Impacts of A Taste of African Heritage: A Culinary Heritage Cooking Course
Open accessAbstract
OBJECTIVE: To examine changes in cooking and dietary behaviors and health outcomes following participation in A Taste of African Heritage, a culinary heritage cooking course. DESIGN: One group, pre-post program design, surveys, and physical assessments. SETTING: Community centers, churches, health care settings, homes, and housing complexes. PARTICIPANTS: Participants (n = 586, 84% women) were recruited by partner organizations from 2013-2018 across 21 states and the District of Columbia. INTERVENTION(S): A 6-week cooking curriculum that teaches history, nutrition, and cooking techniques to reconnect participants with the vibrant, healthy traditions of the African Diaspora. MAIN OUTCOME MEASURE(S): Weekly frequency of cooking, food group intake, and exercise assessed by surveys, measured weight, waist circumference, and blood pressure. ANALYSIS: Linear and logistic mixed-effects models with random intercepts for participant and teacher, sex and site type as covariates comparing pre-post physical measurements and binary behavioral outcomes, P < 0.0033 for statistical significance after Bonferroni correction. RESULTS: Intake frequencies of fruit, vegetable, and greens and exercise frequency were improved from preprogram to postprogram (all P < 0.0021). Weight, waist circumference, and systolic blood pressure were also improved from preprogram to postprogram (all P <0.0001). CONCLUSIONS AND IMPLICATIONS: Participation in A Taste of African Heritage was associated with positive behavior changes and health outcomes. Integrating cultural heritage and behaviors are positive components to connect participants to healthy old ways or traditions.
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Recent publications recognize Oldways for designing educational resources with respect to heritage that have led to positive dietary changes in non-Hispanic Black individuals.
“Recent publications recognize Oldways 111 (a nonprofit organization) for designing educational resources (eg, food pyramids, cooking recipes) with respect to heritage (eg, African, Asian, and Latin American) that have led to positive dietary changes in non-Hispanic Black individuals.110,112,113”
From Popular dietary patterns: alignment with American Heart Association 2021 dietary guidance: a scientific statement from the American Heart Association. (2023) · cites this paper as [112]
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- Authors
- Reicks, M., Gold, A., Tran, N., & LeBlanc, K.
- Affiliations
- University of Minnesota (US)
- Corresponding author
- Reicks, Marla
- Venue
- Journal of Nutrition Education and Behavior
- Publisher
- Elsevier BV
- Published
- 2022-05
- Volume
- 54
- Issue
- 5
- Pages
- 388-396
- ISSN
- 1499-4046 (ISSN-L)
- OpenAlex
- W4211215574
- Cited by
- 15
- References
- 45
- Citations by year
- 2026: 2 · 2025: 5 · 2024: 5 · 2023: 2 · 2022: 1
- FWCI
- 2.01
- Type
- journal article
- Language
- en
- Open access
- hybrid
- doi.org
- Licence
- Locations
- Journal of Nutrition Education and Behavior (publishedVersion, cc-by-nc-nd)
- PubMed (publishedVersion)
- Funders
- National Center for Advancing Translational Sciences
- National Institutes of Health (UL1-TR002494)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Nutrition, Health and Food Behavior
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food, Nutrition, and Cultural Practices
- Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Nutritional Studies and Diet
- Keywords
- culinary heritage, culinary education, dietary behavior change, fruit and vegetable intake, physical activity, weight, waist circumference, blood pressure, community-based nutrition intervention
- MeSH terms
- Cooking, Curriculum, Female, Fruit, Humans, Male, Taste, Vegetables
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