The Family Community Kitchen Pilot Project: Impacts and Implications

2.50
Hdl Handle:
http://hdl.handle.net/10755/201926
Type:
Presentation
Title:
The Family Community Kitchen Pilot Project: Impacts and Implications
Abstract:
(41st Biennial Convention) Healthy eating serves as a protective factor against many diseases and promotes health and well being.  The challenge is to develop community health approaches that support food insecure communities in incorporating dietary changes that reduce the incidence & prevalence of nutrition-related chronic diseases.  One approach to promote healthy eating is through community kitchens. Community kitchens are places where community members’ pool knowledge, resources, and labor to prepare, cook and consume food.  The purpose of the Family Community Kitchen Project is to address food insecurity and diet related chronic diseases in a low-income community of color through community involvement and food knowledge and skill development.  The kitchen began in October 2009 under the guidance of a community kitchen leader who took the initiative to create collaborations with the local public health center WIC clinic, local community center, and academia.  Since inception, the three hour sessions have been held monthly in a community center.  Goals to increase access to healthy foods, increase consumption of healthy foods, enrich cooking and meal planning capacities, foster social networks, and bring people of different backgrounds together were evaluated from October 2009 to June 2010 through pre-post surveys, pre-post focus groups and observations.  Positive changes were noted in fruit and vegetable consumption as well as in meal planning skills.  Goals are being accomplished through sharing cultural food ways, peer education, kid-desired participation, increasing access to quality food stuffs, and creating a supportive and motivating food environment for families. Project evaluation helped tailor the kitchen to changing participant needs over time, assisted the coordinator in program improvement, and helped describe the value of the family community kitchen model for the community.  Results highlight the importance of research in practice and provide nurses with the knowledge and skills to improve care and achieve dietary-related health impacts.
Repository Posting Date:
11-Jan-2012
Date of Publication:
4-Jan-2012
Sponsors:
Sigma Theta Tau International

Full metadata record

DC FieldValue Language
dc.typePresentationen_GB
dc.titleThe Family Community Kitchen Pilot Project: Impacts and Implicationsen_GB
dc.identifier.urihttp://hdl.handle.net/10755/201926-
dc.description.abstract(41st Biennial Convention) Healthy eating serves as a protective factor against many diseases and promotes health and well being.  The challenge is to develop community health approaches that support food insecure communities in incorporating dietary changes that reduce the incidence & prevalence of nutrition-related chronic diseases.  One approach to promote healthy eating is through community kitchens. Community kitchens are places where community members’ pool knowledge, resources, and labor to prepare, cook and consume food.  The purpose of the Family Community Kitchen Project is to address food insecurity and diet related chronic diseases in a low-income community of color through community involvement and food knowledge and skill development.  The kitchen began in October 2009 under the guidance of a community kitchen leader who took the initiative to create collaborations with the local public health center WIC clinic, local community center, and academia.  Since inception, the three hour sessions have been held monthly in a community center.  Goals to increase access to healthy foods, increase consumption of healthy foods, enrich cooking and meal planning capacities, foster social networks, and bring people of different backgrounds together were evaluated from October 2009 to June 2010 through pre-post surveys, pre-post focus groups and observations.  Positive changes were noted in fruit and vegetable consumption as well as in meal planning skills.  Goals are being accomplished through sharing cultural food ways, peer education, kid-desired participation, increasing access to quality food stuffs, and creating a supportive and motivating food environment for families. Project evaluation helped tailor the kitchen to changing participant needs over time, assisted the coordinator in program improvement, and helped describe the value of the family community kitchen model for the community.  Results highlight the importance of research in practice and provide nurses with the knowledge and skills to improve care and achieve dietary-related health impacts.en_GB
dc.date.available2012-01-11T11:00:28Z-
dc.date.issued2012-01-04en_GB
dc.date.accessioned2012-01-11T11:00:28Z-
dc.description.sponsorshipSigma Theta Tau Internationalen_GB
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