Cook like a Boss Online: an adapted intervention during the COVID-19 pandemic that effectively improved children's perceived cooking competence, movement competence and wellbeing.

BACKGROUND: The COVID-19 pandemic has further exacerbated physical inactivity, poor dietary intake and reduced mental wellbeing, contributing factors to non-communicable diseases in children. Cooking interventions are proposed as having a positive influence on children's diet quality. Motor skills have been highlighted as essential for performance of cooking skills, and this movement may contribute to wellbeing. Additionally, perceived competence is a motivator for behaviour performance and thus important for understanding intervention effectiveness. Therefore, this research aimed to assess the effectiveness of an adapted virtual theory-based cooking intervention on perceived cooking competence, perceived movement competence and wellbeing. METHODS: The effective theory-driven and co-created 'Cook Like A Boss' was adapted to a virtual five day camp-styled intervention, with 248 children across the island of Ireland participating during the pandemic. Pre- and post-intervention assessments of perceived cooking competence, perceived movement competence and wellbeing using validated measurements were completed through online surveys. Bivariate Correlations, paired samples t-tests and Hierarchical multiple regression modelling was conducted using SPSS to understand the relationships between the variables and the effect of the intervention. RESULTS: 210 participants had matched survey data and were included in analysis. Significant positive correlations were shown between perceived cooking competence, perceived movement competence and wellbeing (P < 0.05). Children's perceived cooking competence (P < 0.001, medium to large effect size), perceived movement competence (P < 0.001, small to medium effect size) and wellbeing (P = 0.013, small effect size) all significantly increased from pre to post intervention. For the Hierarchical regression, the final model explained 57% of the total variance in participants' post-intervention perceived cooking competence. Each model explained a significant amount of variance (P < 0.05). Pre-intervention perceived cooking competence, wellbeing, age and perceived movement competence were significant predictors for post-intervention perceived cooking competence in the final model. CONCLUSION: The 'Cook Like A Boss' Online intervention was an adapted virtual outreach intervention. It provides initial evidence for the associations between perceived cooking competence, perceived movement and wellbeing as well as being effective in their improvement. This research shows the potential for cooking to be used as a mechanism for targeting improvements in not only diet quality but also movement and wellbeing. TRIAL REGISTRATION: NCT05395234. Retrospectively registered on 26th May 2022.

Investigating the prevalence and predictors of food insecurity: a comparison of HFSSM and EU-SILC indicators

Purpose>Data from the Northern Ireland (NI) Health Survey 2014/15 (n = 2,231) were statistically analysed to examine the prevalence of food insecurity according to both indicators. Pearson's X2 test for association and logistic regressions were used to examine associations between food security status and predictor variables.Design/methodology/approach>Household food insecurity has been identified as a significant societal issue in both developed and developing nations, but there exists no universal indicator to approximate its prevalence. In NI, two indicators (United States Household Food Security Survey Module [HFSSM] and the European Union Statistics on Income and Living Conditions [EU-SILC] food deprivation questions) have been used. This study examines how both indicators differ in their classification of food insecurity prevalence in a population sample and also examines the relationship between various demographic and household factors and food security status.Findings>According to the EU-SILC food deprivation questions, 8.3% (n = 185) were indicated to be food insecure, while according to the HFSSM, 6.5% (n = 146) were indicated to be food insecure. The HFSSM and EU-SILC regression models differed in the underlying variables they identified as significant predictors of food insecurity. Significant variables common to both modules were tenure, employment status, health status, anxiety/depression and receipt of benefits.Originality/value>Findings can inform policy action with regards to targeting the key contributors and can inform policy decisions in NI and elsewhere with regards to choosing the most appropriate food insecurity indicator.

