ArticleBMC public health2019
A mixed-methods evaluation of community-based healthy kitchens as social enterprises for refugee women.
Article in BMC public health, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers, 2 of them syntheses that pooled it.
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Who cites it
8 citing papers in PubMed, 2 syntheses or guidelines pooled it.
- A systematic review of MHPSS interventions targeting non-clinical Arabic-speaking refugees and/or displaced populations in the MENA region.BMJ global health · 2026Pooled it
- Evidence on Strategies for Integrating Nutrition Interventions with Health and Immunization Systems in Conflict-affected Areas of Low- and Lower-middle-income Settings-A Systematic Review.Nutrition reviews · 2025Pooled it
- Associated factors of undernutrition among women of reproductive age living with HIV in Mahama Refugee Camp, Rwanda.BMC women's health · 2026Article
- Mission and money: A scoping review of social enterprise business models as a solution to sustaining health-promoting food and nutrition-based initiatives.BMC public health · 2025Article
- Towards a common understanding of gender-responsive monitoring and evaluation for health programs and interventions: Evidence from a scoping review.SSM - health systems · 2025Article
- Article
- A Community-Based School Nutrition Intervention Improves Diet Diversity and School Attendance in Palestinian Refugee Schoolchildren in Lebanon.Current developments in nutrition · 2020Article
- Mental and self-rated health of bakery workers in Lebanon: A national study.SAGE open medicine · 2020Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundThe aim of this study is to investigate the potential impact of a community-based intervention - the Healthy Kitchens, Healthy Children (HKHC) intervention - on participating women's household's economics and food security status, decision making, mental health and social support.
methodsWe established two healthy kitchens in existing community-based organizations in Palestinian camps in Lebanon. These were set up as small business enterprises, using participatory approaches to develop recipes and train women in food preparation, food safety and entrepreneurship. We used a mixed-methods approach to assess the impact of participating in the program on women's economic, food security, decision making, social and mental health outcomes. A questionnaire was administered to women at baseline and at an 8-month endpoint. The end line survey was complemented by a set of embedded open-ended questions.
resultsThirty-two Palestinian refugee women were employed within the kitchens on a rotating basis. Participating women had a 13% increase in household expenditure. This was translated into a significant increase in food (p < 0.05) and clothing expenditures (p < 0.01), as well as a reduction in food insecurity score (p < 0.01). These findings were supported by qualitative data which found that the kitchens provided women with financial support in addition to a space to form social bonds, discuss personal issues and share experiences.
conclusionsThis model created a social enterprise using the concept of community kitchens linked to schools and allowed women to significantly contribute to household expenditure and improve their food security.
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