Skip to Main Content
 

Global Search Box

 
 
 
 

Files

File List


25711.pdf (3.23 MB)

ETD Abstract Container

Abstract Header

A Formative Evaluation of Moms in the Kitchen: A Program to Increase Food Literacy in Low-Income Women

Urbina, Francesca
http://rave.ohiolink.edu/etdc/view?acc_num=ucin1491305943917945

Abstract Details

2017, MS, University of Cincinnati, Allied Health Sciences: Nutrition.
Relevance: Food literacy has been conceptualized to include 4 domains: planning and managing, selecting, preparing, and eating; all of which have been associated with diet-related chronic diseases in low-income women. In partnership with community dietitians, we developed a 6-week experiential program, Moms in the Kitchen, based on Social Cognitive Theory, with the objective of improving food literacy. Methods: We completed a formative evaluation of Moms in the Kitchen. The sample consisted of the 1st cohort of 5 African-American women. Semi-structured, in-depth interviews (~90 minutes) were completed the week after the program ended. Interview questions were selected from published process evaluations. Interview questions addressed recruitment, attendance, class format and content, helpful knowledge and skills learned, and suggestions for improvement. Notes from the interviews were coded and emerging themes were identified. Weekly prepared recipes were evaluated on appearance, taste, texture, smell, and overall using a 6-point scale. These data were analyzed using SPSS (v23). Results: Mean attendance was 4.8/6 classes. Recipes received an average overall rating of 5.6/6. Qualitative interviews yielded 5 major categories: general feedback, facilitators to initial attendance, facilitators to continued attendance, barriers to attendance, and program satisfaction and suggestions. Conclusions: Moms in the Kitchen was well received by participants and has the potential to increase food literacy in low-income women. Additional lessons learned can aid other food and nutrition professionals with development of a similar program.
Debra Krummel, Ph.D. (Committee Chair)
Seung-Yeon Lee, Ph.D. (Committee Member)
51 p.
Nutrition
Food literacy; Cooking program; WIC; Low-income women; Formative evaluation

Recommended Citations

Citations

  • Urbina, F. (2017). A Formative Evaluation of Moms in the Kitchen: A Program to Increase Food Literacy in Low-Income Women [Master's thesis, University of Cincinnati]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1491305943917945

    APA Style (7th edition)

  • Urbina, Francesca. A Formative Evaluation of Moms in the Kitchen: A Program to Increase Food Literacy in Low-Income Women. 2017. University of Cincinnati, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=ucin1491305943917945.

    MLA Style (8th edition)

  • Urbina, Francesca. "A Formative Evaluation of Moms in the Kitchen: A Program to Increase Food Literacy in Low-Income Women." Master's thesis, University of Cincinnati, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1491305943917945

    Chicago Manual of Style (17th edition)

ucin1491305943917945
409
© 2017, all rights reserved.
This open access ETD is published by University of Cincinnati and OhioLINK.