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Evaluation of a Nutrition Education Intervention to Impact Hospital Executive Chefs’ Self-Efficacy to Create Healthier Menu Offerings
Balaram, Kathryn
Balaram, Kathryn
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Abstract
Problem: The current food landscape is contributing to rising obesity, chronic diseases, and health care costs. Though executive chefs are pivotal to providing healthy food, nutrition education is lacking. An effective education intervention would increase chefs’ self-efficacy to create healthy food.Aim: The purpose of this project was to explore whether this nutrition education intervention enhanced executive chefs’ self-efficacy to apply culinary medicine principles to their practice. The aim of the project was to measure the change in self-efficacy, attitude, and competency of executive chefs (N=11) to apply culinary medicine principles before and after completing six modules of the Certified Culinary Medicine Professional (CCMP) courseware. In addition, the perceived complexity of the material and degree of understanding was measured after the intervention to evaluate acceptability to this target audience.Method: A quasi-experimental design with a pre-test and post-test survey was utilized to measure changes in self-efficacy after completing six nutrition education modules.Results: The mean composite self-efficacy score increased 0.74 points on a 5-point Likert-type scale (15%) from pre-test to post-test. The largest gain in self-efficacy was 1.36 points (27%) from removing one-third of sugar in recipes. The belief that food can be both healthy and delicious demonstrated a slight decrease while the knowledge of how to do so increased. The complexity and understanding of the content were acceptable.Conclusion: Although caution is prudent due to the small sample size, the nutrition education intervention resulted in positive shifts in executive chefs perceived self-efficacy to make healthful food taste delicious. More research is needed with full programming and larger and more diverse sample sizes.
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2023-05-31
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University of Kansas
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This item contains archived web content.
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971803_1.pdf
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Keywords
Nutrition, Public health education, Nursing, chefs, culinary medicine, education intervention, healthy food, self-efficacy, social cognitive theory