Impact of a Healthy Teaching Kitchen Course versus Standard Nutrition Education on Knowledge, Behavior, and Confidence in People with a SCI/D

Abstract

Presently, no standard nutrition education method regarding knowledge, behavior, and confidence for veterans with a spinal cord injury or spinal cord disorder (SCI/D) has been defined. The VA established the Healthy Teaching Kitchen (HTK) program to provide opportunities for veterans to learn about healthy eating. The objective of this study was to determine whether a HTK approach to educate veterans with a SCI/D regarding nutrition knowledge, behavior and confidence was more effective than a Standard Nutrition Education (SNE) class alone. A single-blind randomized controlled trial was performed on veterans with a SCI/D who receive care at the Clement J. Zablocki VA Medical Center. A total of 23 participants were randomized into class (A) HTK (n = 13) or (B) SNE (n = 10) and completed pre- and post-questionnaires to assess nutrition-related aspects. Results of the study indicate significant outcomes of those who participated in the HTK with regard to USDA MyPlate diagram knowledge (p = .03). While no statistically significant results existed in this study, conclusions indicate that a hands-on education class warrants positive outcomes in the SCI/D population. Future studies should include a larger sample size and outcomes tracking to determine effectiveness of the HTK initiative in the VA.