TY - JOUR
T1 - Improving the quality of foods available in a rural kibbutz cafeteria in Israel to align with a freshly prepared Mediterranean-style diet through a community culinary coaching programme
AU - Polak, Rani
AU - Pober, David
AU - Berry, Elliot M.
AU - Mazal, Tehila
AU - Arieli, Rakefet
AU - Ziv, Mati
N1 - Publisher Copyright:
© The Authors 2019.
PY - 2019/12/1
Y1 - 2019/12/1
N2 - Objective: To examine the impact of a community culinary coaching programme (CCCP) on cafeteria food alignment with a freshly prepared Mediterranean-style diet, and diners' consumption habits and satisfaction.Design: A non-randomized, controlled, community-based participatory research programme. CCCP included eight 90 min coaching sessions with a community steering committee, 22 h of kitchen staff training, 12 h of pre-school staff training and 30 h of education for diners; control communities received no intervention. Outcomes, measured before and 12 months after programme initiation, included cafeteria food alignment with a freshly prepared Mediterranean-style diet through a food items list derived from the cafeteria food purchasing software, and adult diners' consumption habits and satisfaction through questionnaires.Setting: Communal cafeterias of rural kibbutzim.Participants: Intervention: kibbutz with 493 adults and 214 children. Control: Two kibbutzim with a total of 487 adults and 206 children.Results: Intervention cafeteria food improved significantly in all Mediterranean index categories except nuts (legumes, wholegrain products, fish, MUFA/SFA P < 0·0001; fruits, vegetables P < 0·001; processed meats P = 0·004), and in the proportion of ultra-processed and unprocessed or minimally processed foods categories of the NOVA classification (-22 %, P < 0·001 and +7 %, P < 0·001, respectively), compared with the control community. The intervention group's satisfaction was significantly improved in twenty-five (83 %) out of the thirty satisfaction items, compared with twelve (40 %) in the control group. No changes were identified in diners' consumption habits in either intervention or control communities.Conclusions: CCCP might be useful in improving alignment of cafeteria food with a freshly prepared Mediterranean-style diet.
AB - Objective: To examine the impact of a community culinary coaching programme (CCCP) on cafeteria food alignment with a freshly prepared Mediterranean-style diet, and diners' consumption habits and satisfaction.Design: A non-randomized, controlled, community-based participatory research programme. CCCP included eight 90 min coaching sessions with a community steering committee, 22 h of kitchen staff training, 12 h of pre-school staff training and 30 h of education for diners; control communities received no intervention. Outcomes, measured before and 12 months after programme initiation, included cafeteria food alignment with a freshly prepared Mediterranean-style diet through a food items list derived from the cafeteria food purchasing software, and adult diners' consumption habits and satisfaction through questionnaires.Setting: Communal cafeterias of rural kibbutzim.Participants: Intervention: kibbutz with 493 adults and 214 children. Control: Two kibbutzim with a total of 487 adults and 206 children.Results: Intervention cafeteria food improved significantly in all Mediterranean index categories except nuts (legumes, wholegrain products, fish, MUFA/SFA P < 0·0001; fruits, vegetables P < 0·001; processed meats P = 0·004), and in the proportion of ultra-processed and unprocessed or minimally processed foods categories of the NOVA classification (-22 %, P < 0·001 and +7 %, P < 0·001, respectively), compared with the control community. The intervention group's satisfaction was significantly improved in twenty-five (83 %) out of the thirty satisfaction items, compared with twelve (40 %) in the control group. No changes were identified in diners' consumption habits in either intervention or control communities.Conclusions: CCCP might be useful in improving alignment of cafeteria food with a freshly prepared Mediterranean-style diet.
KW - Community-based participatory research
KW - Culinary coaching
KW - Mediterranean diet
KW - Ultra-processed food
UR - http://www.scopus.com/inward/record.url?scp=85069488778&partnerID=8YFLogxK
U2 - 10.1017/S1368980019001721
DO - 10.1017/S1368980019001721
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C2 - 31327325
AN - SCOPUS:85069488778
SN - 1368-9800
VL - 22
SP - 3229
EP - 3237
JO - Public Health Nutrition
JF - Public Health Nutrition
IS - 17
ER -