Presenter:

Jeanne Petrucci, MS, RDN

BRINGING NUTRITION

EDUCATION TO LIFE THROUGH

CULINARY INSTRUCTION

Presenter:

Jeanne Petrucci, MS, RDN

@livingplate

#IHSNY20

OBJECTIVES

• Demonstrate the importance of

incorporating culinary instruction into the

Nutrition Care Process

• Examine barriers that impact compliance

and adoption of nutrition-related health

behaviors

• Relate impact culinary nutrition

programs can have on behavior mediators

such as stress, knowledge, confidence, and

goal setting.

• Illustrate logistics of creating and

facilitating nutrition education

interventions that include cooking

demonstrations

Nutrition education is

incomplete without

experiential learning

through interactions with

food and cooking

equipment. [Nelson,

2013]

FOOD AS MEDICINE

"Let food be thy

medicine and medicine

be thy food."

Hippocrates, 5th century Athens

Drugs as medicine

2,400+ years

CONSUMER NEED: CALL TO ACTION

CONVERT THE HASSLE

"Eat more fruits

and vegetables."

"Maintain healthy

weight."

"Eat whole foods."

"Avoid processed

foods."

"Practice mindful

eating."

HOW?

CULINARY LITERACY

1 2 43 65 10

1

7 8 9

DESKILLING AND CONVENIENCE

• Reduction in cooking at home

• Observational learning

• Experiential learning

• Culinary programming for youth

• Time-saving behaviors

• Multi-generation conferring of skills

Skills Sabotage!

Cooking Confidence?

COOKING SKILLS DEVELOPMENT

Education versus Edutainment

ROLE OF NUTRITION PROFESSIONALS

#detox

14,571,526

#diet

57,652,937

#cleanse

2,667,191

OR

Evidence-based nutrition education

and culinary resources

Google University and InfluencersCredentialed Professional

NEW IDEA?

+ =

"Food as Medicine"

STRATEGY

MNT

ProgramsFood

Experience

Nutrition-related

health behavior change

MNT: WHERE DOES IT FIT?

A

D

IM

E

In addition to traditional assessment covering signs and

symptoms, assess cooking confidence, food intake, kitchen

environment, food access, and stage of change.

Causes and contributing factors are identified

Follow up to ensure food and culinary behavior goals are

being met.

Knowledge, confidence, support/resources, goal setting

Consider knowledge and tools that address barriers and support

patient in achieving nutrition prescription. Intervention

activities focus on behavior changes, not outcomes, i.e. food

selection, food preparation, and culinary goal setting.

Assess - Collect data pertinent to patient:

Diagnose nutrition problem:

Monitor progress on goals and outcomes:

Evaluate mediators of behavior change:

Intervention: Build on Health Behavior Theory foundation

Evaluation/

survey

Text

messaging/photo

journaling/support

groups/FUs

culinary-focused

activities, shopping

guides, recipe

resource, cooking

demos, food-focused

goal setting

i.e. excessive intake

of high FODMAP

foods

i.e. confidence scales,

food recall, support

PROBLEM

Barriers to behavior change:• Cooking skills

• Cooking confidence

• Resources and support

• Food experience and taste preferences

• Time

• Social support

SOLUTIONOffer services that address barriers

to drive desired outcomes• increased intake of health-promoting foods [dx specific]

• decreased intake of certain foods [dx specific]

• improved confidence in preparing meals at home

• improved knowledge for food selection

Behavior change in action

MNT: BEHAVIOR CHANGE VS. OUTCOMES

MNT: BEHAVIOR CHANGE THEORY

DECISIONAL BALANCE

Increase

consumption of

vegetables

EAT SAME THINGS

MAINTAIN SAME HABITS

DON'T HAVE TO COOK

SAVE TIME

GET SICK

INCREASE HEALTH RISK

FEEL LOUSY

LIVE SHORTER

IMPROVE HEALTH

REDUCE DISEASE RISK

FEEL BETTER

LIVE LONGER

EAT DIFFERENT FOOD

DEVELOP NEW HABITS

LEARN HOW TO COOK

TAKES MORE TIME

CHANGE ENVIRONMENT

+

-DON'T

CHANGE

CHANGE

+ -

Motivation Barriers

{ {

EXECUTION IN RESEARCH

Maintaining a Conversation Around Food

with Cultural Sensitivity

Maintaining a Conversation Around Food

with Psychosocial Considerations

Randomized Controlled Trial of a Culturally

Based Dietary Intervention among Hispanic

Breast Cancer Survivors

¡Cocinar Para Su Salud!

• Hispanic women with stage 0 to III breast

cancer who completed adjuvant

treatment

• Measures: Increased F/V/ intake and

decrease saturated fat intake

• Individuals touched by cancer who completed initial

treatment

• Measures: dietary intake + QOL [stress]

Participants reported a significant increase in cooking

confidence, perception of dietary

• quality, and sense of control over cancer.

Research pilot to evaluate

the compatibility, effectiveness, and fidelity of

a community-based experiential nutrition and

cooking education program for cancer

survivors.

EXECUTION IN PRACTICE

• use food vs. nutrient speak

• assess culinary ability

• assess resources

• set cooking goals

• address environmental

changes

• address social influences

• select topics of interest

• offer single or multi-module

intervention

• provide measurable behavior-

driven objectives

• create text-light visuals

• coordinate handouts

• conduct cooking demo and/or

set cooking goals

• offer meal plans, grocery

lists, cookbooks

• send recipes based on

culinary ability

• incorporate culinary and

food focused themes into

events

• incorporate food information

and recipes in blogs

• offer cooking classes

MNT

COUNSELING

EVIDENCE-BASED

PROGRAMMING

FOOD AND

CULINARY

EXPERIENCE

LET'S GET COOKING!

health

THAT'S A WRAP!

THE END

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