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Increasing intention to cook from basic ingredients: A randomised controlled study.

Fiona Lavelle1, Lynsey Hollywood2, Martin Caraher3

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Summary
This summary is machine-generated.

This study found that while different instructional modes didn't significantly differ, all improved home cooking enjoyment, confidence, and intention. Focusing on practical skills and positive experiences is key to encouraging cooking from basic ingredients.

Keywords:
Basic ingredientsConfidenceCookingEnjoymentExperimentIrelandPerceived difficultyRandomised controlled study

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Area of Science:

  • Nutrition Science
  • Behavioral Science
  • Health Education

Background:

  • Home cooking is promoted for better diet quality, but processed foods hinder this.
  • Cooking interventions often lack clear theoretical underpinnings.
  • Behavior Change Technique (BCT) taxonomy offers a framework for intervention design.

Purpose of the Study:

  • To investigate the effectiveness of different instructional modes for home cooking.
  • To assess the impact of interventions designed with accumulating Behaviour Change Techniques (BCTs).
  • To measure changes in perceived difficulty, enjoyment, confidence, and intention to cook from basic ingredients.

Main Methods:

  • 141 mothers (aged 20-39) were randomized into four groups: recipe card only, recipe card + video modelling, recipe card + video prompting, or recipe card + video elements.
  • Participants rated enjoyment, difficulty, confidence, and intention pre, mid, and post-experiment.
  • Statistical analyses included ANOVAs, correlations, and hierarchical regression.

Main Results:

  • No significant differences were found between the four instructional conditions.
  • All participants showed significant increases in enjoyment, confidence, and intention to cook from basics.
  • Perceived difficulty significantly decreased across all conditions.
  • Pre-experiment intention, and pre/post confidence and enjoyment explained 42% of the variance in final intention to cook from basics.

Conclusions:

  • Instructional mode differences were not significant, but overall improvements in cooking-related attitudes were observed.
  • Interventions should prioritize practical cooking experiences that boost enjoyment and confidence.
  • Enhancing enjoyment and confidence is crucial for increasing the intention to cook from basic ingredients at home.