{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,11]],"date-time":"2026-06-11T21:24:19Z","timestamp":1781213059053,"version":"3.54.1"},"reference-count":35,"publisher":"MDPI AG","issue":"4","license":[{"start":{"date-parts":[[2017,4,4]],"date-time":"2017-04-04T00:00:00Z","timestamp":1491264000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["IJERPH"],"abstract":"<jats:p>We evaluated a 6-week community-based cooking programme, \u201cEat Better Feel Better\u201d, aimed at tackling barriers to cooking and healthy eating using a single-group repeated measures design. 117 participants enrolled, 62 completed baseline and post-intervention questionnaires, and 17 completed these and a 3\u20134 months follow-up questionnaire. Most participants were female, &gt;45 years, and socioeconomically deprived. Confidence constructs changed positively from baseline to post-intervention (medians, scale 1 \u201cnot confident\u201d to 7 \u201cvery confident\u201d): \u201ccooking using raw ingredients\u201d (4, 6 p &lt; 0.003), \u201cfollowing simple recipe\u201d (5, 6 p = 0.003), \u201cplanning meals before shopping\u201d (4, 5 p = &lt;0.001), \u201cshopping on a budget (4, 5 p = 0.044), \u201cshopping healthier food\u201d (4, 5 p = 0.007), \u201ccooking new foods\u201d (3, 5 p &lt; 0.001), \u201ccooking healthier foods\u201d (4, 5 p = 0.001), \u201cstoring foods safely\u201d (5, 6 p = 0.002); \u201cusing leftovers\u201d (4, 5 p = 0.002), \u201ccooking raw chicken\u201d (5, 6 p = 0.021), and \u201creading food labels\u201d (4, 5 p &lt; 0.001). \u201cMicrowaving ready-meals\u201d decreased 46% to 39% (p = 0.132). \u201cPreparing meals from scratch\u201d increased 48% to 59% (p = 0.071). Knowledge about correct portion sizes increased 47% to 74% (p = 0.002). Spending on ready-meals\/week decreased. Follow-up telephone interviewees (n = 42) reported developing healthier eating patterns, spending less money\/wasting less food, and preparing more meals\/snacks from raw ingredients. The programme had positive effects on participants\u2019 cooking skills confidence, helped manage time, and reduced barriers of cost, waste, and knowledge.)<\/jats:p>","DOI":"10.3390\/ijerph14040380","type":"journal-article","created":{"date-parts":[[2017,4,4]],"date-time":"2017-04-04T10:15:12Z","timestamp":1491300912000},"page":"380","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":30,"title":["Evaluation of the \u201cEat Better Feel Better\u201d Cooking Programme to Tackle Barriers to Healthy Eating"],"prefix":"10.3390","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-3526-2380","authenticated-orcid":false,"given":"Ada","family":"Garcia","sequence":"first","affiliation":[{"name":"Human Nutrition, School of Medicine, College of Medical, Veterinary &amp; Life Sciences University of Glasgow, Glasgow G31 2ER, UK"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rebecca","family":"Reardon","sequence":"additional","affiliation":[{"name":"Human Nutrition, School of Medicine, College of Medical, Veterinary &amp; Life Sciences University of Glasgow, Glasgow G31 2ER, UK"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Elizabeth","family":"Hammond","sequence":"additional","affiliation":[{"name":"Public Health Directorate, NHS Greater Glasgow and Clyde, Glasgow G12 0XH, UK"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Alison","family":"Parrett","sequence":"additional","affiliation":[{"name":"Human Nutrition, School of Medicine, College of Medical, Veterinary &amp; Life Sciences University of Glasgow, Glasgow G31 2ER, UK"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Anne","family":"Gebbie-Diben","sequence":"additional","affiliation":[{"name":"Public Health Directorate, NHS Greater Glasgow and Clyde, Glasgow G12 0XH, UK"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2017,4,4]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"189","DOI":"10.1016\/j.ypmed.2015.08.022","article-title":"Prospective associations between a dietary index based on the british food standard agency nutrient profiling system and 13-year weight gain in the SU.Vi.Max cohort","volume":"81","author":"Julia","year":"2015","journal-title":"Prev. 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