Investigating the healthiness of food products on promotion: market brands and own brands

PurposeThe purpose of this study is to investigate the proportionality of market brand (MB) foods versus supermarket own brand (OB) foods sold on promotion and to compare their healthiness.Design/methodology/approachAn existing dataset containing nutritional information about a variety of foods on promotion (n = 6,776) from 48 stores across 8 retail chains in Northern Ireland (NI) was reanalysed. Product healthiness was measured using a score aligned to the Food Standards Agency's Front of Pack nutrient labelling system. MBs and OBs were considered as a whole and in their respective subsets–international/national and regional MBs, and premium, mid-market and value tiered OBs.FindingsResults found a balance in favour of health (52.4% amber/green versus 47.6% red) across retailers' promotions in NI. Further, OB products were often found to be superior to MBs with regards to overall healthfulness, and regional brands were found to be less healthy than international/national brands.Research limitations/implicationsFindings rationale further retail research to compare nutritionally OB and MB product types, and further consumer research regarding important attributes of OBs.Practical implicationsRetailers should communicate the comparative healthiness of their OBs in comparison to MB alternatives, in addition to communicating comparative price savings. There is opportunity for retailers to increase visibility of mid-market and value OB tiers, and for regional MBs to improve the nutritional profile of products in line with the consumer trend for health.Originality/valueThis study provides a contribution by using data on OBs and MBs on promotion, and by investigating the nutritional differences between different tiers of OB and MB products.

The impact of the COVID-19 pandemic on grocery shopper behaviour: Analysis of shopper behaviour change using store transaction data

The systemic shock of coronavirus (COVID-19) and its impact on the global economy has been unprecedented with grocery shopper behaviour changing dramatically through various stages of the pandemic. COVID-19 has caused unusual market conditions, with significant changes to grocery shopper behaviour that need to be understood to allow for appreciation of shopper behaviour change and retail planning implications during future systemic shocks. The aim of this study was therefore to understand grocery-shopping behaviour during COVID-19. Specific objectives were to investigate changes to grocery sale patterns by basket size, composition and category, as well as during specific time periods of the pandemic. The use of transaction data using a range of market basket indicators (e.g., value, size, product mix), revealed profound changes that indicate the challenge shoppers faced navigating a new ?normal grocery shop? and the pressure on retailers to analyse consumption changes in order to prioritise demand planning. While the use of this data and analysis approach is an important contribution to consumer behaviour research, our focus was on the bigger patterns observed through the data pertaining to changes in shopper behaviour during systemic shocks. A key contribution of this paper is how the use of transaction data from grocery retail provides a nuanced understanding of how grocery shoppers responded leading up to and during the pandemic. For example, we found that grocery shoppers purchased more than just ?daily staples? to stock-up during the pandemic, with increased awareness of health and wellbeing an important aspect.

Stakeholder-informed considerations for a food poverty definition

PurposeA number of food poverty definitions have been identified by academics and various government organisations globally;however, there exists no government-endorsed definition of food poverty in the United Kingdom (UK), and there remains a gap regarding how relevant current food poverty definitions are in the Northern Ireland (NI)/UK contexts.Design/methodology/approachInterviews (n = 19) with a range of stakeholders (e.g. policymakers, politicians, community advice centre workers, consumer sub-group representatives, food bank and food redistribution organisation representatives) were conducted to examine (1) the usefulness of a food poverty definition, (2) what a food poverty definition should include and (3) the applicability of an existing definition (Radimer et al., 1992) in the NI/UK context. Data was thematically analysed using QSR NVivo (v.12).FindingsDefinition was considered important to increase awareness and understanding. Any consideration of revising the Radimer et al. (1992) definition, or of establishing a new standardised definition, should seek to reduce/remove ambiguity and subjectivity of terminology used (i.e. more clearly defining what the terms “adequate”, “sufficient”, “quality” and “socially acceptable ways” mean in this context).Practical implicationsThis research emphasises the importance of appropriately conceptually defining social phenomena such as food poverty, as a first step to constructing and reviewing measurement approaches and ultimately assessing predictors and recommending solutions.Originality/valueThis research addresses the gap relating to stakeholders’ opinion on food poverty definition and contributes recommendations for modifying the Radimer et al. (1992) definition in the NI/UK and present-day contexts.