ArticleBMC public health2026
Evaluation of the effectiveness of nutrition education program in promoting healthy dietary habits in Memphis, Tennessee: a quasi-experimental pilot study.
Article in BMC public health, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
backgroundPoor diet is a major public health concern due to its association with chronic diseases. Church Health, a not-for-profit and faith-based healthcare organization in Memphis, Tennessee, implemented Cook Well, Be Well (CWBW), a 4-session nutrition education program designed to improve dietary habits through instruction on the Mediterranean diet (MD), the Model for Healthy Living (MFHL), and healthy cooking. This study evaluated the program’s effectiveness in promoting healthier eating behaviors and cooking confidence.
methodsSecondary data from pre- and post-intervention surveys were analyzed. CWBW comprises four weekly sessions for individuals aged ≥ 16 years. Outcomes included changes in adherence to the MD and MFHL and cooking confidence, assessed using items from the CWBW questionnaire (scored 0–2). The MD section had nine questions, the MFHL had seven, and the cooking confidence section included 11. A multivariable linear mixed-effect regression model was used to examine the effect of CWBW participation on each outcome, adjusting for baseline measurements and sociodemographic variables. The Wilcoxon Signed Rank test was used to examine differences across various sociodemographic characteristics. For each outcome, mean or median differences, 95% confidence intervals (CI), p-values, and effect sizes (Cohen’s d) were reported.
resultsData from 351 participants were analyzed (52.4% female, 27.6% African American). The overall score (sum of MD, MFHL, and cooking confidence) increased significantly (mean difference [md] = 4.72; 95% CI: 2.93, 6.50, P < .01, d = 0.72). Significant increases were observed in MD scores (md = 0.96; 95% CI: 0.35, 1.57, P = .01, d = 0.43), cooking confidence (md = 2.27; 95% CI: 1.23, 3.32, P < .01, d = 0.59), and MFHL scores (md = 1.48; 95% CI: 0.79, 2.17, P < .01, d = 0.59). These improvements were sustained at 3-, 6-, and 12 months for MD and cooking confidence (P < .05).
conclusionThe CWBW program significantly improved participants’ adherence to the MD, confidence in healthy cooking, and engagement with the MFHL. These findings suggest that community-based nutrition education programs, particularly when rooted in cultural and faith-based contexts, can effectively promote healthier dietary behaviors and support chronic disease prevention.
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