Advance Quantity Meal Preparation Pilot Program Improves Home-Cooked Meal Consumption, Cooking Attitudes, and Self-Efficacy

Authors

Shannon Mendez, San Jose State University
Jamie Kubota, San Jose State University
Adrianne Widaman, San Jose State UniversityFollow
John Gieng, San Jose State UniversityFollow

Document Type

Article

Publication Date

2-1-2021

Publication Title

Journal of Nutrition Education and Behavior

Volume

53

Issue Number

7

First Page

608

Last Page

613

DOI

10.1016/j.jneb.2020.12.014

Keywords

meal, cooking, attitudes, group-based cooking program

Disciplines

Nutrition

Abstract

Objective

To evaluate the effects of a group-based Advance Quantity Meal Preparation(AQMP) program on the consumption of home-cooked meals, cooking attitudes, and self-efficacy in healthy adults.

Methods

Participants (n = 10) in a group setting prepared healthy meals weekly consisting of 10 entrees and 5 snacks for 6 weeks. A survey assessing cooking attitudes, cooking self-efficacy, and cooking behavior and consumption at 3 time points: preprogram, postprogram (T2), and 3 months postprogram (T3).

Results

The AQMP program increased the proportion of overall home-cooked meal consumption (T2, P = 0.03), home-cooked dinner consumption (T2, P = 0.04), cooking attitudes (T3, P = 0.01), and cooking self-efficacy (T2, P = 0.002).

Conclusions and Implications

This pilot study indicates that AQMP may increase home-cooked meal consumption, cooking attitudes, and cooking self-efficacy.

Comments

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Recommended Citation

Shannon Mendez, Jamie Kubota, Adrianne Widaman, and John Gieng. "Advance Quantity Meal Preparation Pilot Program Improves Home-Cooked Meal Consumption, Cooking Attitudes, and Self-Efficacy" Journal of Nutrition Education and Behavior (2021): 608-613. https://doi.org/10.1016/j.jneb.2020.12.014

Creative Commons License

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