Classroom to Community: A Student-Led Healthy Cooking Demonstration Program

Hanis Mastura Yahya

Abstract


This study evaluated a student-led healthy cooking demonstration program to empower the targeted communities with nutrition knowledge and skills for healthier food preparation. The program involved collaborative planning between nutrition science students and their supervisors, including developing healthy menus and program logistics. Students engaged with community representatives (kindergarten teachers, older adults, and university students) to further refine the program. In addition to cooking demonstrations, students developed and shared nutrition education materials followed by a question-and-answer session. Participant feedback was collected to assess program effectiveness. The hands-on cooking demonstrations were well-received, with participants expressing high satisfaction. This student-led initiative demonstrates the potential of community-based cooking demonstrations to effectively promote healthier food choices and empower individuals with practical nutrition knowledge. The program also provided valuable experiential learning opportunities for future nutrition professionals. This program holds promise for broader implementation to address the growing issue of obesity in Malaysia.


Keywords


cooking; community participation; health education; health promotion; nutritional sciences

Full Text:

PDF

References


Ali, S. I., Begum, J., Badusha, M., Reddy, E. S., Rali, P., & Lalitha, D. L. (2022). Participatory cooking demonstrations: A distinctive learning approach towards positive health. Journal of Family Medicine and Primary Care, 11(11), 7101. https://doi.org/10.4103/jfmpc.jfmpc_998_22

Asher, R. C., Jakstas, T., Wolfson, J. A., Rose, A. J., Bucher, T., Lavelle, F., ... Shrewsbury, V. A. (2020). Cook-EdTM: A model for planning, implementing, and evaluating cooking programs to improve diet and health. Nutrients, 12(7), 2011. https://doi.org/10.3390/nu12072011

Bandura, A. (1998). Health promotion from the perspective of social cognitive theory. Psychology & Health, 13(4), 623–649. https://doi.org/10.1080/08870449808407422

Condrasky, M., & Hegler, M. (2010). How culinary nutrition can save the health of a nation. Journal of Extension, 48(2). https://doi.org/10.34068/joe.48.02.08

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(4), 315–322. https://doi.org/10.1007/s13668-016-0185-3

Goh, L. M. L., Chow, L. M., Ng, S. Y., Chow, D. W. S., & Lim, R. B. T. (2022). Impact of an interactive health corner using the culinary education approach in promoting long-term dietary changes among patients who seek public primary care services. International Journal of Environmental Research and Public Health, 19(18), 11488. https://doi.org/10.3390/ijerph191811488

Institute for Public Health. (2020). National Health and Morbidity Survey (NHMS) 2019: Vol. I: Non-communicable diseases: Risk factors and other health problems. Ministry of Health, Malaysia.

Kuroko, S., Black, K., Chryssidis, T., Finigan, R., Hann, C., Haszard, J., ... Skidmore, P. (2020). Create Our Own Kai: A randomized control trial of a cooking intervention with group interview insights into adolescent cooking behaviors. Nutrients, 12(3), 796. https://doi.org/10.3390/nu12030796

Lay Kim Tan, L., Eng Wee Chua, E., Sumarni Mohd Ghazali, S., Yong Kang Cheah, Y., Vivek Jason Jayaraj, V., & Chee Cheong Kee, C. (2023). Does awareness of Malaysian healthy plate associate with adequate fruit and vegetable intake among Malaysian adults with non-communicable diseases? Nutrients, 15(24), 5043. https://doi.org/10.3390/nu15245043

Lin, X., & Li, H. (2021). Obesity: Epidemiology, pathophysiology, and therapeutics. Frontiers in Endocrinology, 12(1). https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8450866/

Löffler, M. C., Betz, M. J., Blondin, D. P., Augustin, R., Sharma, A. K., Tseng, Y. H., ... Neubauer, H. (2021). Challenges in tackling energy expenditure as obesity therapy: From preclinical models to clinical application. Molecular Metabolism, 51, 101237. https://doi.org/10.1016/j.molmet.2021.101237

Løvsletten, O., Jacobsen, B. K., Grimsgaard, S., Njølstad, I., Wilsgaard, T., Løchen, M. L., ... Hopstock, L. A. (2020). Prevalence of general and abdominal obesity in 2015–2016 and 8-year longitudinal weight and waist circumference changes in adults and elderly: The Tromsø Study. BMJ Open, 10(11), e038465. https://doi.org/10.1136/bmjopen-2020-038465

Mohamad Hasnan, A., Rahim, A., MC, S., Ruhaya, S., Munawara, P., Shakira, W., ... Noor Ani, A. (2023). Ever-never heard of "Malaysian Healthy Plate": How many people know and practice this healthy eating concept? PLOS ONE, 18(7), e0288325. https://doi.org/10.1371/journal.pone.0288325

Singh, N., Ramakrishnan, T., Khera, A., & Singh, G. (2016). Impact evaluation of two methods of dental health education among children of a primary school in rural India. Medical Journal of Dr. D.Y. Patil University, 9(1), 66. https://doi.org/10.4103/0975-2870.167988

Talavera, M. T. M., Teresa, A., Orillo, O., Domingo, G. C., & Abacan, S. F. (2020). Participatory cooking demonstration to enhance capacity of community nutrition workers in promoting optimal complementary feeding practices. Journal of Social Health, 3(2).


Refbacks

  • There are currently no refbacks.


Copyright @ 2009 ASEAN Journal of Teaching & Learning in Higher Education