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RCT·nutrition, dietetics, clinical nutrition, public health, family medicine·PMC10181073

Expectations from a Home Cooking Program: Qualitative Analyses of Perceptions from Participants in “Action” and “Contemplation” Stages of Change, before Entering a Bi-Center Randomized Controlled Trial

Nutrients · 8 authors, 9 centres

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TL;DR

This qualitative study of 75 adults recruited for a home cooking trial found that participants in the 'contemplation' stage of change needed foundational culinary and self-regulation skills, while those already in the 'action' stage sought to expand existing skills and sustain habits.

Full summary

943 CHARS

This was a qualitative analysis of baseline questionnaires from 75 adults recruited to a bi-center randomized controlled trial evaluating a home cooking intervention. Participants were categorized by their 'stage of change' regarding home cooking using a validated scale: 16 (21%) in the action stage and 59 (79%) in the contemplation stage. The study explored their expectations and concerns. Both groups shared similar goals of achieving healthy eating and lifestyle. However, the action group focused on expanding existing culinary knowledge and maintaining sustainable change, while the contemplation group emphasized acquiring new culinary knowledge, self-regulatory skills, and guidance. Limitations include the small sample size and a lack of social diversity among participants. The findings suggest that tailoring interventions based on a participant's stage of change could lead to more effective and personalized nutrition programs.

STUDY TYPE

RCT

SPECIALTY

nutrition

SUMMARISED BY

AI pipeline

FIDELITY CHECK

100% · A

ORIGINAL PAPER

PMC10181073

Expectations from a Home Cooking Program: Qualitative Analyses of Perceptions from Participants in “Action” and “Contemplation” Stages of Change, before Entering a Bi-Center Randomized Controlled Trial

Nutrients

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ABSTRACT

Home cooking is an emerging strategy to improve nutrition; however, the literature lacks reports about patient expectations from culinary interventions. Personalized medicine utilizes knowledge about a person’s genes; yet, behavioral factors, such as participant “readiness” to make a change, may also impact treatment preferences and outcomes. The purpose is to explore the expectations of participants in different stages of change from a home cooking intervention. Participants were recruited to a randomized controlled trial evaluating the impact of a home cooking intervention on weight. Stage of change assessed by a validated University of Rhode Island Change Assessment scale and expectations through an open-ended questionnaire. Sixteen (21%) participants were in the action stage of change, and 59 (79%) were in the contemplation stage. Participants from both groups shared similar expectations to achieve healthy eating and lifestyle goals and to adopt sustainable change. However, action group expectations also included expanding existing culinary knowledge and change of habits; the contemplation group expectations also included acquiring culinary knowledge, improving self-regulatory skills, and obtaining guidance and support. While action group participants were looking to expand existing knowledge and techniques, contemplation group participants were focusing on acquiring culinary knowledge and skills. This can potentially contribute to developing effective, personalized nutrition interventions.

CITATION EXPORT

Rani Polak, Adi Finkelstein, Maggi A. Budd et al.. Expectations from a Home Cooking Program: Qualitative Analyses of Perceptions from Participants in “Action” and “Contemplation” Stages of Change, before Entering a Bi-Center Randomized Controlled Trial. Nutrients. (2023). https://doi.org/10.3390/nu15092082

AUTHORS

8 · 9 CENTRES

Rani Polak, Adi Finkelstein, Maggi A. Budd, Brianna E. Gray, Hanni Robinson, Julie K. Silver, Mark D. Faries, Amir Tirosh

1Spaulding Rehabilitation Hospital, Department of Physical Medicine and Rehabilitation, Harvard Medical School, Boston, MA 02129, USA
2Center of Lifestyle Medicine, Sheba Medical Center, Sackler School of Medicine, Tel-Aviv University, Tel-Hashomer 52621, Israel
3Department of Nursing, Faculty of Life and Health Sciences, Jerusalem College of Technology, Jerusalem 95483, Israel; [email protected]
4Department of Spinal Cord Medicine, VA Boston Healthcare System, Department of Psychiatry, Harvard Medical School, Boston, MA 02130, USA; [email protected]
5Translational and Clinical Research Centers, Massachusetts General Hospital, Boston, MA 02114, USA; [email protected]
6Medical School, University of Nicosia, Nicosia 2408, Cyprus; [email protected]
7Massachusetts General Hospital, Brigham & Weman’s Hospital, Spaulding Rehabilitation Hospital, Department of Physical Medicine and Rehabilitation, Harvard Medical School, Boston, MA 02129, USA; [email protected]
8Texas A&M School of Public Health and College of Medicine, Bryan, TX 77807, USA; [email protected]
9Division of Endocrinology, Diabetes and Metabolism, Sheba Medical Center, Sackler School of Medicine, Tel-Aviv University, Tel-Hashomer 5262161, Israel; [email protected]

EDITOR / REVIEWER

Amanda N. Szabo-Reed