Recommendations from Black and Hispanic families for a culinary and nutrition education program

Authors: 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 - University Of Houston; ALFORD, SHANA - Common Threads; Thompson, Deborah - Debbe

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 8/27/2020
Publication Date: 9/18/2020
Citation: Callender, C., Velazquez, D., Dave, J., Olvera, N., Chen, T.A., Alford, S., Thompson, D.J. 2020. Recommendations from Black and Hispanic families for a culinary and nutrition education program [abstract]. Baylor College of Medicine Annual Showcase of Educational Scholarship (Virtual). September 18, 2020. Oral Presentation.

Interpretive Summary:

Technical Abstract: The high prevalence of child obesity in the United States is a significant public health issue, with the highest prevalence among Black and Hispanic children and children living in low-income households. Diet-related disparities also exist, and racial and ethnic minority families with limited resources face greater risks. These disparities increase obesity and disease risk, and few comprehensive nutrition and culinary education programs are tailored to minority and low-income families. This study examined parent and child recommendations for designing a nutrition and culinary education program. Parents/caregivers and 8-13 year olds (n=18) living in under-resourced 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; benefits of healthy eating; time management and cooking; keeping kids healthy). Mothers preferred online and in-person delivery modes and recommended program duration of 1-2 months. Most mothers suggested that the program session duration be an hour. To keep families motivated to participate in the program, mothers suggested implementing an interactive and hands on learning approach to the program. 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, recipes, and how to avoid unhealthy foods. Children's suggestions for the program duration and session duration varied widely. Families recommended the final session include a celebration and/or recognition for completing the nutrition education and cooking program. 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. Future directions include: 1) Partnering with a community organization and families to develop a nutrition and culinary education program tailored to families living in underserved communities in the Houston metropolitan area. 2) To conduct a pilot study testing the feasibility of the developed nutrition and culinary education program.