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Virtual Culinary Behavioral Weight L...

Mahmood, Miriam Melissa.

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Virtual Culinary Behavioral Weight Loss Program: A Feasibility Study.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Virtual Culinary Behavioral Weight Loss Program: A Feasibility Study./
作者:	Mahmood, Miriam Melissa.
出版者:	Ann Arbor : ProQuest Dissertations & Theses, : 2021,
面頁冊數:	199 p.
附註:	Source: Dissertations Abstracts International, Volume: 82-12, Section: B.
Contained By:	Dissertations Abstracts International82-12B.
標題:	Nutrition. -
電子資源:	https://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=28417469
ISBN:	9798505545232

Virtual Culinary Behavioral Weight Loss Program: A Feasibility Study.
Mahmood, Miriam Melissa.

Virtual Culinary Behavioral Weight Loss Program: A Feasibility Study. - Ann Arbor : ProQuest Dissertations & Theses, 2021 - 199 p.

Source: Dissertations Abstracts International, Volume: 82-12, Section: B.

Thesis (Ph.D.)--New York University, 2021.

This item must not be sold to any third party vendors.

Background: College students with overweight/obesity have reported low self-efficacy in meal preparation and an interest in participating in a culinary weight loss program. Interventions that target weight loss and culinary skills and adhere to COVID-19 social distancing guidelines are lacking. The primary objective of this study was to evaluate the feasibility of a 6-week, internet-based culinary behavioral weight loss program in undergraduates with overweight/obesity. The secondary objectives were to evaluate changes in culinary outcomes, nutrition knowledge, weight and physical activity, and to assess facilitators and barriers to program adherence.Methods: NYU students with overweight/obesity participated in the 6-week Dietary Intervention and Culinary Education (DICE) program delivered via Zoom. DICE included evidence-based behavioral weight loss strategies, hands-on culinary activities, Instacart gift cards for groceries, weekly incentives and text messaging support. We used a one-group pretest-posttest design with a mixed-methods approach to assess feasibility (sample characteristics, recruitment, resources, program adherence), culinary, nutrition, weight, and physical activity outcomes, and to identify facilitators/barriers to adherence. Results: Participants (N=26, BMI=29.6±4.6, age=20±1) were 69% female, 77% Non-Hispanic/Latino, 31% Asian and 23% Black/African-American. Recruitment by Zoom was most successful; 39% indicated Zoom as their mode of recruitment. Total implementation cost was $5,797. Forty-eight percent of participants attended sessions and submitted goals for at least 4 of the 6 weeks (adherers). Perceived culinary skills/nutrition knowledge and cooking attitudes/self-efficacy increased and weight and sitting time decreased during the study (p<.05). Facilitators to adherence were optimal timing of sessions, cooking in their own kitchen, and accountability. Barriers were insufficient culinary equipment and time to submit goals/self-monitor, fast pace of culinary educator, desire for more grocery options, and inconvenient time.Conclusion: DICE is a low cost program that can improve culinary and weight outcomes and reduce sitting time. Recruitment efforts to increase diversity and additional culinary equipment, grocery choices and time should be incorporated into future programs.

ISBN: 9798505545232Subjects--Topical Terms:

517777
Nutrition.
Subjects--Index Terms:

Meal preparation

Virtual Culinary Behavioral Weight Loss Program: A Feasibility Study.
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520 $a Background: College students with overweight/obesity have reported low self-efficacy in meal preparation and an interest in participating in a culinary weight loss program. Interventions that target weight loss and culinary skills and adhere to COVID-19 social distancing guidelines are lacking. The primary objective of this study was to evaluate the feasibility of a 6-week, internet-based culinary behavioral weight loss program in undergraduates with overweight/obesity. The secondary objectives were to evaluate changes in culinary outcomes, nutrition knowledge, weight and physical activity, and to assess facilitators and barriers to program adherence.Methods: NYU students with overweight/obesity participated in the 6-week Dietary Intervention and Culinary Education (DICE) program delivered via Zoom. DICE included evidence-based behavioral weight loss strategies, hands-on culinary activities, Instacart gift cards for groceries, weekly incentives and text messaging support. We used a one-group pretest-posttest design with a mixed-methods approach to assess feasibility (sample characteristics, recruitment, resources, program adherence), culinary, nutrition, weight, and physical activity outcomes, and to identify facilitators/barriers to adherence. Results: Participants (N=26, BMI=29.6±4.6, age=20±1) were 69% female, 77% Non-Hispanic/Latino, 31% Asian and 23% Black/African-American. Recruitment by Zoom was most successful; 39% indicated Zoom as their mode of recruitment. Total implementation cost was $5,797. Forty-eight percent of participants attended sessions and submitted goals for at least 4 of the 6 weeks (adherers). Perceived culinary skills/nutrition knowledge and cooking attitudes/self-efficacy increased and weight and sitting time decreased during the study (p<.05). Facilitators to adherence were optimal timing of sessions, cooking in their own kitchen, and accountability. Barriers were insufficient culinary equipment and time to submit goals/self-monitor, fast pace of culinary educator, desire for more grocery options, and inconvenient time.Conclusion: DICE is a low cost program that can improve culinary and weight outcomes and reduce sitting time. Recruitment efforts to increase diversity and additional culinary equipment, grocery choices and time should be incorporated into future programs.
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