TY - JOUR
T1 - Community-Based Nutrition Education and Hands-On Cooking Intervention Increases Farmers' Market Use and Vegetable Servings
AU - Metcalfe, Jessica Jarick
AU - McCaffrey, Jennifer
AU - Schumacher, Melissa
AU - Kownacki, Caitlin
AU - Prescott, Melissa Pflugh
N1 - Publisher Copyright:
© 2022 The Authors.
PY - 2022
Y1 - 2022
N2 - Objective: The objective of this study was to evaluate the impact of the Market to MyPlate (M2MP) program on participants' reported farmers' market (FM) attitudes and shopping behaviors, frequency of serving vegetables to their families, food resource management behaviors, and food security. A secondary objective was to identify facilitators and barriers to shopping at FMs and food waste reduction techniques used by low-income families. Design: This study used a mixed methods evaluation embedded within a cluster randomized trial of the M2MP intervention. Setting: The 7-week M2MP program was delivered at Extension offices and community centers in central Illinois. Participants: Participants included 120 adults and their families. Class cohorts were randomly assigned to one of three treatment groups: 1) nutrition education and cooking classes with produce allocations (PAE, n=39), 2) nutrition education and cooking classes only (EO, n=36), or 3) control group (n=45). Results: Compared to control participants, PAE participants were significantly more likely to report shopping at FMs (p=.029) and reported serving more vegetables to their families (p=.010) (EO participants did not differ from the control group on any outcomes). There were no differences between conditions in survey-based measures of food security or food resource management behaviors. Interview results describe facilitators and barriers to shopping at FMs and a variety of food waste reduction techniques (including food placement and food resource management). Conclusions: These findings suggest that fresh produce provision coupled with nutrition and culinary education can positively impact shopping and dietary behaviors.
AB - Objective: The objective of this study was to evaluate the impact of the Market to MyPlate (M2MP) program on participants' reported farmers' market (FM) attitudes and shopping behaviors, frequency of serving vegetables to their families, food resource management behaviors, and food security. A secondary objective was to identify facilitators and barriers to shopping at FMs and food waste reduction techniques used by low-income families. Design: This study used a mixed methods evaluation embedded within a cluster randomized trial of the M2MP intervention. Setting: The 7-week M2MP program was delivered at Extension offices and community centers in central Illinois. Participants: Participants included 120 adults and their families. Class cohorts were randomly assigned to one of three treatment groups: 1) nutrition education and cooking classes with produce allocations (PAE, n=39), 2) nutrition education and cooking classes only (EO, n=36), or 3) control group (n=45). Results: Compared to control participants, PAE participants were significantly more likely to report shopping at FMs (p=.029) and reported serving more vegetables to their families (p=.010) (EO participants did not differ from the control group on any outcomes). There were no differences between conditions in survey-based measures of food security or food resource management behaviors. Interview results describe facilitators and barriers to shopping at FMs and a variety of food waste reduction techniques (including food placement and food resource management). Conclusions: These findings suggest that fresh produce provision coupled with nutrition and culinary education can positively impact shopping and dietary behaviors.
KW - cluster randomized trial
KW - community-based intervention
KW - diet
KW - family
KW - food resource management
KW - food waste
KW - mixed methods
UR - http://www.scopus.com/inward/record.url?scp=85127980263&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85127980263&partnerID=8YFLogxK
U2 - 10.1017/S1368980022000660
DO - 10.1017/S1368980022000660
M3 - Article
C2 - 35311633
AN - SCOPUS:85127980263
JO - Public Health Nutrition
JF - Public Health Nutrition
SN - 1368-9800
ER -