Cook and Eat
A pilot cook & eat course was set up to improve cooking skills for parents and children. This proved so successful that six courses have been completed and a further three have secured funding.
Aims and Objectives
The aim of this project was to teach children and their parents to gain confidence to cook healthy meals on a budget.
The main objectives of the six week cook and eat course were as follows:
- To increase knowledge and confidence in a range of cookery techniques.
- To increase understanding of a balanced diet including: five portions of fruit and vegetables a day and reducing salt, sugar and fat in the diet.
- To increase consumption of fruit and vegetables.
- To improve budgeting skills.
- To learn basic food safety and hygiene.
- To aid personal development and confidence.
Methodology
The cook and eat course was previously piloted at two schools in South Hampshire. It was thought necessary to also pilot and evaluate the outcome of the Cook and Eat Course in North Hampshire. The first of the pilots was at the John Hunt of Everest School. The course was conducted during October and November 2005. All those involved in school meals, health organisations, community services and schools have contributed. For example: local dieticians provided nutritional advice and support by talking to parents and children who participated in the programme and the school arranged for the use of their halls and kitchen areas, paid for the electricity and gas and locked up afterwards.
Promotion
The project was publicised through a flyer at the local schools. The school wrote to parents and pupils to find out who would be interested in learning to cook in an afternoon club.
Funding
The project costs £550 for a total of 20 parents and children, with joint funding from the local council, school and PCTs. Eastleigh Borough Council provided the funding for both the labour cost and the cost of raw materials.
Activities/Sessions
The school cook or HC3S trainer ran the sessions, teaching cooking skills to mums or dads and children. She/he taught them the basics in hygiene and how to use the equipment; organised the purchasing of the raw food materials; ensured the relevant equipment was available and helped them cook the dishes in the schedule.
Resources
There were two cooking tutors and one person from the school. The kitchen needed to be able to accommodate 20 people , as any smaller would restrict hands on cooking
Evaluation
The course was evaluated in terms of distance travelled for each individual student. This term was used to describe individually how a student has developed in knowledge on completion of the course. A simple questionnaire on food consumption was conducted on week one and six of the course. There was a significant rise in confidence in cooking meals from scratch at home. There was a rise in consumption in all foods considered healthy, including fruit and vegetables, rice and pasta, fresh fish consumption rose slightly. There was a drop in consumption of all unhealthy foods, especially biscuits, crisp, cakes, chocolate and fizzy drinks. At the end of the course no one reported eating fast food.
Lessons Learnt
The evaluation method was too time consuming due to problems with literacy and also reported and interview error. It is currently being reviewed.
Future Developments
Developing a new course cook & eat for teenage mums with babies and toddlers
Contact Details
Name: Allison Maxwell
Phone: 01256 312227
Email: allison.maxwell@nhpct.nhs.uk
Organisation: North Hampshire PCT
Address: North Hampshire PCT Harness House Aldermaston Road Basingstoke RG24 9NB
Other Resources: