Hdl Handle:
http://hdl.handle.net/10675.2/621610
Title:
The Eating and Cooking Healthy (TEACH) Kitchen: A Research Protocol
Authors:
White, Sashia; Alva-Ruiz, Roberto; Chen, Lucia; Conger, Jason; Kuang, Christopher; Murphy, Cameron; Okashah, Najeah; Ollila, Eric; Smith, Selina A.; Ansa, Benjamin E. ( 0000-0002-1285-974X )
Abstract:
Background: Diet-related chronic diseases, such as diabetes mellitus, hypertension, and hyperlipidemia have affected millions of individuals, resulting in disease-related complications and mortality. Strategies that may improve the outcome of chronic disease management include modification of lifestyle risk factors such as unhealthy diets. TEACH Kitchen is an experiential education program related to community nutrition, the goal of which is to teach patients management of chronic disease through dietary change. Methods: Adults (n=144) ≥18 years old and their children (n=144) 7-17 years old will complete four 2-hour sessions. Components of each session will include brief nutrition education (20 min), an interactive cooking session (1 hr), and after-dinner discussion (40 min). Pre- and post-session questionnaires will be administered to all participants for self-reported demographics, knowledge, attitude, and beliefs about healthy nutrition. Medical records will be used to collect information about adult participants’ demographics and clinical indicators (hemoglobin A1c, lipid profile, blood pressure, weight, height, and body mass index [BMI]). Descriptive analyses will be performed to determine socio-demographic characteristics using frequencies and proportions for all categorical data, and means for continuous variables. T-tests and multiple logistic regression analysis will be accomplished to compare the differences in means. Results: Differences in the pre- and post-session knowledge, attitude, and beliefs related to healthy eating will be evaluated for adults and children. The anticipated outcomes include enhanced education promoting healthy eating in the community, prevention of chronic disease complications related to poor diet, and prevention of obesity-related chronic diseases in children. Conclusions: Enhancement of chronic disease management among patients, and the prevention of obesity among children, can be accomplished through healthy cooking and diet.
Affiliation:
Augusta University
Publisher:
Georgia Public Health Association
Journal:
Journal of the Georgia Public Health Association
Issue Date:
2016
URI:
http://hdl.handle.net/10675.2/621610
Type:
Article
Language:
en
Appears in Collections:
jGPHA Volume 6, Number 2, Suppl 1

Full metadata record

DC FieldValue Language
dc.contributor.authorWhite, Sashiaen
dc.contributor.authorAlva-Ruiz, Robertoen
dc.contributor.authorChen, Luciaen
dc.contributor.authorConger, Jasonen
dc.contributor.authorKuang, Christopheren
dc.contributor.authorMurphy, Cameronen
dc.contributor.authorOkashah, Najeahen
dc.contributor.authorOllila, Ericen
dc.contributor.authorSmith, Selina A.en
dc.contributor.authorAnsa, Benjamin E.en
dc.date.accessioned2017-09-07T21:36:51Z-
dc.date.available2017-09-07T21:36:51Z-
dc.date.issued2016-
dc.identifier.urihttp://hdl.handle.net/10675.2/621610-
dc.description.abstractBackground: Diet-related chronic diseases, such as diabetes mellitus, hypertension, and hyperlipidemia have affected millions of individuals, resulting in disease-related complications and mortality. Strategies that may improve the outcome of chronic disease management include modification of lifestyle risk factors such as unhealthy diets. TEACH Kitchen is an experiential education program related to community nutrition, the goal of which is to teach patients management of chronic disease through dietary change. Methods: Adults (n=144) ≥18 years old and their children (n=144) 7-17 years old will complete four 2-hour sessions. Components of each session will include brief nutrition education (20 min), an interactive cooking session (1 hr), and after-dinner discussion (40 min). Pre- and post-session questionnaires will be administered to all participants for self-reported demographics, knowledge, attitude, and beliefs about healthy nutrition. Medical records will be used to collect information about adult participants’ demographics and clinical indicators (hemoglobin A1c, lipid profile, blood pressure, weight, height, and body mass index [BMI]). Descriptive analyses will be performed to determine socio-demographic characteristics using frequencies and proportions for all categorical data, and means for continuous variables. T-tests and multiple logistic regression analysis will be accomplished to compare the differences in means. Results: Differences in the pre- and post-session knowledge, attitude, and beliefs related to healthy eating will be evaluated for adults and children. The anticipated outcomes include enhanced education promoting healthy eating in the community, prevention of chronic disease complications related to poor diet, and prevention of obesity-related chronic diseases in children. Conclusions: Enhancement of chronic disease management among patients, and the prevention of obesity among children, can be accomplished through healthy cooking and diet.en
dc.language.isoenen
dc.publisherGeorgia Public Health Associationen
dc.subjectNutritionen
dc.subjectDieten
dc.subjectCookingen
dc.subjectChronic Diseaseen
dc.titleThe Eating and Cooking Healthy (TEACH) Kitchen: A Research Protocolen
dc.typeArticleen
dc.contributor.departmentAugusta Universityen
dc.identifier.journalJournal of the Georgia Public Health Associationen
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