The Happy Kitchen/La Cocina Alegre®: Improving Nutrition Outcomes Through a Culturally Sustaining, Interactive Cooking Class

Abstract

Objective

To determine the efficacy of The Happy Kitchen/La Cocina Alegre® (THK/LCA) program to improve nutrition outcomes of low-income Texans.

Use of Theory or Research

The THK/LCA program draws from established health promotion and nutrition education models, including the Social-Ecological Model, the Health Belief Model, and Social Cognitive Theory. Additionally, this culturally sustaining education program incorporates insights from scholars like Drs. Gloria Ladson-Billings, Django Paris, and H. Samy Alim. Central to the curriculum is the Hispanic tradition of sobremesa, emphasizing connections and information sharing around the table after a meal.

Target Audience

THK/LCA primarily aims to serve low-income Texans facing systemic barriers to food access. THK/LCA classes are held in community spaces like libraries, health clinics, and schools, and recruitment is conducted in collaboration with community organizations. The service population is defined as individuals or families with income less than 185% of the poverty line or who live in an area designated as low-income/low-access by USDA's Food Access Research Atlas.

Program Description

THK/LCA is a community-engaged, peer-facilitated, interactive 6-week cooking and nutrition class series that emphasizes the selection and preparation of fresh, nutritious, and economical foods in alignment with traditional foodways.

Evaluation Methods

Pre-, post-, and 3-month follow-up surveys were administered to obtain information on program completion, meals provided, changes in fruit and vegetable intake, nutrition knowledge, cooking skills, and home-cooked meal preparation. Counts and percentages were determined using Tableau data analysis software.

Results

Three hundred and sixty-five Texans participated in THK/LCA classes, with 196 participants completing all 6 classes in a series. The equivalent of 4,851 meals were provided to participants. Most participants reported increases in fruit and vegetable consumption (80%), nutrition knowledge (89%), cooking skills (86%), and cooking more meals at home (80%).

Conclusions

THK/LCA has demonstrated success in improving access to fresh and nutritious foods among low-income people living in Texas. Next steps will include an evaluation of program expansion efforts.

Funding

None