Cracking Good Food Cookery Course

Benefits 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

Wood Ville Sure Start Centre

Shirley Road

Manchester

M8 0NE

Project team

Cracking Good Food

North Manchester black health forum

buzz

Aim

Cracking Good Food got in touch with the Start Well Develop Well team to offer a 10-week cookery course providing that they could find a venue for them to run out of. This was then passed to the Neighbourhood Health Worker who got in touch with a group that they work with who have been asking for a cookery course. buzz put the two in touch and have continued to help with the planning and set up. The course is due to start on the 21^st January for 8 weeks. The overall aim of the project was to provide North Manchester Black Health Forum with a cookery project for their users and to also encourage more attendance at their groups

Evaluation

The project went really well and was enjoyed by all if the participants. People learnt new cooking skills that they will use in their everyday lives.

Strategic links to local/national policies

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

Charlee Fitzgerald - Neighbourhood Health Worker

Charlee.Fitzgerald@gmmh.nhs.uk

T: 07771 805 278