Trial reportPublic health nutrition2022
Community-based culinary and nutrition education intervention promotes fruit and vegetable consumption.
Trial report in Public health nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers, 1 of them a synthesis that pooled it.
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Who cites it
16 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Can the development of cooking skills influence nutritional status and diet? A systematic review.PloS one · 2026Pooled it
- Trial
- Community-based nutrition education and hands-on cooking intervention increases farmers' market use and vegetable servings.Public health nutrition · 2022Trial
- Effect of Brief Produce Exposure and Unconstrained Grocery Gift Cards on Caregiver Influence on Diet of Elementary Age Children: A Randomized Clinical Trial.JAMA network open · 2022Trial
- Nutritional Status and Dietary Intakes of a Community of Rural Women in Bárcena Villa Nueva, Guatemala: A Small-Scale Observational Study.Nutrients · 2026Observational
- Effect of a multicomponent intervention on adherence to the Mediterranean diet in older adults: a randomized controlled trial.Frontiers in nutrition · 2026Article
- The Relationship Between Socio-Demographic and Behavioral Characteristics and Adherence to the Mediterranean Diet: The UniFoodWaste Study Among University Students in Italy.Epidemiologia (Basel, Switzerland) · 2025Article
- Participant Redemption and Engagement in Produce Prescription Programs: A Qualitative Analysis of Implementer Perspectives.Current developments in nutrition · 2025Article
- Improving early childhood nutrition practices through parents' evening forums in rural Rwanda.Public health nutrition · 2025Article
- When Access Is Not Enough: The Role of Utilization Barriers in Nutrition Security and Cardiometabolic Risk.Nutrients · 2025Article
- Analysing the behaviour change techniques in an effective food literacy program to inform future program design.Nutrition & dietetics : the journal of the Dietitians Association of Australia · 2025Article
- Impact of the Dinner Tonight Healthy Cooking School on Participants' Nutrition Knowledge and Cooking Confidence.Nutrients · 2025Article
- Effect of nutrition behavior change communication on nutrition knowledge and dietary practices of pregnant adolescents in West Arsi, Central Ethiopia: a cluster randomized controlled trial.Frontiers in nutrition · 2025Article
- Determinants of Changes in the Diet Quality of Japanese Adults during the Coronavirus Disease 2019 Pandemic.Nutrients · 2022Article
- Article
- Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
objectiveThe main objective of this study was to evaluate the impact of the Market to MyPlate (M2MP) program on fruit and vegetable consumption and cooking behaviours. Secondary objectives were to examine factors that affected participant retention and program completion, and analyse program feedback provided by participants.
designThis study conducted a mixed methods evaluation embedded within a cluster randomised controlled trial of the M2MP intervention. Adult participants completed a pre- and post-program survey reporting on their fruit and vegetable consumption and cooking behaviours. A subsample participated in structured interviews, providing feedback about M2MP and the impact of the program.
settingSeven weekly classes took place in community centres and extension offices in central Illinois.
participants120 adults and their families participated. Class cohorts were randomly assigned to one of three treatment groups: (1) nutrition education and cooking classes with produce allocations (PAE, n 39); (2) nutrition education and cooking classes only (EO, n 36) or (3) control group (n 45).
resultsCompared to control, PAE participants reported larger increases from pre- to post-intervention in fruit (P = 0·001) and vegetable consumption (P = 0·002), with no differences in cooking frequency. Interview analyses identified key themes in behaviour changes due to M2MP, including reported increases in dietary variety, cooking self-efficacy and children's participation in cooking.
conclusionsPAE participants who received an intervention that directly increased their access to fresh produce (via produce allocations) increased their reported fruit and vegetable consumption. Though participants' cooking frequency did not change, interviewees reported increased variety, cooking confidence and family participation in cooking.
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