Impact of an Interactive Health Corner Using the Culinary Education Approach in Promoting Long-Term Dietary Changes among Patients Who Seek Public Primary Care Services
Open accessAbstract
An unhealthy diet is a major risk factor for chronic diseases. Although nutrition education and cooking demonstrations have resulted in favourable dietary changes, it is unclear whether this is sustainable for longer periods. This study aims to evaluate the long-term impact of a nutrition-led cooking intervention using the culinary education approach on dietary patterns based on My Healthy Plate (MHP). This was a quasi-experimental study involving patients who sought public primary care services in two polyclinics (mean age 59.3 years old). A self-administered survey was done at baseline, 6 months, and 1 year for both the intervention and the comparison groups. Participants in the intervention group were exposed to the health corner, which provided nutrition education and cooking demonstrations using the culinary education approach. A total of 216 participants completed the study at 1 year with a follow-up rate of 86%. Adjusted risk ratios (aRR) were obtained from negative binomial regression. Compared with the comparison group, participants in the intervention group were more likely to report adhering to the requirements of MHP at 6 months (aRR 1.83, 95% CI 1.12–2.99) and 1 year (aRR 1.54, 95% CI 1.10–2.16). Participants in the intervention group were less likely to add salt or sauces to food at 6 months (aRR 0.29, 95% CI 0.12–0.75) and 1 year (aRR 0.21, 95% CI 0.07–0.61) and more likely to remove fat when eating meat at 1 year (aRR 0.30, 95% CI 0.13–0.67) than the comparison group. The interventions at the health corner had a positive impact in helping patients achieve MHP recommendations, not adding salt and sauces to their food, and removing animal fat before eating. There is potential for expanding this initiative to improve healthy eating practices in other polyclinics.
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Providing resources, including nutrition education, to improve consumer efficacy around planning and preparing meals and cooking and storing food may increase adoption of patterns as intended.
“Providing resources, including nutrition education, to improve consumer efficacy around planning and preparing meals 132,133 and cooking and storing food may increase adoption of patterns as intended.”
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 [132]
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- Authors
- Goh, L. M. L., Chow, L. M., Ng, S. Y., Chow, D. W. S., & Lim, R. B. T.
- Affiliations
- National University Health System (SG)
- National University of Singapore (SG)
- Corresponding author
- Goh, Lynette Mei Lim
- Venue
- International Journal of Environmental Research and Public Health
- Publisher
- MDPI AG
- Published
- 2022-09-13
- Volume
- 19
- Issue
- 18
- Pages
- 11488
- ISSN
- 1660-4601 (ISSN-L)
- PMC
- PMC9517567
- OpenAlex
- W4296003001
- Cited by
- 7
- References
- 35
- Citations by year
- 2026: 1 · 2025: 4 · 2023: 2
- FWCI
- 0.93
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- International Journal of Environmental Research and Public Health (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- RePEc: Research Papers in Economics (submittedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion)
- Funders
- Tote Board Community Healthcare Fund (TH9003)
- National University Polyclinics (TH9003)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Nutrition, Health and Food Behavior
- Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Nutritional Studies and Diet
- Health Sciences › Health Professions › Health Information Management › Dietetics, Nutrition, and Education
- Keywords
- culinary education, nutrition education, cooking demonstrations, dietary change, salt intake, healthy eating, primary care, polyclinics, chronic disease prevention
- MeSH terms
- Diet, Healthy, Animals, Cooking, Diet, Health Education, Humans, Primary Health Care
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