Household Food Waste Intervention Is Feasible, Acceptable, and Effective.

Autor: Laila A; Department of Family Relations and Applied Nutrition, University of Guelph, Guelph, Ontario, Canada. Electronic address: alaila@uoguelph.ca., Gallant M; Department of Food, Agricultural and Resource Economics, University of Guelph, Guelph, Ontario, Canada., Bain M; Department of Geography, Environment and Geomatics, University of Guelph, Guelph, Ontario, Canada., Alexander C; Department of Geography, Environment and Geomatics, University of Guelph, Guelph, Ontario, Canada., Reis L; Department of Plant Agriculture, University of Guelph, Guelph, Ontario, Canada., Welboren A; Department of Animal Biosciences, University of Guelph, Guelph, Ontario, Canada., von Massow M; Department of Food, Agricultural and Resource Economics, University of Guelph, Guelph, Ontario, Canada., Parizeau K; Department of Geography, Environment and Geomatics, University of Guelph, Guelph, Ontario, Canada., Walton K; Department of Family Relations and Applied Nutrition, University of Guelph, Guelph, Ontario, Canada., Ma DWL; Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, Ontario, Canada., Haines J; Department of Family Relations and Applied Nutrition, University of Guelph, Guelph, Ontario, Canada.
Jazyk: angličtina
Zdroj: Journal of nutrition education and behavior [J Nutr Educ Behav] 2024 Feb; Vol. 56 (2), pp. 110-117.
DOI: 10.1016/j.jneb.2023.11.004
Abstrakt: Objective: The primary objective of this study was to assess the feasibility and acceptability of Weeknight Supper Savers, a family-based intervention designed to promote meal preparation and food waste reduction.
Methods: The 4-week program was piloted using a single-arm, prepost design. Based on the Theory of Planned Behavior, the intervention included a chef-led online cooking class, a food waste toolkit, and 4 text messages/wk. Postintervention surveys were used to assess the feasibility and acceptability of the interventions.
Results: Eighteen families (95%) attended their scheduled cooking class. All parents who completed the survey (17 mothers and 12 fathers) reported being satisfied with the overall program, the cooking class, and the toolkit. Approximately 73% of the children (n = 21) reported being satisfied with the overall program, and 77% reported being satisfied with the cooking class and the toolkit.
Conclusions: The intervention was feasible and well-received by families. Results could help inform future public health programs focused on reducing household food waste.
(Copyright © 2023 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.)
Databáze: MEDLINE
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