{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,11]],"date-time":"2026-06-11T21:24:18Z","timestamp":1781213058533,"version":"3.54.1"},"reference-count":24,"publisher":"BMJ","issue":"2","funder":[{"DOI":"10.13039\/100010526","name":"NHS Greater Glasgow and Clyde","doi-asserted-by":"publisher","id":[{"id":"10.13039\/100010526","id-type":"DOI","asserted-by":"publisher"}]},{"name":"Indonesian Government"}],"content-domain":{"domain":["bmj.com"],"crossmark-restriction":true},"short-container-title":["J Epidemiol Community Health"],"accepted":{"date-parts":[[2019,10,20]]},"published-print":{"date-parts":[[2020,2]]},"abstract":"<jats:sec>\n                  <jats:title>Background<\/jats:title>\n                  <jats:p>The immediate and sustained impacts of the Eat Better Feel Better cooking programme (EBFBCP) on food choices and eating behaviours in families and children were evaluated.<\/jats:p>\n               <\/jats:sec>\n               <jats:sec>\n                  <jats:title>Methods<\/jats:title>\n                  <jats:p>The EBFBCP (6\u2009weeks, 2\u2009hours\/week) was delivered by community-based organisations in Greater Glasgow and Clyde, Scotland. Before, after and at follow-up, parents\/caregivers completed short pictorial questionnaires to report family\/child eating behaviours and food literacy.<\/jats:p>\n               <\/jats:sec>\n               <jats:sec>\n                  <jats:title>Results<\/jats:title>\n                  <jats:p>In total, 83 EBFBCPs were delivered and 516 participants enrolled, of which 432 were parents and caregivers. Questionnaire completion rates were 57% (n=250) for before and after and 13% (n=58) for follow-up. Most participants (80%) were female, 25\u201344 years old (51%) and considered socioeconomically deprived (80%). The immediate effects of the EBFBCP on eating behaviours and food literacy were families ate less takeaway\/fast foods (10% reduction, p=0.019) and ready meals (15% reduction, p=0.003) and cooked more from scratch (20% increase, p&lt;0.001). Children\u2019s consumption of discretionary food\/drinks was significantly reduced after the EBFBCP for sugary drinks (10% reduction, p=0.012), savoury snacks (18%, p=0.012), biscuits (17%, p=0.007), sweets\/chocolates (23%, p=0.002), fried\/roasted potatoes (17%, p&lt;0.001) and savoury pastries (11%, p&lt;0.001). The number of fruit (15%, p=0.008) and vegetable portions (10%, p&lt;0.001) increased, while the number of biscuit portions decreased (13%, p=0.005). Parental food label reading increased (calories, 22%; fat, 23%; sugar, 22%; ingredients, 19%; and portion size, 19%). Most changes were sustained at a median of 10 months\u2019 follow-up.<\/jats:p>\n               <\/jats:sec>\n               <jats:sec>\n                  <jats:title>Conclusion<\/jats:title>\n                  <jats:p>The EBFBCP improved children\u2019s and families\u2019 food choices and behaviours. The EBFBCP can be recommended to support families to make better food choices.<\/jats:p>\n               <\/jats:sec>","DOI":"10.1136\/jech-2018-211773","type":"journal-article","created":{"date-parts":[[2019,11,15]],"date-time":"2019-11-15T00:25:30Z","timestamp":1573777530000},"page":"190-196","update-policy":"https:\/\/doi.org\/10.1136\/crossmarkpolicy","source":"Crossref","is-referenced-by-count":17,"title":["Community-based cooking programme \u2018Eat Better Feel Better\u2019 can improve child and family eating behaviours in low socioeconomic groups"],"prefix":"10.1136","volume":"74","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-3526-2380","authenticated-orcid":false,"given":"Ada Lizbeth","family":"Garcia","sequence":"first","affiliation":[{"name":"Human Nutrition, School of Medicine, Dentistry and Nursing, College of Medical Veterinary and Life Sciences, University of Glasgow, Glasgow, UK"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nurie","family":"Athifa","sequence":"additional","affiliation":[{"name":"Human Nutrition, School of Medicine, Dentistry and Nursing, College of Medical Veterinary and Life Sciences, University of Glasgow, Glasgow, UK"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Elizabeth","family":"Hammond","sequence":"additional","affiliation":[{"name":"Public Health Directorate, NHS Greater Glasgow and Clyde, Glasgow, UK"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Alison","family":"Parrett","sequence":"additional","affiliation":[{"name":"Human Nutrition, School of Medicine, Dentistry and Nursing, College of Medical Veterinary and Life Sciences, University of Glasgow, Glasgow, UK"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Anne","family":"Gebbie-Diben","sequence":"additional","affiliation":[{"name":"Public Health Directorate, NHS Greater Glasgow and Clyde, Glasgow, UK"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"239","published-online":{"date-parts":[[2019,11,14]]},"reference":[{"key":"2025100303243833000_74.2.190.1","doi-asserted-by":"publisher","DOI":"10.1056\/NEJMoa1014296"},{"key":"2025100303243833000_74.2.190.2","doi-asserted-by":"crossref","first-page":"S206","DOI":"10.1038\/ejcn.2009.82","article-title":"Contribution of highly industrially processed foods to the nutrient intakes and patterns of middle-aged populations in the European prospective investigation into cancer and nutrition study","volume":"63(Suppl 4)","author":"Slimani","year":"2009","journal-title":"Eur J Clin Nutr"},{"key":"2025100303243833000_74.2.190.3","doi-asserted-by":"publisher","DOI":"10.3945\/ajcn.114.100925"},{"key":"2025100303243833000_74.2.190.4","doi-asserted-by":"crossref","unstructured":"Chung A , Peeters A , Gearon E , et al . 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