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Transitioning to Telehealth Cooking Classes during the COVID-19 Pandemic: A QI Project

Obesity (Silver Spring, Md.), 2021-12, Vol.29, p.183-183 [Peer Reviewed Journal]

Copyright Blackwell Publishing Ltd. Dec 2021 ;ISSN: 1930-7381 ;EISSN: 1930-739X

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  • Title:
    Transitioning to Telehealth Cooking Classes during the COVID-19 Pandemic: A QI Project
  • Author: Perry, Mary-Catherine ; Peragallo-Flynn, Lindsey ; Neary, Sarah ; Phan, Thao-Ly
  • Subjects: Cooking ; Coronaviruses ; COVID-19 ; Obesity ; Pandemics ; Pediatrics ; Site planning ; Telemedicine ; Weight control
  • Is Part Of: Obesity (Silver Spring, Md.), 2021-12, Vol.29, p.183-183
  • Description: Background: In-person cooking classes can improve the dietary behaviors of children with obesity. With the COVID-19 pandemic, our pediatric weight management clinic was forced to change our inperson cooking classes to a telehealth format. This quality improvement (QI) project aimed to improve dietary behaviors and family satisfaction with telehealth cooking classes. Methods: Families were recruited from a pediatric weight management clinic to participate in weekly dietitian-led cooking classes using a telehealth platform for 3 weeks. Families completed an electronic survey after each class. Changes were made to the cooking class format after each cycle (for a total of 3 QI cycles) based on survey results, including providing recipes in advance, increasing the amount of nutrition education provided, and encouraging use of the chat feature. Results: 12 children (ages 9-16, 83% female, 17% Black, 17% Hispanic, 58% obesity, 42% severe obesity, 50% public insurance) participated in the cooking classes. 24 total surveys were completed, with only 1 indicating that the class was unhelpful and only 2 indicating that it was difficult to meet online. 9 families reported that telehealth and in-person cooking classes were comparable and 3 families (all from cycle 3) reported that they preferred the telehealth format. Families commented on the convenience and comfort of the telehealth format. There was an increase in the number of days per week the child helped plan a meal across all cycles (mean increase of 1.6 days). However, cycle 3 was the only cycle where there were improvements in all dietary behaviors assessed, including number of days that the family prepared and planned a meal, ate together, and ate fresh food (mean increase of 2.3-3.7 days per week). Conclusions: Telehealth cooking classes are a good substitution to in-person cooking classes and can improve child dietary behaviors with enhanced interactivity.
  • Publisher: Silver Spring: Blackwell Publishing Ltd
  • Language: English
  • Identifier: ISSN: 1930-7381
    EISSN: 1930-739X
  • Source: ProQuest Central
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