Publication Date

Fall 2019

Degree Type

Thesis

Degree Name

Master of Science (MS)

Department

Nutrition, Food Science and Packaging

Advisor

John . Gieng

Keywords

Home cooking, Meal prep

Subject Areas

Nutrition

Abstract

Consumption of food away from home is associated with higher caloric intake and poorer diet quality compared to home-cooked food. The advance quantity meal prep (AQMP) program is a group-based program developed to increase the frequency of consumption of home-cooked meals. The AQMP pilot study was a pre-experimental 6-week intervention aimed at analyzing the effects of the program on frequency of consumption of home-cooked meals, cooking attitudes, cooking self-efficacy, and anthropometric measures. Ten study participants met once a week at a commercial kitchen to prepare and package lunches, dinners, and snacks for the work week. A survey was administered and anthropometric measurements were taken at three time points: pre-program, immediately post-program, and 3 months post-program. The questionnaire measured: physical activity, cooking attitudes, cooking self-efficacy, and cooking behavior and consumption. Significant increases were seen in total cooking attitudes (P=0.02), cooking self-efficacy (P=0.002), and percentage of home-cooked dinner consumption (P=0.04). Significant decreases in weight (P=0.03), body fat mass (P=0.01), and BMI (P=0.03) were reported. The present pilot study indicates that advance quantity meal prep may contribute to increased cooking attitudes, cooking self-efficacy, and consumption of home-cooked dinners. Reduced weight, body fat, and BMI may also be a benefit of the AQMP program. Comparison to a control group would strengthen our conclusions.

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