Tibetan Kitchen Cooking Project
To assist Friends of Tibetan Kitchen to access Manchester Wellbeing Fund to run an outreach cooking project.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
Whalley Range
Project team
Buzz
Manchester Wellbeing Fund
Friends of Tibetan Kitchen
Aim
To assist Friends of Tibetan Kitchen to access Manchester Wellbeing Fund to run an outreach cooking project.
Evaluation
Project to start in February 2021
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 |
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) |
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
Laura Cassidy - Neighbourhood Health Worker
T. 07818 522 978
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