Cooking from scratch goes greener 08
The 'Cooking from scratch goes greener' project built on existing good practice using a programme model employed successfully in another area of the City, Knowle West, using FSA funding. This model which is based on the Eatwell Plate formed the foundation of the project to be delivered to a new audience.
It used learning gained from the previous programme, as well as any newly produced resources and evidence e.g. the salt campaign material and the need to reduce salt intake and the colour-coded signposting scheme to inform choice.
The project again worked with two vulnerable groups (teenagers and young parents) within an area of high health need in Southmead, North Bristol. Rather than run lots of ‘taster’ sessions prior to the courses, it was felt that participants gained more from the longer courses in the previous project, so only one ‘taster’ was offered at the start, followed by four 6 week courses.
Each session of the main courses focused on a different section of the Eatwell plate model in terms of food prepared, recipes cooked and nutrition information. The final week of each course was devoted to taking them through the Level 1 Food Safety Awareness in Catering qualification.
Aims and Objectives
- To encourage dietary behaviour change focussing on reducing fat, salt and sugar and increasing fruit, vegetables, wholegrain cereals and starchy foods.
- To raise awareness of and understanding of the Eatwell Plate approach to healthy eating.
- To help target groups develop a range of food preparation and cooking skills (and confidence) that they can replicate in their home environment.
- To promote the front-of-pack colour-coded signpost labelling system to enable participants to make healthier choices.
- Encourage sharing of cooking skills and enjoyment gained from the courses with others in their community: cooking for a community event.
- Provide relevant quality supportive materials that can be used at home.
- To increase awareness and understanding of food hygiene issues in the home using the four C’s (Cleaning, Cooking, Chilling, and Cross –contamination) and offering them the chance to do the Level 1 CIEH Certificate in Food Safety Awareness – a first step in helping them get work in food businesses
- To encourage tasting of unfamiliar foods.
Partners
The project was led by a Senior Environmental Health Officer (Food & Health Projects), working together with the Bristol PCT specialist for Food & Health. Francine Russel from ‘All About Food’ was employed for six months and together with her the project was developed.
Methodology
Some difficulties arose early on in the project, as the Working Group (WG) had been informed that the Southmead Youth Centre kitchen was available for the courses, but then discovered the whole centre was closing for refurbishment August until December ’07! Therefore considerable time was spent investigating the availability of suitable and affordable kitchens within the community. In the end, a kitchen attached to a local community centre was hired for the Tasters and teenagers courses, with a local children’s centre providing facilities for the Young Mum’s courses.
A considerable amount of time was also spent in networking with the various relevant groups in the community – initially there had been tremendous support for submitting the bid, everyone was very enthusiastic about taking part, but securing commitment and organising people on the ground was particularly challenging and time-consuming! This was in part due to a change in personnel.
As in the previous project the marketing entailed emailing, telephoning and visiting a whole range of relevant organisations, charities and groups, including Council departments, PCT community workers, youth organisations/schools, Pupil Referral Units (PRU), community youth projects, churches, parent/toddler groups, etc. Course details were also advertised in local health centres, and via health visitors, and community development workers.
The content of the 6 week course was revamped following the evaluation of the previous ‘Cooking from Scratch’ project in Knowle West. The sessions were increased to 2.5 hours and the Working Group agreed that the course folder for participants needed to be rewritten to provide a ‘less wordy’ and more practical set of information and recipes. The content of the take-away folder includes information on the Eatwell plate and food groups, 5 a day, top tips for a healthy diet, how to reduce fat and salt, good sources of nutrients, label reading and the all important recipes.
The cooking tutor undertook the majority of the time consuming work of liasing with groups/individuals and the practical coordination required to get the groups ‘signed up’ and present on the course dates. This included sending out Health and safety information to individuals and groups and for conducting risk assessments of the kitchens.
With the experience gained from the last project, policies on dealing with challenging behaviour were discussed at length with school/youth workers and participants prior to the sessions. In the case of our teenage groups it was expected that a support worker would be present with the group for all sessions.
Promotion
In order to reach the groups and individuals targeted for this project in Knowle West, contact and personal visits/phone calls were made to youth organisations/schools, Pupil Referral Units (PRU’s), community youth projects, parent/toddler groups and SureStart. Resources
Evaluation
An improved approach to evaluation was worked out for this project, resulting in a new format for the evaluation feedback sheets with different questions being asked. These were completed on Week 1 and at the end of the course.
