celebrity endorsed cooking initiatives - jess herbert

8/13/2019 Celebrity Endorsed Cooking Initiatives - Jess Herbert

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OVERVIEWBackground and literature Jamies Ministry of Foodprogram

PhD StudiesQuestions


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CRICOS Provider Code: 00113B

BACKGROUND Diet quality is improved when people purchase their own food

and prepare meals at home Food choice

personal taste, cultural beliefs, public and private sectorpolicies, financial pressures and family preferences

Cooking knowledge and confidence to cook and prepare foods isnegatively associated with education and income

Low cooking confidence affects cooking skills and attitudetowards meal preparation

Cooking skills intervention with limited evidence


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COOKING SKILLS INTERVENTIONS Systematic Review

Review of the literature found 18 peer reviewed articlesinternationally

Evidence for Policy and Practice Information and Co-ordinatingCentre (EPPI-centre) in the UK found 5 articles

Quality of the evidence is limited

Results on benefits of cooking interventions are inconclusive design and methodological limitations


5/17CRICOS Provider Code: 00113B

Provide an engaging community focusedprogram that teaches basic cooking skills and gnutrition to non-cooks all over Australia, regardof age, demographic or ethnicity, to improve th

quality of life and health.



JAMIE'S MINISTRY OF FOOD PROGRAM,AUSTRALIA

Program aims1. To provide opportunities, to people of different age and

demographic background, to experience and learn howto cook healthy meals quickly and cheaply

2. To increase program participants cooking skills,knowledge and self-efficacy

3. To increase program participants enjoyment of foodand social connectedness



JAMIE'S MINISTRY OF FOOD PROGRAM, AUST

The Good Foundation (TGF) 10 week program (90 minclasses). Jamie Oliver recipes. $10 per class ($5 forconcession holders).

Prepare a meal to feed four,which they can take home. Nutrition, meal planning andbudgeting messages areembedded in class


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JMOF IPSWICH, QUEENSLAN Opened in April 2011

TGF: $5M, QueenslandGovernment: $2.5M

Ipswich, 40km outside ofBrisbane

High proportion of the lowincome earners and/or havelimited educationalqualifications



JMOF EVALUATION

The program has never been evaluated Deakin commissioned to evaluate JMOF Evaluation team

Chief Investigators: Marj Moodie, Catherine Keating, Boyd Swinburn, L

Gibbs and Elizabeth Waters

Anna Flego, evaluation coordinator

Jess, PhD student



What is the value in community-ba

cooking interventions, using JamieMinistry of Food Program as a case stu



PHD STUDIES

Study 1: Quantitative longitudinal cohortstudy Study 2: Qualitative longitudinal cohort

study Study 3: Economic evaluation of the JMOF

Australia Program Study 4: The impact of the celebrity factor


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QUANTITATIVE STUDY Study 1 objectives:

Does the JMOF program increase participants skills, knowledge, attitudes, enjoymenand satisfaction of cooking and cooking self-efficacy (confidence to cook)?

Does the JMOF program result in broader positive outcomes for participants in termsof behaviour change to a healthier diet, more affordable healthy meals, improved self

esteem and social connectedness?

Design : Quasi-experimental design with waitlist control, sample size is 250each

Online and postal questionnaire Intervention group measured: pre, post and six month follow-up Control group measured: 10weeks before program and at start of the

program Current Status: data collection has commenced and will continue next year.


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QUALITATIVE STUDY Study 2 objectives:

What are the expectations and experiences of participants?

What are the moderators, facilitators and barriers to behaviour change?

Were there any unanticipated outcomes?

Design : longitudinal qualitative Recruitment and sampling : program participants were purposively selec

attend semi-structured 30-minute interviews. Interviews : Each participant will be interviewed three times. Before their p

after their program and six months later. Analysis: Thematic analyses will be assisted using NVivo, drawing upon a

constructivists approach to generate themes and ideas from the data.


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ECONOMIC EVALUATION STUDY Study 3 objectives:

From a societal perspective, is the JMOF program cost-effective?

Has the program led to any changes in food expenditure? Design: Cost-effectiveness analysis from a societal perspective Identification of costs: TGF accounting records, Desk based identification

responses Analysis:

Incremental cost-effectiveness ratios (ICER)

Cost per unit increase in fruit and vegetable consumed

Analysis of food expenditure questions and outcome data from Study 1

Current Status: future work in combination with Study 1 analysis.


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CELEBRITY IMPACT STUDY Study 4 objectives:

Does the Jamie Oliver brand make a difference to theAustralian JMOF program (compare to a no-nameprogram)?

Did Jamie Olivers visit to Australia in March 2012 make anydifference to the Australian JMOF program?

What are the wider economic and public health impact ofJamie Olivers presence in Australia?

Design : Stakeholder interviews and document analysis Recruitment and sampling : purposive selection of key stakeholders such

implementers, funders, evaluators, participants, volunteers and program part

Analysis: Thematic analysis

Current Status: To be implemented early 2013

JamPremier Ted


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THE IMPORTANCE OF THIS PHD Each study will contribute a unique perspective to describe

the value of community cooking interventions

The JMOF program has never undergone rigorousevaluation

Funding commitment from Queensland and Victoriangovernment, to run the program

Evaluation of JMOF will inform future policy and programimplementation.


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QUESTIONS AND FEEDBACK

Jessica Herbert PhD candidate

Deakin Population Health SRC, Faculty of Health+61 3 9244 6258

[email protected]
mailto:[email protected]:[email protected]

celebrity endorsed cooking initiatives - jess herbert

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