دورية أكاديمية
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Impact of a Cooking Intervention on the Cooking Skills of Adult Individuals with Type 2 Diabetes Mellitus: A Pilot Study.

التفاصيل البيبلوغرافية
العنوان: Impact of a Cooking Intervention on the Cooking Skills of Adult Individuals with Type 2 Diabetes Mellitus: A Pilot Study.
المؤلفون: Fernandes CM; Nutrition in Foodservice Research Centre, Federal University of Santa Catarina, Florianópolis 88040-900, SC, Brazil.; Nutrition Post-Graduate Program, Federal University of Santa Catarina, Florianópolis 88040-900, SC, Brazil., Bernardo GL; Nutrition in Foodservice Research Centre, Federal University of Santa Catarina, Florianópolis 88040-900, SC, Brazil.; Nutrition Post-Graduate Program, Federal University of Santa Catarina, Florianópolis 88040-900, SC, Brazil.; Nutrition Departament, Federal University of Santa Catarina, Campus Universitário, s/n, Trindade, Florianópolis 88040-900, SC, Brazil., Fernandes AC; Nutrition in Foodservice Research Centre, Federal University of Santa Catarina, Florianópolis 88040-900, SC, Brazil.; Nutrition Post-Graduate Program, Federal University of Santa Catarina, Florianópolis 88040-900, SC, Brazil.; Nutrition Departament, Federal University of Santa Catarina, Campus Universitário, s/n, Trindade, Florianópolis 88040-900, SC, Brazil., Geraldo APG; Nutrition in Foodservice Research Centre, Federal University of Santa Catarina, Florianópolis 88040-900, SC, Brazil.; Nutrition Departament, Federal University of Santa Catarina, Campus Universitário, s/n, Trindade, Florianópolis 88040-900, SC, Brazil., Hauschild DB; Nutrition in Foodservice Research Centre, Federal University of Santa Catarina, Florianópolis 88040-900, SC, Brazil.; Nutrition Post-Graduate Program, Federal University of Santa Catarina, Florianópolis 88040-900, SC, Brazil., Venske DKR; Nutrition in Foodservice Research Centre, Federal University of Santa Catarina, Florianópolis 88040-900, SC, Brazil.; Nutrition Post-Graduate Program, Federal University of Santa Catarina, Florianópolis 88040-900, SC, Brazil.; Nutrition Departament, Federal University of Santa Catarina, Campus Universitário, s/n, Trindade, Florianópolis 88040-900, SC, Brazil., Medeiros FL; Nutrition in Foodservice Research Centre, Federal University of Santa Catarina, Florianópolis 88040-900, SC, Brazil.; Nutrition Post-Graduate Program, Federal University of Santa Catarina, Florianópolis 88040-900, SC, Brazil., Proença RPDC; Nutrition in Foodservice Research Centre, Federal University of Santa Catarina, Florianópolis 88040-900, SC, Brazil.; Nutrition Post-Graduate Program, Federal University of Santa Catarina, Florianópolis 88040-900, SC, Brazil.; Nutrition Departament, Federal University of Santa Catarina, Campus Universitário, s/n, Trindade, Florianópolis 88040-900, SC, Brazil., Uggioni PL; Nutrition in Foodservice Research Centre, Federal University of Santa Catarina, Florianópolis 88040-900, SC, Brazil.; Nutrition Post-Graduate Program, Federal University of Santa Catarina, Florianópolis 88040-900, SC, Brazil.; Nutrition Departament, Federal University of Santa Catarina, Campus Universitário, s/n, Trindade, Florianópolis 88040-900, SC, Brazil.
المصدر: Nutrients [Nutrients] 2024 May 28; Vol. 16 (11). Date of Electronic Publication: 2024 May 28.
نوع المنشور: Journal Article; Randomized Controlled Trial
اللغة: English
بيانات الدورية: Publisher: MDPI Publishing Country of Publication: Switzerland NLM ID: 101521595 Publication Model: Electronic Cited Medium: Internet ISSN: 2072-6643 (Electronic) Linking ISSN: 20726643 NLM ISO Abbreviation: Nutrients Subsets: MEDLINE
أسماء مطبوعة: Original Publication: Basel, Switzerland : MDPI Publishing
مواضيع طبية MeSH: Diabetes Mellitus, Type 2*/diet therapy , Cooking*/methods, Humans ; Pilot Projects ; Male ; Female ; Middle Aged ; Adult ; Brazil ; Aged ; Glycemic Index ; Health Knowledge, Attitudes, Practice ; Surveys and Questionnaires
مستخلص: Objective: To investigate the impact of the Nutrition and Culinary in the Kitchen (NCK) Program on the cooking skills of Brazilian individuals with type 2 diabetes mellitus (T2DM).
Methods: A randomized controlled intervention study was performed, with intervention and control groups. The intervention group participated in weekly sessions of the NCK Program for six weeks (including two in-person practical cooking and three online cooking workshops). The cooking recipes were adapted by replacing high glycemic index ingredients with low and medium glycemic index alternatives. Of note, the recipes did not contain added sugars or sweeteners, were based on the use of fresh or minimally processed foods, herbs, and spices, and were sensorially tested by individuals with T2DM before use in the intervention. The study outcomes were participant score changes on the seven scales. A validated online instrument was administered to the control and intervention groups at baseline (T1) and post-intervention (T2). Parametric and non-parametric tests were used to assess the differences between the T1 and T2 parameters.
Results: Of the 60 individuals enrolled, 44 answered the questionnaire at both times. The findings revealed a 45.37% ± 93.57% increase in Knowledge of Cooking Terms in the intervention group, whereas the control group showed a 3.82% ± 16.17% reduction ( p = 0.008). There was an increase in all the other cooking skills and healthy eating scales from T1 to T2 in the intervention group, but the differences were not significant.
Conclusions: The development of cooking skills can contribute to increasing culinary knowledge and the availability of time to cook at home. The results contribute to the planning of health actions aimed at individuals with DM2 through culinary interventions and public food and nutrition policies.
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فهرسة مساهمة: Keywords: diabetes education; food and nutrition education; healthy eating; practical cooking workshop; self-management
تواريخ الأحداث: Date Created: 20240619 Date Completed: 20240619 Latest Revision: 20240620
رمز التحديث: 20240620
مُعرف محوري في PubMed: PMC11175113
DOI: 10.3390/nu16111657
PMID: 38892590
قاعدة البيانات: MEDLINE
الوصف
تدمد:2072-6643
DOI:10.3390/nu16111657