Burnage Community Centre Kitchen

Burnage Community Centre Kitchen

Funding provided for community kitchen for the benefit of residents in which to learn new skills & develop community connections

Benefit of cooking

Research shows that eating home cooked meals is associated with a healthier diet and particularly an increased fruit and vegetable intake. Cooking interventions have a positive impact on participants’ knowledge and skills, attitudes, food-related preferences and behaviour; this applies to children and adults alike. People from vulnerable, low-socioeconomic backgrounds particularly benefit from cooking skill interventions.

Location

Burnage

Project team

Burnage Community Centre

Aim

To enable community cooking, and support volunteers to develop skills and confidence in cooking for the community.

Evaluation

The kitchen has been well equipped, and there are volunteers willing to explore the possibilities, as soon as lockdown is eased.

Strategic links to local/national policies

Benefit

Policy

Helping people live healthier lives

Healthy Lives, Healthy People (MH Government, 2010)

Fair Society, Healthy Lives (Institute of Health Equity, 2010)

The Manchester Locality Plan – A Healthier Manchester

Manchester Health and Wellbeing Strategy

Manchester Prevention Programme

Empowerment/self-efficacy

Healthy Lives, Healthy People (MH Government, 2010)

Fair Society, Healthy Lives (Institute of Health Equity, 2010)

Taking Charge of our Health and Social Care in Greater Manchester (GMCA, 2015)

Addressing health inequalities

Fair Society, Healthy Lives (Institute of Health Equity, 2010)

Giving children and young people the best start in life

Taking Charge of our Health and Social Care in Greater Manchester (GMCA, 2015)

Manchester Health and Wellbeing Strategy

Research/evidence base

Garcia, A.L., Reardon, R., McDonald, M., Vargas-Garcia, E. J. (2016) Community Interventions to Improve Cooking Skills and Their Effects on Confidence and Eating Behaviour. Current Nutrition Reports. 5, 315–322

Hasan, B., Thompson, W.G., Almasri, J. et al. (2019) The effect of culinary interventions (cooking classes) on dietary intake and behavioral change: a systematic review and evidence map. BMC Nutrition. 5, 29.

Hersch D, Perdue L, Ambroz T, Boucher JL. (2014) The impact of cooking classes on food-related preferences, attitudes, and behaviors of school-aged children: a systematic review of the evidence, 2003-2014. Preventing Chronic Disease. 11:E193.

Mills, S., Brown, H., Wrieden, W., White, M., Adams, J. (2017) Frequency of eating home cooked meals and potential benefits for diet and health: cross-sectional analysis of a population-based cohort study. International Journal of Behavioral Nutrition and Physical Activity. 14, 109.

Mills, S., White, M., Brown, H., Wrieden, W., Kwasnicka, D., Halligan, J., Robalino, S. Adams, J. (2017) Health and social determinants and outcomes of home cooking: A systematic review of observational studies. Appetite. 111:116-134.

Contact

Bernie Murphy - Neighbourhood Health Worker

Bernadette.Murphy@gmmh.nhs.uk

T: 07971 331 537


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