In addition to this written feedback, there was informal feedback and discussion at the end on what they had gained from the course. When appropriate (eg. due to problems with language/writing) interviews were carried out by informally ‘interviewing’ participants for a few minutes during the session. Youth group leaders/ school workers were also asked for written feedback following the sessions.
The cooking tutor also recorded her own reflections on how things had gone during each course session, including particular comments/feedback from participants. The other members of the Working Group, who were also involved in setting up the courses and contributed to some of the sessions, also gave feedback.
Sucesses & Outcomes
As with the previous project in Knowle West, personal networking (visits, phone calls), was more effective for engaging people and ensuring commitment to courses, rather than relying on printed information being sent or advertised – as a result there was good take up and attendance on courses (apart from unavoidable circumstances)
Participants demonstrated significant improvement in confidence with regard to cooking skills.
Participants gained good understanding of nutritional recommendations particularly Traffic Light Labelling. The Traffic Light Labelling workshop for Key workers was also extremely well received and useful for enabling workers to cascade information to others.
Media coverage of the project was positive. The community events also worked in a positive way to promote the profile of ‘Cooking From Scratch Going Greener’.
Many participants identified the social benefits of learning to cook in a group. Again the commitment, professional approach and warm engagement offered by Francine Russell, the course tutor, coupled with interesting and fun sessions, was another key to the projects success.
After some persuasion the young people tried pulses, fruit and vegetables that they had never seen/eaten before. Both young people and parents cooked recipes from scratch that they had never tried or considered trying.
The planning and implementation of the Teenagers Disco and the Pensioners lunch was a positive experience for the course participants who were able to attend. This gave both groups the opportunity of cooking and serving a healthy meal for a group in the local community.
The Level 1 training was an added part to this series of Cooking from Scratch courses and was very successful. 100% passes and for some the first type of accreditation they have received. The Level 1 course built on the food hygiene tips and discussion covered during the previous weekly sessions and gave them a chance to obtain a national certificate. The
Level 1 training was an added part to this series of Cooking from Scratch courses and was very successful. 100% passes and for some the first type of accreditation they have received. The Level 1 course built on the food hygiene tips and discussion covered during the previous weekly sessions and gave them a chance to obtain a national certificate.
Participants liked the new folders, found them simple to use and asked for extra recipes to give to other family members (Mums, aunts, grandmothers). Using the new Eatwell Plate model as a focus was also very helpful in structuring and planning the sessions.
Lessons Learned
- Provided a good quality free crèche for mums, so that they could feel relaxed about leaving their children whilst cooking. Improvement of confidence level, knowledge of nutrition and healthy eating and cooking skills
- As with the previous project in Knowle West, personal networking (visits, phone calls), was more effective for engaging people and ensuring commitment to courses, rather than relying on printed/written information being sent or advertised – as a result there was good take up and attendance on courses (apart from unavoidable circumstances
- All recipes made in the time allocated.
- After some persuasion the young people tried pulses, fruit and vegetables that they had never seen/eaten before. Both young people and parents cooked recipes from scratch that they had never tried or considered trying.
- A good understanding of nutritional recommendations particularly Traffic Light Labelling. The Traffic Light Labelling workshop for Key workers was also extremely well received and useful for enabling workers to cascade information to others.
- Using the new Eatwell Plate model as a focus was very helpful in structuring and planning the sessions.
- Participants liked the new folders, found them simple to use and asked for extra recipes to give to other family members (Mums, aunts, grandmothers).
Future Developments
As a result of these projects, The Bristol Primary Care Trust, Bristol City Council and ‘All About Food’ have devised and started to deliver ‘Cooking from Scratch’ training courses to key workers in Bristol communities. The courses will equip them with the practical skills, knowledge and tools necessary to more effectively guide and teach individuals/groups in their communities to improve their health through empowering them to cook their own meals and make healthier food choices. In this way, the most vulnerable and difficult to reach individuals and groups, can be targeted by those who already work with them and relate to them.
Contact Details
Contact Name: Grace Davies
Job Title: Senior EHO and project leader
Phone: 07810506684
Email: grace.davies@bristol.gov.uk
Organisation: Bristol city council
Address: Public Health Services
Avonmouth Docks
Avonmouth
Bristol
BS11 9DA
This project was last updated 24/06/09