Poster Presentation ANZOS-ASLM-ICCR 2019

A model for the planning, implementation and evaluation of domestic cooking education programs (#169)

Roberta Asher 1 , Vanessa Shrewsbury 1 , Tamara Bucher 2 , Tracy Burrows 1 , Moira Dean 3 , Fiona Lavelle 3 , Julia Wolfson 4 , Anna Rose 5 , Tammie Jakstas 6 , Kerith Duncanson 1 , Clare Collins 1
  1. Priority Research Centre for Physical Activity & Nutrition (PRCPAN), School of Health Sciences, The University of Newcastle, Callaghan, NSW, Australia
  2. School of Environmental and Life Sciences, The University of Newcastle, Callaghan, NSW, Australia
  3. Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, Belfast, Northern Ireland, UK
  4. Department of Health Management and Policy and Department of Nutritional Sciences, School of Public Health, University of Michigan, Ann Arbor, Michigan, USA
  5. School of Health Sciences, The University of Newcastle, Callaghan, NSW, Australia
  6. Primary Health Care Education and Research Unit, Western Sydney Local Health District, Westmead, NSW, Australia

Domestic cooking education programs can be implemented in nutrition practice, health and educational settings to improve people's food skills, cooking skills, diet quality and ultimately health and well-being. No comprehensive models to guide development, implementation and evaluation of such programs currently exist. This study aims to address this gap through development of the Cook-Ed™ model.  Peer-reviewed literature on food and cooking skill education and an international team of researchers and experts in nutrition and cooking skill education guided the development of the Cook-Ed™ model components and resources to support its application. The PRECEDE–PROCEED model provided the underlying framework. The Cook-Ed™ model is designed to be adapted by cooking education program developers internationally in a variety of settings and population groups. By mapping food skills and cooking skills required to utilise core foods and support adherence to dietary recommendations the Cook- Ed™ matrix was developed to assist with prioritisation of skill development in healthy cooking education programs. Further research will evaluate the application and effectiveness of Cook-Ed™ in cooking program development.