A Teaching Kitchen Program Improves Employee Micronutrient and Healthy Dietary Consumption.

IF 2.3 Q3 NUTRITION & DIETETICS

Nutrition and Metabolic Insights Pub Date : 2023-01-01 DOI:10.1177/11786388231159192

Miranda A Moore, Benjamin A Cousineau, Krystyna Rastorguieva, Jonathan P Bonnet, Sharon H Bergquist

{"title":"A Teaching Kitchen Program Improves Employee Micronutrient and Healthy Dietary Consumption.","authors":"Miranda A Moore, Benjamin A Cousineau, Krystyna Rastorguieva, Jonathan P Bonnet, Sharon H Bergquist","doi":"10.1177/11786388231159192","DOIUrl":null,"url":null,"abstract":"Objective: To measure changes in micronutrient adequacy and diet quality in healthcare and university employees who underwent a 10-week teaching kitchen program.Methods: Thirty-eight healthcare and university employees participated in a 10-week teaching kitchen program. Twenty-seven completed self-administered, 24-hour dietary recalls to measure dietary intake at baseline and 3-months. Micronutrient adequacy and diet quality was assessed using Dietary Reference Intakes (DRIs) and the Healthy Eating Index (HEI).Results: Seventy percent of participants were classified as low or moderate micronutrient adequacy at baseline. The proportion of participants with high micronutrient adequacy increased from 30% to 48% at 3-month follow-up. Total HEI and most HEI components increased at follow-up; with a statistically significant increase in seafood/plant protein score (P = .007).Conclusions and implications for practice: Our results suggest an inadequacy in micronutrient intake in university and healthcare employees and that teaching kitchens may help improve micronutrient adequacy and diet quality.","PeriodicalId":19396,"journal":{"name":"Nutrition and Metabolic Insights","volume":"16 ","pages":"11786388231159192"},"PeriodicalIF":2.3000,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/84/c1/10.1177_11786388231159192.PMC10009100.pdf","citationCount":"2","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Nutrition and Metabolic Insights","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1177/11786388231159192","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"NUTRITION & DIETETICS","Score":null,"Total":0}

引用次数: 2

Abstract

Objective: To measure changes in micronutrient adequacy and diet quality in healthcare and university employees who underwent a 10-week teaching kitchen program.

Methods: Thirty-eight healthcare and university employees participated in a 10-week teaching kitchen program. Twenty-seven completed self-administered, 24-hour dietary recalls to measure dietary intake at baseline and 3-months. Micronutrient adequacy and diet quality was assessed using Dietary Reference Intakes (DRIs) and the Healthy Eating Index (HEI).

Results: Seventy percent of participants were classified as low or moderate micronutrient adequacy at baseline. The proportion of participants with high micronutrient adequacy increased from 30% to 48% at 3-month follow-up. Total HEI and most HEI components increased at follow-up; with a statistically significant increase in seafood/plant protein score (P = .007).

Conclusions and implications for practice: Our results suggest an inadequacy in micronutrient intake in university and healthcare employees and that teaching kitchens may help improve micronutrient adequacy and diet quality.

Abstract Image

查看原文本刊更多论文

教学厨房计划改善员工微量营养素和健康饮食消费。

目的:测量在接受了为期10周的厨房教学计划的医疗保健和大学员工中微量营养素充足性和饮食质量的变化。方法:38名医疗保健和大学员工参加了为期10周的厨房教学计划。27人完成了自我管理的24小时饮食回顾，以测量基线和3个月时的饮食摄入量。使用膳食参考摄入量(DRIs)和健康饮食指数(HEI)评估微量营养素充分性和饮食质量。结果:70%的参与者在基线时被分类为低或中等微量营养素充足。在3个月的随访中，微量营养素充足的参与者比例从30%增加到48%。总HEI和大部分HEI成分在随访时增加;海鲜/植物蛋白评分显著升高(P = .007)。结论和实践意义:我们的研究结果表明，大学和医疗保健工作者的微量营养素摄入不足，教学厨房可能有助于改善微量营养素的充足性和饮食质量。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Nutrition and Metabolic Insights NUTRITION & DIETETICS-

CiteScore

3.30

自引率

0.00%

发文量

审稿时长

8 weeks

期刊介绍： Nutrition and Metabolic Insights is a peer-reviewed, open-access online journal focusing on all aspects of nutrition and metabolism. This encompasses nutrition, including the biochemistry of metabolism, exercise and associated physical processes and also includes clinical articles that relate to metabolism, such as obesity, lipidemias and diabetes. It includes research at the molecular, cellular and organismal levels. This journal welcomes new manuscripts for peer review on the following topics: Nutrition, including the biochemistry of metabolism, Exercise and associated physical processes, Clinical articles that relate to metabolism, such as obesity, lipidemias and diabetes, Research at the molecular, cellular and organismal levels, Other areas of interest include gene-nutrient interactions, the effects of hormones, models of metabolic function, macronutrient interactions, outcomes of changes in diet, and pathophysiology.