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Using Visual and Narrative Methods to Achieve Fair Process in Clinical Care
Published on: February 16, 2011
Using Photovoice with at-risk youth in a community-based cooking program
Heather Clarke Thomas1, Jennifer D Irwin
1Environmental Health and Chronic Disease Prevention, Middlesex-London Health Unit, and Division of Food and Nutritional Sciences, Brescia University College, London, ON.
Summary
At-risk youth found that cooking skills learned in the Cook It Up! program were transferable when they had aptitude, food literacy, access to fresh ingredients, and felt connected. Unhealthy food access was a barrier.
Area of Science:
- Community health
- Nutrition education
- Youth development
Background:
- Community-based cooking programs are vital for at-risk youth.
- The transferability of cooking skills learned in programs like Cook It Up! needs further investigation.
- Understanding facilitators and barriers is key to program sustainability.
Purpose of the Study:
- To examine facilitators and barriers to applying cooking skills post-program among at-risk youth.
- To assess the long-term impact of the Cook It Up! pilot program.
- To inform future community-based nutrition education initiatives.
Main Methods:
- Utilized the Photovoice qualitative research method.
- Participants photographed perceived facilitators and barriers to applying cooking skills.
- Facilitated discussion groups and thematic analysis ensured data trustworthiness.
Main Results:
- Four key facilitators emerged: aptitude, food literacy, local/fresh ingredients, and connectedness.
- The primary barrier identified was access to unhealthy foods.
- Participants and researchers advocated for sustainable, credit-based community cooking programs.
Conclusions:
- Cook It Up! equipped youth with valuable cooking techniques.
- Skill transferability is influenced by individual and environmental factors.
- Tailored community-based programs are crucial for at-risk youth's sustained engagement with healthy cooking.
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