Cultivating Healthier Habits: The Impact of Workplace Teaching Kitchens on Employee Food Literacy.

ABSTRACT: This research explores the impact of workplace teaching kitchen cooking classes on participants' food literacy and identifies key predictors of employee engagement. Aligning with the existing literature, we demonstrate that a workplace teaching kitchen program, with hands-on cooking classes, effectively enhances food skills and intrinsic motivation-core aspects of food literacy. Importantly, our results reveal that even a single class can have a measurable impact. Teaching kitchens can successfully engage employees, particularly those with low food skills, showcasing their broad appeal beyond individuals already engaged in wellness or seeking social connection. Awareness emerges as the most influential predictor of participation, emphasizing the crucial role of marketing. Virtual classes p

SUBMITTER: Daker R 

PROVIDER: S-EPMC10975800 | biostudies-literature | 2024 Mar

REPOSITORIES: biostudies-literature