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More Than Just “Cooking Matters.

” A proposal on
adapting the Cooking Matters for long term lifestyle
Vi Vien Khoo; OHSU, Georgia Brown; OHSU, Hannah Lochner; OHSU, Tricia Maloney; OHSU
Project Mentor: Claire Nichols, RD, Clark County Food Bank.

Background Goals

Participant Quotes
• We partnered with Clark County Food Bank (CCFB) • Encourage and provide room for participants to give support to each
• “I am a person who doesn’t give compliments easily. I have met with
in Vancouver, Washington to teach Cooking Matters other in dealing with any problems regarding their health
many health care professionals and this is the only time I hadn’t feel
for Diabetes. • Establishing a safe environment as nutrition educators for participants to like I was attack or judged.” ~Male, Class 1
• The CCFB is a regional food bank that partners with openly share stories about their current health status and barriers • “I like the idea of not focusing on the numbers on the scale for weight
various agencies and programs to serve those who • Use motivational interviewing to help participants achieve their S.M loss but looking at being healthy as whole. It has changes how I feel
are food in secure. about becoming healthier.” ~ Female, Class 4
• “I am starting to make changes on my diet because I want to be a
Objectives good role model for my granddaughter and my daughter.” ~ Male,
Cooking Matters
• • Utilize the trans theoretical model to assess the participants’ readiness to Class 3
Cooking Matters is a nutrition education program that connects
individuals with food by teaching them how to prepare healthy and
make behavioral changes. Each participants’ progressed is tracked from • “ I hate food. I think eating is a chore. But now I am re-discovering the
class one to six. joys in eating.” ~ Female, Class 2
tasty meals on a limited budget.
• This is a The curriculum includes a six week hands-on cooking course
• Participants are assigned mentors that will check in with the participants
once a week to help encourage and enhance behavior change throughout Afterthoughts
that would challenge participants to reconsider food choices, habits,
the six week course.
nutrition, food safety, shopping and meal planning. • These participants have great knowledge when it comes
• Cooking Matters provide the professional level curriculum,
• Helping participants create their very own S.M.A.R.T goal/s at class one to to cooking and diabetes. By using motivational
help track the progression of a specific behavior change base on what they
instructional materials and training whilst the local program partners
believe is their top priority for better health. interviewing, we were able to have some participants
customizes and build relationships to help address issues at a more reconsider their food choices and habits.
local level.
• By allowing a safe environment for participants to talk and
interact with one another, we encourage learning via
Significance • Adults with prediabetes or diabetes
exchanging ideas.
• According to the 2017 National Diabetes Statistic, 23 million living • Care takers or family members or decision makers
• Even though, we had a curriculum to follow; it was flexible
humans are diagnosed with diabetes and 7 million individuals are not • Participants on SNAP/WIC enough to allow us to tailor and customize it to the needs
diagnosed with diabetes yet.
of our participants.
• Research indicates that people with poorly controlled blood glucose
concentrations will show a decrease in HbA1C concentrations if
influenced by at least 10 hours of diabetes self-management Acknowledgement
Class Description We would like to thank:
• Cooking and preparing foods at home not only helps with blood 1 • Introductions
• Clark County Food Bank
glucose control home but can improve over all diet, consumption of • Claire Nichols; RDN
fewer calories and healthier families. • Establishing S.M.A.R.T Goals • Taylor Hargis; AmeriCorp Nutrition Educator
• • Jessika Brenin; AmeriCorp Nutrition Educator
Participants that completed the Cooking Matters curriculum not only • Assigning participants with mentors • Nichole Martinez; RDN, CDE
improved their cooking skills but also increase in self confidence in
meal preparation and in the kitchen. 2-6 • Use motivational Interview to encourage class participation and
interaction Insert class picture here
• Building a safe environment and allow room for participants to
support each other.
• Address nutrition misinformation
Weekly • Weekly reminded calls to increase class attendance
ins • Update on participant’s progress of their S.M.A.R.T Goals
• Addressing nutrition questions that participants may have