Short Videos Addressing Barriers to Cooking with Vegetables in Young Adults: Pilot Testing.

Auteur(s) :
Nour M., Allman-Farinelli M., Cheng ZGY., Farrow JL.
Date :
Mai, 2018
Source(s) :
JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION. # p1-7
Adresse :
a The University of Sydney, School of Life and Environmental Sciences, Charles Perkins Centre , Sydney , New South Wales , Australia.

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OBJECTIVE
Digital platforms offer innovative opportunities for nutrition education to motivate young adults to improve eating behaviors and practices. This study aimed to pilot test short educational cooking videos for dissemination through a smartphone designed to address barriers to home cooking and vegetable consumption among young adults.

METHOD
Instructional videos (1-3 min) were produced and acceptability and perceived effectiveness for reducing barriers was investigated. Short free-response questions explored enablers of home cooking and feedback on the videos was collected through open discussion. Qualitative findings were coded using NVivo 11.

RESULTS
Three focus groups with 16 young adults (mean age = 21.1 years) were conducted. Videos were well received and 9 of 13 participants who had low motivation to cook at baseline reported an increase in motivation post-video viewing. Perception of time as a barrier was reduced for 10 of 16 participants and thematic analysis revealed that accessibility to ingredients, ability to conceptualize recipes, and cost-saving tips were key enablers to cooking with vegetables.

CONCLUSIONS
Short cooking videos may be a useful tool in interventions to address barriers to vegetable preparation and consumption among young adults. Future research should identify whether improvements in attitudes and motivation translate to change in intake.

Source : Pubmed
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