Sustained impact of a culinary intervention with university students: a multimethod approach

This qualitative and quantitative study investigated the effects of the Nutrition and Culinary in the Kitchen (NCK) Program on the development of cooking skills and the eating practices among university students after a 4-year follow-up. In Stage 1 of the NCK Program, students in the intervention group participated in five hands-on cooking classes and a food selection and purchase class at a popular food market. In Stage 2, they also participated in cooking knowledge refresher classes (CKRC). Quantitative data were collected using an online self-report questionnaire adapted and validated for assessing cooking skills in Brazil. Cooking skills scales were compared between time points using the Friedman test and Dunn’s post hoc test. In Stage 3, four years after the end of the intervention, online interviews were conducted with participants of Stages 1 and 2. These interviews were transcribed verbatim and subjected to thematic analysis. There was an increase in five of the eight cooking skills scales (p < 0.05), which persisted throughout the 4-year follow-up period. Participants reported that the NCK Program helped them acquire healthier habits, such as going to farmers’ markets, analyzing packaged food labels, eating more fruits and vegetables, and decreasing the consumption of ultra-processed foods. Participation in the NCK Program improved cooking skills as well as autonomy, motivation, and confidence in preparing food at home. The CKRC promoted the maintenance of Stage 1 results. This study provided insights into the enduring effects of interventions designed to enhance cooking confidence and knowledge through a multimethod approach.