Online Program

A qualitative exploration of the implementation and effectiveness of cookshop a USDA SNAP nutrition education program

Monday, November 4, 2013

Marycatherine Augustyn, PhD, Department of Population, Family, and Reproductive Health, Johns Hopkins University Bloomberg School of Public Health, Baltimore, MD
Andrea Nye, MPH, MBA, Harlem Health Promotion Center, Columbia University, New York, NY
Katie Tang, MA, CHES, Harlem Health Promotion Center, Mailman School of Public Health, Columbia University, New York, NY
Beth Marshall, DrPH, Population Family and Reporductive Health, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD
Susan M. Gross, PhD, MPH, RD, Department of Population, Family, and Reproductive Health, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD
Kristin N. Mmari, DrPH, MA, Department of Population, Family, and Reproductive Health, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD
David M. Paige, MD MPH, Bloomberg School of Public Health, Johns Hopkins University, Baltimore, MD
Introduction: The high fat/calorie diet of many Americans contributes to high childhood obesity rates. The Cookshop Program was designed by the Foodbank for New York City to provide low income residents with the knowledge and tools to adopt an affordable healthy diet by engaging children in hands-on food preparation and exploration of healthy ingredients. We report on the qualitative findings from a process evaluation of the Cookshop Afterschool Program, which was implemented in the summer of 2012. Methods: Six focus groups were conducted with student participants (ages 6-12), three focus groups and one in-depth interview were conducted with parents of Cookshop participants, and seven in-depth interviews were held with Cookshop teachers. Focus group and interview proceedings were recorded, transcribed and transferred into Atlas.ti qualitative data analysis software. Transcript content was analyzed using codes that were generated by study questions and transcript review. A query tool was used to extract pertinent data. Results: Findings show that parents and teachers believe that the Program is successful at improving knowledge, attitudes and behaviors and students demonstrate this success. Teacher and student suggestions for program improvement are primarily related to altering recipes so as not to include unpopular ingredients (e.g. cabbage and hummus). Additionally, teachers and parents suggested providing more materials for parents to increase their nutritional knowledge and assist them with healthy meal preparation. Discussion: Cookshop participants, parents and teachers attributed increased knowledge and improved eating behaviors to the Program. Adjustments to recipes and the provision of additional materials may improve program effectiveness.

Learning Areas:

Conduct evaluation related to programs, research, and other areas of practice
Public health or related research

Learning Objectives:
Compare responses pertaining to Cookshop’s effectiveness between participants, parents and teachers. List three Cookshop teacher suggestions for Cookshop program improvement Describe the differences in responses between children and parents regarding Cookshop recipes

Keyword(s): Evaluation, School-Based Programs

Presenting author's disclosure statement:

Qualified on the content I am responsible for because: I have been working in the field of public health promotion and conduction of collaborative research and activities between academic and public agencies for mutual benefit and interest. I have been a Research Associate at the Bloomberg School of Public Health for over 20 years. I have published my qualitative research in peer reviewed journals.
Any relevant financial relationships? No

I agree to comply with the American Public Health Association Conflict of Interest and Commercial Support Guidelines, and to disclose to the participants any off-label or experimental uses of a commercial product or service discussed in my presentation.

Back to: 3189.0: Nutrition and Children