Determination of the Impact of a Culinary Medicine Nutrition Education Program on Dietary Behaviors, Meal Preparation, and Nutritional Knowledge of Cancer SurvivorsShow full item record
|Title||Determination of the Impact of a Culinary Medicine Nutrition Education Program on Dietary Behaviors, Meal Preparation, and Nutritional Knowledge of Cancer Survivors|
|Abstract||A healthy diet and physical activity can help manage weight and reduce the risk of cancer recurrence. Research reveals that cancer survivors want information regarding cancer therapy side effect management and how to consume a balanced diet. According to previous research, nutrition education should improve nutrition knowledge, quality of life, confidence, and motivation to make positive lifestyle changes. The purpose of this study was to assess the impact of a six-week culinary medicine nutrition education program on nutritional knowledge, motivation to make lifestyle changes, and self-efficacy of cancer survivors. Participants provided informed consent prior to completing initial and final surveys evaluating nutritional history, dietary and physical activity behaviors, and nutrition knowledge. Researchers coded and analyzed data using SPSS 24. Participants (N = 21) were 56.8+/-9.9 years of age. Although no significant difference was detected between initial and final nutrition knowledge scores, participants? confidence scores preparing meals improved significantly from 0.89 to 1.56 (p?0.05). Participants reported a significant increase in daily vegetable intake from 1.73 to 2.63 servings/day (p?0.05). The lack of improvement in average knowledge scores could be attributed to inconsistent participant attendance throughout the six-week course and survey knowledge questions that did not focus on topics discussed in-depth during the course. The demonstration and hands-on cooking portion of the course positively impacted participants? confidence and motivation to make healthy changes. Meal preparation confidence increased significantly with all participants stating they agreed or strongly agreed in feeling confident preparing meals in the final survey. Almost 100% of participants reported that they intend to make dietary changes and 100% would implement what they learned in the class into their lives. Study limitations include a small sample size and frequently skipped survey questions. Further research is needed to determine best practices to improve nutrition knowledge for cancer survivors in this setting.|
This item appears in the following Collection(s)
- Honors Projects 
Showing a few items related by title, author, creator and subject.
Stookey, Megan (2016-12-18)Abstract Research outcome: Hybrid foods and food trucks are gaining immense popularity in the UK; Fig Cake Truffles will be an expansion of this market. Through careful analysis of growth options, financial stability, ...
The Effectiveness of the University Christian Church Community Weekday School Seed to Plate Education Program Benge, Carly Background Students enrolled in Texas Christian University’s Community Nutrition and Infant and Child Nutrition courses in the Department of Nutritional Sciences taught nine lessons about nutrition, ...