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OBJECTIVES: It is important to examine if healthy traditional culinary preparations can potentially be restored in the Chilean diet to promote sustainable diets and improve food choices, especially in vulnerable areas. Therefore, the study objective was to design and implement healthy and sustainable diet interventions at farmers markets in poor areas of Chile's Metropolitan Region that contains over half the country's population. METHODS: Multi-disciplinary methods were used to design and implement a healthy sustainable diet intervention in 6 different farmers markets in poor areas of Chile. A diverse focus group discussion, including researchers, chefs, nutritionists and farmers market managers, helped identify the healthy and sustainable recipes for the intervention; of which 9 healthy traditional culinary preparations, with a modern touch, were included. At each intervention site, three recipes were prepared for the public; and an informative recipe booklet was distributed. Trained research assistants gave brief surveys to adults (>25 y, n = 147) about the acceptability and taste of each recipe. STATA v. 15.0 was used to conduct the study analyses. RESULTS: Most (≥80%) participants highly liked 7 of the 9 recipes; and reported being willing to learn how to cook each recipe. All liked mussel soup and 96% tomato-based lentils. Previous knowledge of how to cook each recipe was low ( |
