A Teaching Kitchen Program Improves Employee Micronutrient and Healthy Dietary Consumption.

ABSTRACT:

Objective

To measure changes in micronutrient adequacy and diet quality in healthcare and university employees who underwent a 10-week teaching kitchen program.

Methods

Thirty-eight healthcare and university employees participated in a 10-week teaching kitchen program. Twenty-seven completed self-administered, 24-hour dietary recalls to measure dietary intake at baseline and 3-months. Micronutrient adequacy and diet quality was assessed using Dietary Reference Intakes (DRIs) and the Healthy Eating Index (HEI).

Results

Seventy percent of participants were classified as low or moderate micronutrient adequacy at baseline. The proportion of participants with high micronutrient adequacy increased from 30% to 48% at 3-month follow-up. Total HEI and most HEI components incre

SUBMITTER: Moore MA 

PROVIDER: S-EPMC10009100 | biostudies-literature | 2023

REPOSITORIES: biostudies-literature