Determining the Feasibility and Acceptability of a Nutrition Education and Cooking Program for Preschoolers and Their Families Delivered Over the Dinner Hour in a Low-Income Day Care Setting

Abstract

Objective. To test the feasibility and acceptability of a nutrition education/cooking program aimed at teaching positive eating behaviors to parents and their preschool children. Methods. A monthly program was delivered over the dinner hour at a child care facility. Questionnaires were completed at baseline, midway, and study end (10 month). Outcomes were program feasibility (retention, attendance) and acceptability (satisfaction); child food preparation skills, dietary intake, and body mass index percentile; parent self-efficacy regarding healthy eating practices; and family meal frequency. Results. Eleven families were recruited, and 10 families completed (91% retention). On average, 74% attended the program. All reported high satisfaction. Certain child diet outcomes improved (increased fruits and vegetables; decreased sugar-sweetened beverages) ( P < .05). No gain in child body mass index percentile was observed. Parent self-efficacy regarding healthy eating practices improved (planning and encouraging; availability) ( P < .05); family meal frequency increased ( P < .05). Conclusions and Implications. We demonstrated feasibility and acceptability and inferred potential efficacy of a child care–based nutrition education/cooking program. Findings point to the promise of such a childhood obesity prevention program and the need for a larger randomized controlled trial.