Home-based cooking intervention with a smartphone app to improve eating behaviors in children aged 7-9 years: a feasibility study.

Autor: Haddad J; Murtenstrasse 10, 3008 Bern, Switzerland Bern University of Applied Sciences, School of Health Professions, Nutrition and Dietetics., Vasiloglou MF; Bern, Switzerland AI in Health and Nutrition Laboratory, ARTORG Center for Biomedical Engineering Research, University of Bern., Scheidegger-Balmer F; Murtenstrasse 10, 3008 Bern, Switzerland Bern University of Applied Sciences, School of Health Professions, Nutrition and Dietetics., Fiedler U; Biel/Bienne, Switzerland Institute ICE, School of Engineering and Computer Science, Bern University of Applied Sciences., van der Horst K; Murtenstrasse 10, 3008 Bern, Switzerland Bern University of Applied Sciences, School of Health Professions, Nutrition and Dietetics.
Jazyk: angličtina
Zdroj: Discover social science and health [Discov Soc Sci Health] 2023; Vol. 3 (1), pp. 13. Date of Electronic Publication: 2023 Jun 01.
DOI: 10.1007/s44155-023-00042-4
Abstrakt: Objective: To develop and evaluate the feasibility of a mobile application in Swiss households and assess its impact on dietary behavior and food acceptability between children who cooked with limited parental support (intervention group) with children who were not involved in cooking (control group).
Methods: A ten-week randomized controlled trial was conducted online in 2020. Parents were given access to a mobile-app with ten recipes. Each recipe emphasized one of two generally disliked foods (Brussels sprouts or whole-meal pasta). Parents photographed and weighed the food components from the child's plate and reported whether their child liked the meal and target food. The main outcome measures were target food intake and acceptability analyzed through descriptive analysis for pre-post changes.
Results: Of 24 parents who completed the baseline questionnaires, 18 parents and their children (median age: 8 years) completed the evaluation phase. Mean child baseline Brussel sprouts and whole-meal pasta intakes were 19.0 ± 24.2 g and 86.0 ± 69.7 g per meal, respectively. No meaningful differences in intake were found post-intervention or between groups. More children reported a neutral or positive liking towards the whole-meal pasta in the intervention group compared to those in the control group. No change was found for liking of Brussel sprouts.
Conclusions for Practice: The intervention was found to be feasible however more studies on larger samples are needed to validate feasibility. Integrating digital interventions in the home and promoting meal preparation may improve child reported acceptance of some healthy foods. Using such technology may save time for parents and engage families in consuming healthier meals.
Competing Interests: Competing interestsNo conflicts of interest or competing interests apply.
(© The Author(s) 2023.)
Databáze: MEDLINE
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