures of food security or food resource management behaviours. Interview results describe facilitators and barriers to shopping at FM and a variety of food waste reduction techniques (including food placement and food resource management). Conclusions: These findings suggest that fresh produce provision coupled with nutrition and culinary education can positively impact shopping and dietary behaviours

Agriculture · Environmental health · Food group · Food insecurity · Food security · Geography · Intervention (counseling · Nutrition Education · Supplemental Nutrition Assistance Program · Food Security and Health in Diverse Populations · Food Waste Reduction and Sustainability · Medicine · Nursing · Obesity, Physical Activity, Diet · Gerontology