Rationale and Design of the Emory Healthy Kitchen Collaborative: A 12-month Culinary-Based Lifestyle Program

Authors

  • Sharon H Bergquist Department of Medicine; Emory University; Atlanta, GA
  • Krystyna Rastorguieva Emory Healthcare; Atlanta, GA
  • Jonathan Bonnet Department of Family and Preventive Medicine; Emory University; Atlanta, GA
  • Jennifer S Mascaro Department of Family and Preventive Medicine; Emory University; Atlanta, GA
  • Felipe Lobelo Hubert Department of Global Health, Rollins School of Public Health and Nutrition and Health Sciences Graduate Program, Emory University; Atlanta, GA
  • Linda W Craighead Department of Psychology; Emory University; Atlanta, GA
  • Carla I Haack Department of Surgery; Emory University; Atlanta, GA
  • Cassandra L Quave Department of Dermatology; Emory University; Atlanta, GA
  • Jennifer Bilko Emory Healthcare; Atlanta, GA
  • Caroline J Collins Department of Medicine; Emory University; Atlanta, GA
  • Miranda A Moore Department of Family and Preventive Medicine; Emory University; Atlanta, GA

DOI:

https://doi.org/10.22230/ijdrp.2022v4n1a279

Abstract

Objective: To present the rationale and design of a comprehensive teaching kitchen-based worksite wellness clinical trial designed to improve health behaviors and chronic disease outcomes of employees through self-efficacy development.

Design: The Emory Healthy Kitchen Collaborative (EHKC) was a 12-month multidisciplinary, skill-building program that began with a 10-week interactive curriculum followed by continued support and access to health coaching. The self-care curriculum combined didactic, experiential, and group learning in nutrition, culinary arts, exercise, yoga, mindful eating, stress resilience, and ethnobotany.

Setting: Emory University Hospital, part of the largest academic health system in Atlanta, Georgia.

Participants: Forty benefits-eligible employees, with preference given to those with elevated body mass index, co-morbid conditions, and high levels of motivation for lifestyle change.

Results: Data was collected for evaluation of the interactive curriculum in increasing knowledge, skills, and self-efficacy; feasibility of the program; and changes in health behaviors (through self-assessment surveys) and health outcomes (body composition and blood pressure). Future analysis will include comparative statistics and chi-square tests which will be used to measure intermediate (3- and 6- month) and longer-term (1 year) changes in each quantitative variable. We will use qualitative data analysis on free-form participant feedback data.

Conclusions: We believe our multidisciplinary, skill-building, teaching kitchen intervention is an innovative model for promoting salubrious health behaviors and a culture of health in worksites. This pilot will allow for a thorough assessment of the value of this type of program to employers and employees alike and seeks to aid in development and standardization of future culinary-based comprehensive lifestyle disease prevention and health promotion programs.

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Published

2022-02-03

How to Cite

Bergquist, S. H., Rastorguieva, K., Bonnet, J., Mascaro, J. S., Lobelo, F., Craighead, L. W., Haack, C. I., Quave, C. L., Bilko, J., Collins, C. J., & Moore, M. A. (2022). Rationale and Design of the Emory Healthy Kitchen Collaborative: A 12-month Culinary-Based Lifestyle Program. International Journal of Disease Reversal and Prevention, 4(1). https://doi.org/10.22230/ijdrp.2022v4n1a279

Issue

Vol. 4 No. 1 (2022)

Section

Research in Brief