Massive Open Online Nutrition and Cooking Course for Improved Eating Behaviors and Meal Composition

Overview

Journal Int J Behav Nutr Phys Act

Publisher Biomed Central

Specialties Nutritional Sciences
Orthopedics
Social Sciences

Date 2015 Dec 4

PMID 26630879

Citations 16

Authors

Maya Adam

Kelly C Young-Wolff

Ellen Konar

Marilyn Winkleby

Affiliations

Soon will be listed here.

Abstract

Background: Behavioral shifts in eating, favoring the increased consumption of highly processed foods over healthier, home-cooked alternatives, have led to widespread health problems. This study reports on the effectiveness of a massive open online course (MOOC), offering integrated nutrition and cooking instruction, for improving eating behaviors and meal composition among course participants.

Methods: The course, consisting of 47 short (4-6 min.) videos, was offered through Coursera, an open, online learning platform, available to individuals worldwide who have access to the Internet. Beginning in January 2014, participants viewed course videos, completed quizzes and participated in optional cooking assignments, over a 5-week period. Participants were invited to complete optional pre- and post-course surveys assessing their eating behaviors, typical meal composition and perceived barriers to home cooking. McNemar-Bowker tests of symmetry and within subject t-tests were conducted to evaluate pre-post survey changes in the primary variables measured.

Results: 7,422 participants from more than 80 countries completed both pre- and post-course surveys, while 19,374 participants completed the pre-survey only. Class participants were primarily women in the child-rearing ages (20-49 years of age). There were significant positive changes in eating behaviors and meal composition over time, including an increase in the percentage of participants who reported cooking dinner at home using mostly fresh ingredients 5-7 times in the previous week (63.4 % to 71.4 %), and who felt that yesterday's dinner was very/extremely healthy (39.3 % to 56.4 %) and enjoyable (55.2 % to 66.7 %) (all p values < .0001).

Conclusions: Integrated nutrition and cooking courses, delivered via open online learning platforms, offer a free and flexible venue for reaching adults worldwide and have the potential to catalyze powerful behavioral shifts that align well with efforts to improve eating behaviors and meal composition.

Citing Articles

Cultivating Healthier Habits: The Impact of Workplace Teaching Kitchens on Employee Food Literacy.

Daker R, Challamel G, Hanson C, Upritchard J Nutrients. 2024; 16(6).

PMID: 38542775 PMC: 10975800. DOI: 10.3390/nu16060865.

Impact and evaluation of an online culinary nutrition course for health, education and industry professionals to promote vegetable knowledge and consumption.

Asher R, Clarke E, Bucher T, Shrewsbury V, Roberts S, Collins C J Hum Nutr Diet. 2022; 36(3):967-980.

PMID: 36321462 PMC: 10947242. DOI: 10.1111/jhn.13109.

Exploring Impacts of a Nutrition-Focused Massive Open Online Course.

Adamski M, Truby H, Bennett C, Gibson S Nutrients. 2022; 14(18).

PMID: 36145053 PMC: 9500789. DOI: 10.3390/nu14183680.

Understanding Preconception Women's Needs and Preferences for Digital Health Resources: Qualitative Study.

Walker R, Quong S, Olivier P, Wu L, Xie J, Boyle J JMIR Form Res. 2022; 6(8):e39280.

PMID: 35930344 PMC: 9391970. DOI: 10.2196/39280.

The association and mediation role of Food and Nutrition Literacy (FNLIT) with eating behaviors, academic achievement and overweight in 10-12 years old students: a structural equation modeling.

Doustmohammadian A, Omidvar N, Keshavarz-Mohammadi N, Eini-Zinab H, Amini M, Abdollahi M Nutr J. 2022; 21(1):45.

PMID: 35778743 PMC: 9248125. DOI: 10.1186/s12937-022-00796-8.

References

Wang M, Cubbin C, Ahn D, Winkleby M . Changes in neighbourhood food store environment, food behaviour and body mass index, 1981--1990. Public Health Nutr. 2007; 11(9):963-70. PMC: 8843036. DOI: 10.1017/S136898000700105X. View

Patrick H, Nicklas T . A review of family and social determinants of children's eating patterns and diet quality. J Am Coll Nutr. 2005; 24(2):83-92. DOI: 10.1080/07315724.2005.10719448. View

Bandura A . Social cognitive theory: an agentic perspective. Annu Rev Psychol. 2001; 52:1-26. DOI: 10.1146/annurev.psych.52.1.1. View

