N09011: Assisting dietary change in low income communities - assessing the impact of a community based practical food skills intervention (CookWell)

Study Duration: July 2000 to June 2002

Contractor: University of Dundee

This main objective of this research project was to develop, implement and evaluate a transferable, community based, food skills initiative (CookWell) aimed at increasing consumption of fibre-rich starchy foods, fish, vegetables and fruit and decreasing consumption of fat in adults living in areas of deprivation.

The objectives of the research project were to:

• Develop the CookWell programme for use in community based settings in the UK.
• Develop and pilot all tools for assessing changes in food, nutrient and expenditure, cooking and food preparation skills.
• Identify locations and facilities (in conjunction with the Scottish Community Diet Project) who wish to implement the CookWell programme.
• Implement the CookWell programme.
• Undertake pre and post intervention measures in intervention and control subjects.
• Assess the cost effectiveness of implementing CookWell programme.
• Undertake a follow up (after 6 months) and post-intervention measure in intervention and control subjects.
• Analyse and interpret data and to disseminate results.

The intervention was designed using a community development approach, taking account perceived needs of the target group.

A nine-month period was allocated for the implementation of eight CookWell programmes in eight urban low income areas, with each class containing 6-10 subjects. Recruitment was via 'word of mouth'.

Allocation to intervention and control groups occured at the recruitment event, held in week 1. Both groups were asked to complete 7 day food and shopping diaries. In week 2 there was an introductory session for the intervention group on food and food hygiene. From week 3 to 9 the intervention group received cooking lessons. In week 9 participants were sent a food skills questionnaire and food and shopping diaries were collected. The control group diet and shopping diaries were collected. In week 10 final session the assessments were collected.

Analyses of food and dietary data were used to assess changes from pre-intervention, end of intervention and 6 months after the intervention.