icook: A 4-H Program to Promote Culinary Skills and Family Meals for Obesity Prevention

Transcription

1 icook: A 4-H Program to Promote Culinary Skills and Family Meals for Obesity Prevention White A, University of Maine; Colby S, University of Tennessee, Franzen-Castle L, University of Nebraska- Lincoln; Kattelmann K, South Dakota State University; Olfert M, West Virginia University.

2 What is icook-4h? 5-State, 5-Year project for children aged 9-10 and their adult primary meal preparer Developed using Community Based Participatory Research Informed by the Social Cognitive Theory Goal: To increase culinary competence, family meal times, and physical activity of youth to help prevent childhood obesity through the integration of research and Extension via 4-H programming.

3 Where is icook 4-H Taking Place

4 icook 4-H Design Assessments and program evaluation at 0 and 4 months Pilot August November 2012 Six bi-weekly sessions Process evaluation following each session Website activity during sessions Assessments and program evaluation at 0, 4, 12, and 24 months Intervention August 2013 August 2015 Six bi-weekly sessions Process evaluation following each session Website activity for 2 years Pilot Dissemination September 2014 Full Dissemination September 2015 Program evaluation at 0 and 4 month Eight bi-weekly sessions and website activity Process evaluation following each session

5 Intervention Methods

6 Participants Family dyads (intervention n=223 dyads) 9-10 year old children Adult main food preparer

7 Design Control/Treatment Assessments include Assessed at 4 time points Baseline (August 2013) 4-month (November 2013) 12-month (August 2014) 24-month (August 2015) Children Anthropometrics Blood Pressure Tanner Stage Accelerometers (50% of children) Surveys Adults Blood Pressure Surveys Self reported ht/wt

8 Location of Programming Universities Community centers Schools Extension offices

9 Treatment Curriculum Sessions focus on Culinary skills Physical activity Family meals and communication Goal setting Activities at home Cook together Eat together Play together Create videos with provided camera Use website

10 Session Titles Session One - Cooking 101 Session Two - Food Safety Session Three - Meal Planning Session Four - Supermarket Smarts Session Five - Family Meals Session Six - Using Spices

11 Session Format Overview and setting the stage Cooking skills and recipe(s) of the day Physical activity Discussion about family meals and communication Group recipe tasting in a family meal setting Goal setting Process evaluation

12 3-Pronged Approach to Evaluation Program (at 0, 4, 12, and 24-month) 37-item questionnaire for children 16-item questionnaire for adults Process Process evaluation surveys were completed by leaders and participants Fidelity Implemented by Extension/4-H staff, students and researchers For intervention, each session was evaluated 9 times

13 Intervention Baseline Results

14 Demographics Child Demographics n(%) Gender Female 144 (62%) Male 90 (38%) Race White 159 (68%) Black 36 (15%) Hispanic 32 (14%) Native American 11 (5%) Asian/Other 9 (4%) Adult Demographics n(%) Education High school/some College 100 (43%) Associates/Bachelors 92 (39%) Degree Advanced Degree 31 (13%) Participation in government assistance programs Yes 91 (42%) No 127 (58%) Dyad Age (mean±sd) BMI 1 (mean±sd) Child 9.36± ±4.2 Adult 38.84± ±7.5 1 Correlation between child and adult P<0.01

15 Demographics Child Demographics Male n(%) Female n(%) Tanner Maturation Stage 1 Stage 1 Lower: 28 (53%) Lower: 41 (64%) Upper: 32 (42%) Stage 2 Lower: 16 (33%) Lower: 16 (25%) Upper: 30 (40%) Stages 3 and 4 Lower: 4 (9%) Lower: 7 (11%) Upper: 13 (18%) 1 Stage 1=prepubertal stage 4=full maturity BMI Percentile CDC Weight Status Category Male n(%) Female n(%) <5% Underweight 1 (5%) 3 (3%) % Healthy 45 (57%) 63 (59%) % Overweight 12 (15%) 18 (17%) >95% Obese 14 (18%) 20 (19%)

16 Family Meals and Eating Habits Dyad Correlations: Family Meals and Eating Habits Child (mean±sd) 1 Family Meals scale 1=Strongly Disagree to 5=Strongly Agree 2 Eating Habits sale 1=Never to 5=Every Day *Significant correlation between child and adult P<0.05 Adult (mean±sd) It's difficult to find time for a family 2.72± ±0.8 meal. 1* Manners are important at the dinner 3.21± ±0.6 table? 1* During the past week, how many 4.73± ±1.1 days did you eat breakfast? 2* During the past week, how many 4.86± ±0.6 days did you eat lunch? 2* During the past week, how many 2.16± ±0.7 days did you eat dinner? 2*

17 Baseline Child Culinary Confidence 1 by myself (mean±sd) 1 with help from someone else (mean±sd) Can you use a knife to cut foods 3.29± ±1.39 Can you use an oven for cooking ± ±1.35 Can you use a stovetop for cooking ± ±1.37 Can you use a blender ± ±1.48 Can you cook foods to the right temperature ± ±1.35 Can you store foods the right way 3.85± ±1.32 Can you measure ingredients for a recipe ± ±1.21 Can you plan a meal using all the food groups (MyPlate) ± ±1.33 Can you use herbs and spices when cooking ± ± Instrument adapted from Parris, C. (2006); Instrument scale: 1=never to 5=always 2 Significantly more confidence in culinary skills with help from someone else vs by myself (P<0.01)

18 Baseline Adult Perception of Child Assisting with Meal Preparation * Question How often does your child help you cook meals? How often do you enjoy making meals with your child? How often does your child help in meal planning? How often does your child help you shop for groceries? * De novo icook instrument scale: 1=never to 5=always (mean±sd) 2.55± ± ± ±0/94

19 Summary 42% of dyads reported participating in government assistance programs Mean BMI of children was normal while adults were overweight Dyads agreed that It is hard to have time for a family meal Manners are important at meal time Children had more confidence in culinary skills when they had assistance from others Adults reported that children sometimes helped with meal preparation activities Using the dyad model, there is opportunity for synergism and translation to the home environment as families cook, eat and play together

20 This project was supported by the Agriculture and Food Research Initiative Grant from the USDA National Institute of Food and Agriculture, Childhood Obesity Prevention: Integrated Research, Education, and Extension to Prevent Childhood Obesity A2101. State experiment stations in Maine, Nebraska, South Dakota and West Virginia also funded this research.

21 Continuing Work Post test results are being analyzed Program evaluation tool undergoing psychometric testing to create a valid and reliable measure for dissemination 12-month follow-up for intervention study scheduled for August 2014 Currently preparations for pilot dissemination are underway for September 2014