Rationale and Design of the Emory Healthy Kitchen Collaborative: A 12-month Culinary-Based Lifestyle Program

Authors

  • Sharon H Bergquist Department of Medicine; Emory University; Atlanta, GA
  • Krystyna Rastorguieva Emory Healthcare; Atlanta, GA
  • Jonathan Bonnet Department of Family and Preventive Medicine; Emory University; Atlanta, GA
  • Jennifer S Mascaro Department of Family and Preventive Medicine; Emory University; Atlanta, GA
  • Felipe Lobelo Hubert Department of Global Health, Rollins School of Public Health and Nutrition and Health Sciences Graduate Program, Emory University; Atlanta, GA
  • Linda W Craighead Department of Psychology; Emory University; Atlanta, GA
  • Carla I Haack Department of Surgery; Emory University; Atlanta, GA
  • Cassandra L Quave Department of Dermatology; Emory University; Atlanta, GA
  • Jennifer Bilko Emory Healthcare; Atlanta, GA
  • Caroline J Collins Department of Medicine; Emory University; Atlanta, GA
  • Miranda A Moore Department of Family and Preventive Medicine; Emory University; Atlanta, GA

DOI:

https://doi.org/10.22230/ijdrp.2022v4n1a279

Abstract

Objective: To present the rationale and design of a comprehensive teaching kitchen-based worksite wellness clinical trial designed to improve health behaviors and chronic disease outcomes of employees through self-efficacy development.

Design: The Emory Healthy Kitchen Collaborative (EHKC) was a 12-month multidisciplinary, skill-building program that began with a 10-week interactive curriculum followed by continued support and access to health coaching. The self-care curriculum combined didactic, experiential, and group learning in nutrition, culinary arts, exercise, yoga, mindful eating, stress resilience, and ethnobotany.

Setting: Emory University Hospital, part of the largest academic health system in Atlanta, Georgia.

Participants: Forty benefits-eligible employees, with preference given to those with elevated body mass index, co-morbid conditions, and high levels of motivation for lifestyle change.

Results: Data was collected for evaluation of the interactive curriculum in increasing knowledge, skills, and self-efficacy; feasibility of the program; and changes in health behaviors (through self-assessment surveys) and health outcomes (body composition and blood pressure). Future analysis will include comparative statistics and chi-square tests which will be used to measure intermediate (3- and 6- month) and longer-term (1 year) changes in each quantitative variable. We will use qualitative data analysis on free-form participant feedback data.

Conclusions: We believe our multidisciplinary, skill-building, teaching kitchen intervention is an innovative model for promoting salubrious health behaviors and a culture of health in worksites. This pilot will allow for a thorough assessment of the value of this type of program to employers and employees alike and seeks to aid in development and standardization of future culinary-based comprehensive lifestyle disease prevention and health promotion programs.

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Published

2022-02-03

How to Cite

1.
Bergquist SH, Rastorguieva K, Bonnet J, Mascaro JS, Lobelo F, Craighead LW, Haack CI, Quave CL, Bilko J, Collins CJ, Moore MA. Rationale and Design of the Emory Healthy Kitchen Collaborative: A 12-month Culinary-Based Lifestyle Program. ijdrp. 2022;4(1). doi:10.22230/ijdrp.2022v4n1a279

Issue

Vol. 4 No. 1 (2022)

Section

Research in Brief