Community-based cooking programme 'Eat Better Feel Better' can improve child and family eating behaviours in low socioeconomic groups.

BACKGROUND: The immediate and sustained impacts of the Eat Better Feel Better cooking programme (EBFBCP) on food choices and eating behaviours in families and children were evaluated. METHODS: The EBFBCP (6 weeks, 2 hours/week) was delivered by community-based organisations in Greater Glasgow and Clyde, Scotland. Before, after and at follow-up, parents/caregivers completed short pictorial questionnaires to report family/child eating behaviours and food literacy. RESULTS: In total, 83 EBFBCPs were delivered and 516 participants enrolled, of which 432 were parents and caregivers. Questionnaire completion rates were 57% (n=250) for before and after and 13% (n=58) for follow-up. Most participants (80%) were female, 25-44 years old (51%) and considered socioeconomically deprived (80%). The immediate effects of the EBFBCP on eating behaviours and food literacy were families ate less takeaway/fast foods (10% reduction, p=0.019) and ready meals (15% reduction, p=0.003) and cooked more from scratch (20% increase, p<0.001). Children's consumption of discretionary food/drinks was significantly reduced after the EBFBCP for sugary drinks (10% reduction, p=0.012), savoury snacks (18%, p=0.012), biscuits (17%, p=0.007), sweets/chocolates (23%, p=0.002), fried/roasted potatoes (17%, p<0.001) and savoury pastries (11%, p<0.001). The number of fruit (15%, p=0.008) and vegetable portions (10%, p<0.001) increased, while the number of biscuit portions decreased (13%, p=0.005). Parental food label reading increased (calories, 22%; fat, 23%; sugar, 22%; ingredients, 19%; and portion size, 19%). Most changes were sustained at a median of 10 months' follow-up. CONCLUSION: The EBFBCP improved children's and families' food choices and behaviours. The EBFBCP can be recommended to support families to make better food choices.

Evaluation of the "Eat Better Feel Better" Cooking Programme to Tackle Barriers to Healthy Eating.

We evaluated a 6-week community-based cooking programme, "Eat Better Feel Better", aimed at tackling barriers to cooking and healthy eating using a single-group repeated measures design. 117 participants enrolled, 62 completed baseline and post-intervention questionnaires, and 17 completed these and a 3-4 months follow-up questionnaire. Most participants were female, >45 years, and socioeconomically deprived. Confidence constructs changed positively from baseline to post-intervention (medians, scale 1 "not confident" to 7 "very confident"): "cooking using raw ingredients" (4, 6 p < 0.003), "following simple recipe" (5, 6 p = 0.003), "planning meals before shopping" (4, 5 p = <0.001), "shopping on a budget (4, 5 p = 0.044), "shopping healthier food" (4, 5 p = 0.007), "cooking new foods" (3, 5 p < 0.001), "cooking healthier foods" (4, 5 p = 0.001), "storing foods safely" (5, 6 p = 0.002); "using leftovers" (4, 5 p = 0.002), "cooking raw chicken" (5, 6 p = 0.021), and "reading food labels" (4, 5 p < 0.001). "Microwaving ready-meals" decreased 46% to 39% (p = 0.132). "Preparing meals from scratch" increased 48% to 59% (p = 0.071). Knowledge about correct portion sizes increased 47% to 74% (p = 0.002). Spending on ready-meals/week decreased. Follow-up telephone interviewees (n = 42) reported developing healthier eating patterns, spending less money/wasting less food, and preparing more meals/snacks from raw ingredients. The programme had positive effects on participants' cooking skills confidence, helped manage time, and reduced barriers of cost, waste, and knowledge.).