Location: Children's Nutrition Research CenterTitle: Comprehensive nutrition and cooking education programming recommendations from families in underserved communities
|CALLENDER, CHISHINGA - Children'S Nutrition Research Center (CNRC)|
|VELAZQUEZ, DENISSE - Children'S Nutrition Research Center (CNRC)|
|DAVE, JAYNA - Children'S Nutrition Research Center (CNRC)|
|OLVERA, NORMA - University Of Houston|
|CHEN, TZU-AN - University Of Houston|
|GOLDWORTHY, NATALIE - Common Threads|
|Thompson, Deborah - Debbe|
Submitted to: Journal of the Academy of Nutrition and Dietetics
Publication Type: Abstract Only
Publication Acceptance Date: 5/5/2020
Publication Date: 8/24/2020
Citation: Callender, C., Velazquez, D., Dave, J., Olvera, N., Chen, T., Goldworthy, N., Thompson, D.J. 2020. Comprehensive nutrition and cooking education programming recommendations from families in underserved communities. Journal of the Academy of Nutrition and Dietetics. 120(9 Suppl):A-77.
Technical Abstract: Diet-related disparities exist, and minority families with limited resources face greater risks. These disparities increase obesity and disease risk, and few comprehensive nutrition and cooking education programs are tailored to low-income families. This study examined parent and child recommendations for designing a nutrition and cooking education program. Parents/caregivers and 8-13 year olds (n=18) living in underresourced Houston-area communities were recruited for a mixed-methods study (online surveys, telephone interviews). During the interviews, participants answered questions about designing their own program to help families learn about healthful eating and cooking; these findings are reported below. Interviews were digitally recorded, transcribed, and double-coded using hybrid thematic analysis. Descriptive statistics were computed for demographic characteristics. Parents were female (100%), 40-49 years old (61%) and minority (56% Black, 44% Hispanic) with an annual household income of $21,000-$41,000 (44%). Children were majority female (56%) and Black (56%). Interview findings revealed that mothers desired a family-based program led by a multidisciplinary, empathic team teaching a variety of content (e.g., recipes, meal planning, affordable tips, demonstrations, taste testing). Mothers preferred online and in-person delivery modes and recommended program duration of 1-2 months. Most children desired a family-based program; however, a few preferred a child-only program. Children recommended that the content focus on types of healthy foods and recipes. Families recommended the final session include a celebration and/or recognition. Understanding families' perspectives about nutrition programming can provide insight on how to develop a comprehensive nutrition and cooking education curriculum for families living in underserved communities.