Horrigan L, Lawrence R, Walker P . How sustainable agriculture can address the environmental and human health harms of industrial agriculture. Environ Health Perspect. 2002; 110(5):445-56. PMC: 1240832. DOI: 10.1289/ehp.02110445. View

Pierce M, Hudson K, Lora K, Havens E, Ferris A . The husky byte program: delivering nutrition education one sound byte at a time. J Nutr Educ Behav. 2011; 43(2):135-6. DOI: 10.1016/j.jneb.2010.08.003. View

Larson N, Nelson M, Neumark-Sztainer D, Story M, Hannan P . Making time for meals: meal structure and associations with dietary intake in young adults. J Am Diet Assoc. 2008; 109(1):72-9. DOI: 10.1016/j.jada.2008.10.017. View

Kimmons J, Gillespie C, Seymour J, Serdula M, Blanck H . Fruit and vegetable intake among adolescents and adults in the United States: percentage meeting individualized recommendations. Medscape J Med. 2009; 11(1):26. PMC: 2654704. View

Condrasky M, Williams J, Catalano P, Griffin S . Development of psychosocial scales for evaluating the impact of a culinary nutrition education program on cooking and healthful eating. J Nutr Educ Behav. 2011; 43(6):511-6. DOI: 10.1016/j.jneb.2010.09.013. View

Hekler E, Gardner C, Robinson T . Effects of a college course about food and society on students' eating behaviors. Am J Prev Med. 2010; 38(5):543-7. PMC: 7153746. DOI: 10.1016/j.amepre.2010.01.026. View

10.

Robinson T, Sirard J . Preventing childhood obesity: a solution-oriented research paradigm. Am J Prev Med. 2005; 28(2 Suppl 2):194-201. DOI: 10.1016/j.amepre.2004.10.030. View

11.

Moodie R, Stuckler D, Monteiro C, Sheron N, Neal B, Thamarangsi T . Profits and pandemics: prevention of harmful effects of tobacco, alcohol, and ultra-processed food and drink industries. Lancet. 2013; 381(9867):670-9. DOI: 10.1016/S0140-6736(12)62089-3. View

12.

Nelson S, Corbin M, Nickols-Richardson S . A call for culinary skills education in childhood obesity-prevention interventions: current status and peer influences. J Acad Nutr Diet. 2013; 113(8):1031-6. DOI: 10.1016/j.jand.2013.05.002. View

13.

Ness A, Powles J . Fruit and vegetables, and cardiovascular disease: a review. Int J Epidemiol. 1997; 26(1):1-13. DOI: 10.1093/ije/26.1.1. View

14.

Moubarac J, Bortoletto Martins A, Claro R, Levy R, Cannon G, Monteiro C . Consumption of ultra-processed foods and likely impact on human health. Evidence from Canada. Public Health Nutr. 2012; 16(12):2240-8. PMC: 10271334. DOI: 10.1017/S1368980012005009. View

15.

Larson N, Story M, Eisenberg M, Neumark-Sztainer D . Food preparation and purchasing roles among adolescents: associations with sociodemographic characteristics and diet quality. J Am Diet Assoc. 2006; 106(2):211-8. DOI: 10.1016/j.jada.2005.10.029. View

16.

Fiese B, Hammons A, Grigsby-Toussaint D . Family mealtimes: a contextual approach to understanding childhood obesity. Econ Hum Biol. 2012; 10(4):365-74. DOI: 10.1016/j.ehb.2012.04.004. View

17.

Neumark-Sztainer D, Hannan P, Story M, Croll J, Perry C . Family meal patterns: associations with sociodemographic characteristics and improved dietary intake among adolescents. J Am Diet Assoc. 2003; 103(3):317-22. DOI: 10.1053/jada.2003.50048. View

18.

Winkleby M, Albright C, Bruce B, Fortmann S . The Stanford Nutrition Action Program: a dietary fat intervention for low-literacy adults. Am J Public Health. 1998; 87(12):1971-6. PMC: 1381239. DOI: 10.2105/ajph.87.12.1971. View

19.

Eisenberg M, Olson R, Neumark-Sztainer D, Story M, Bearinger L . Correlations between family meals and psychosocial well-being among adolescents. Arch Pediatr Adolesc Med. 2004; 158(8):792-6. DOI: 10.1001/archpedi.158.8.792. View

20.

Ha E, Caine-Bish N . Interactive introductory nutrition course focusing on disease prevention increased whole-grain consumption by college students. J Nutr Educ Behav. 2011; 43(4):263-7. DOI: 10.1016/j.jneb.2010.02.008. View