Improving Adherence to Mediterranean-Style Diet with a Community Culinary Coaching Program: Methodology Development and Process Evaluation

Rani Polak*, David Pober, Avigail Morris, Rakefet Arieli, Margaret Moore, Elliot Berry, Mati Ziv

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

4 Scopus citations

Abstract

The Community Culinary Coaching Program is a community-based participatory program aimed at improving communal settlement residents' nutrition. The residents, central kitchens, preschools, and communal dining rooms were identified as areas for intervention. Evaluation included goals accomplishment assessed by food purchases by the central kitchens, and residents' feedback through focus groups. Purchasing included more vegetables (mean (standard error) percent change), (+7% (4); P =.32), fish (+115% (11); P <.001), whole grains, and legumes (+77% (9); P <.001); and less soup powders (-40% (9); P <.05), processed beef (-55% (8); P <.001), and margarine (-100% (4); P <.001). Residents recommended continuing the program beyond the project duration. This model might be useful in organizations with communal dining facilities.

Original languageEnglish
Pages (from-to)181-193
Number of pages13
JournalJournal of Ambulatory Care Management
Volume41
Issue number3
DOIs
StatePublished - 2018

Bibliographical note

Publisher Copyright:
© 2018 Wolters Kluwer Health, Inc.

Keywords

  • community-based participatory approach
  • cooking
  • health coaching
  • Mediterranean diet

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