Nutrients, Vol. 17, Pages 541: An Active Learning Model for Promoting Healthy Cooking and Dietary Strategies Among South Asian Children: A Proof-of-Concept Study
Nutrients doi: 10.3390/nu17030541
Authors:
Tricia S. Tang
Simran Gill
Inderpreet Basra
Background/Objectives: South Asian children living in Canada have a higher prevalence of cardiovascular disease risk factors compared to their non-South Asian counterparts, and poor dietary habits may contribute to this health disparity. Methods: This study uses a pre–post intervention design to examine the impact of a family-focused, “hands-on” cooking workshop on improving three cooking and dietary strategies: (1) using healthy cooking techniques, (2) practicing portion control, and (3) making healthy substitutions. We recruited 70 South Asian parent–child dyads (n = 140) across four elementary schools in Surrey, British Columbia. The 90 min workshop includes a didactic segment on healthy food preparation and dietary strategies, followed by an interactive cooking session where participants make a healthier version of a traditional Punjabi dish. Results: Among the three dietary strategies measured, both children and parents increased their frequency of using healthy cooking techniques (child p = 0.02; parent p < 0.001) and practicing portion control (child p < 0.001; parent p = 0.02). No changes were reported by either group for making healthy substitutions. Conclusions: Findings suggest that educational approaches that engage the family as a unit and encourage active participation are associated with improvements in cooking and dietary strategies in the South Asian community.
Background/Objectives: South Asian children living in Canada have a higher prevalence of cardiovascular disease risk factors compared to their non-South Asian counterparts, and poor dietary habits may contribute to this health disparity. Methods: This study uses a pre–post intervention design to examine the impact of a family-focused, “hands-on” cooking workshop on improving three cooking and dietary strategies: (1) using healthy cooking techniques, (2) practicing portion control, and (3) making healthy substitutions. We recruited 70 South Asian parent–child dyads (n = 140) across four elementary schools in Surrey, British Columbia. The 90 min workshop includes a didactic segment on healthy food preparation and dietary strategies, followed by an interactive cooking session where participants make a healthier version of a traditional Punjabi dish. Results: Among the three dietary strategies measured, both children and parents increased their frequency of using healthy cooking techniques (child p = 0.02; parent p < 0.001) and practicing portion control (child p < 0.001; parent p = 0.02). No changes were reported by either group for making healthy substitutions. Conclusions: Findings suggest that educational approaches that engage the family as a unit and encourage active participation are associated with improvements in cooking and dietary strategies in the South Asian community. Read More