Hospital Staff Acceptability of Cooking Demonstrations and Nutrition Education

E. Kemp, BS, K. Molnar, BS, A. Roberts, BS

ARAMARK Distance Learning Dietetic Internship Program, Philadelphia PA
ABSTRACT
Americas obesity rates are on the rise and an absence of nutrition education may be a contributing
cause. Studies suggest that by providing cooking demonstrations and promoting worksite wellness,
employees are likely to make healthier choices. A research study was conducted to evaluate the
acceptability of cooking demonstrations and nutrition education among hospital staff. This study was
implemented by three dietetic interns at different hospital sites: University of Maryland Medical Center
Midtown Campus in Baltimore, Maryland, Inspira Medical Center in Woodbury, New Jersey, and
Maple Grove Hospital in Maple Grove, Minnesota. A recipe was highlighted during a two-hour
demonstration, and hospital employees were encouraged to participate in a nutrition lesson followed
by a survey. Results showed that 77% of participants (n = 70) learned new nutrition information,
indicating high acceptability of the overall lesson. There was poor acceptability (<50% of participants)
regarding making healthy changes moving forward; however, 52.9% said they were likely to make the
recipe at home. Results showed that 61.4% of the participants had received nutrition education in the
past, but were interested in learning more through cooking demonstrations and lessons. Limitations
and suggestions for future studies are discussed.

METHODOLOGY
Cross-sectional research study of a two hour cooking demonstration of a Winter Bean Salad with nutrition education provided
Three different hospitals
Maple Grove Hospital in Maple Grove, Minnesota
University of Maryland Medical Center Midtown Campus in Baltimore, Maryland
Inspira Medical Center Woodbury in Woodbury, New Jersey
Incentives and prizes offered to participants who attended and completed the given survey
The purpose of the survey is to collect data about staff acceptability of nutrition education and cooking demonstrations, and the likelihood of using learned information. At the end of the study,
all survey results will be combined and analyzed.
Excel will be used to inferentially evaluate survey results by calculating means and percentages of collected data.

RESULTS
A 14 question survey was administered to cooking demonstration participants. A total of 72 surveys were collected but
2 did not meet the inclusion criteria as respondents were not hospital employees. 70 surveys will be evaluated.
Primary Results:
Five of the fourteen questions were aimed at determining acceptability of the demonstration/education.

INTRODUCTION
Today, 78.6 million U.S. adults and 12.7 million children and adolescents are obese.
Medical costs for obese individuals are $1,429 higher, on average, than those of a
healthy weight.1,2 Obesity is one example of a serious public health epidemic that can be
prevented with proper nutrition. Unfortunately, a lack of nutrition knowledge, coupled with
other factors, is causing obesity and other preventative diseases to follow an upward
trend. Nutrition education and worksite wellness programs are part of a recent trend in
dietetics that aim to prevent nutrition-related diseases and decrease healthcare costs. 3
Recent research studies have investigated the effects of nutrition education programs.
Results of such studies have suggested that healthy cooking demonstrations, along with
basic nutrition knowledge, can greatly improve an individuals health.4
Additionally, nutrition education offered through worksite wellness programs can help
reduce the cost of obesity-related health care for employers. Research studies have
shown that educating employees on healthy cooking, basic nutrition, and benefits of
exercising can lead to weight loss and a decrease in disease risk, as well as a decrease
in obesity-related costs for the employer.5,6
A study that assesses the acceptability of a cooking demonstration and nutrition
education lesson among hospital staff will provide valuable information on how to
effectively educate hospital staff on nutrition. It is also hoped that from learning how to
improve personal nutrition, hospital staff will be more likely to take nutrition into
consideration during patient care. This can help to highlight the importance of nutrition in
a healthcare setting for not only employees, but for patients as well.

RESEARCH QUESTION / OBJECTIVE

Determine the acceptability of cooking demonstrations/lessons, along with nutrition
education, by hospital staff to promote personal wellness.

A baseline percentage of 50% was chosen to determine the degree of acceptability. If the results for these
questions were less than 50%, the acceptability was deemed low; if the results were greater than 50%, the
acceptability was determined as high.
One of the fourteen questions collected information about how participants considered their nutrition and
eating habits before participating in the cooking demonstration/education. A follow up survey question asked
about the likeliness that the participant would apply the nutrition education that they learned during the
demonstration. If >50% of respondents indicated a higher ranking of learning versus previous knowledge, this
would indicate a high acceptability of the demonstration. If participants put the same ranking for each question,
this would indicate no learning. If participants put a lower ranking for learning versus prior knowledge, this
would indicate poor acceptability.

37% indicated they were more likely to make a healthy change after the demonstration
19% indicated they were less likely to make a healthy change after the demonstration
44% indicated they would not make any changes after the demonstration

One survey question allowed participants to choose actions that they would make towards a healthier lifestyle.
90% of participants were interested in future nutrition education/demonstrations
61.4% of participants were able to recall new information they learned
52.9% of participants plan to make the Winter Bean Salad at home

CONCLUSION
Nutrition education and cooking demonstrations among hospital staff provide an
opportunity to learn ways to make healthy, positive lifestyle changes. This study
sought to understand the interest level of hospital staff and the feasibility of
replicating a basic, healthy recipe at home. While the majority of survey results
indicated poor acceptability, it should be highlighted that hospital staff indicated
they were willing to receive further nutrition education or cooking demonstrations
and that they would replicate the recipe at home. This provides hope that hospital
staff will implement healthy lifestyle changes as a direct result of nutrition
demonstrations. If nutrition education becomes more readily available to hospital
staff, acceptability rates may increase. Future studies investigating the
acceptability of cooking demonstrations and nutrition education among hospital
staff should hold specific classes and focus on standardization across research
sites to ensure reliable results. Additionally, future studies should follow through
with hospital staff participants to determine if changes are actually implemented
and if these changes also impact patient care.

REFERENCES
1.

2.
3.
4.
5.

Carroll, MD, Ogden, CL. Prevalence of Overweight, Obesity, and Extreme Obesity Among
Adults: United States, Trends 19601962 Through 20072008. NHANES. June 2010.
http://www.cdc.gov/NCHS/data/hestat/obesity_adult_07_08/obesity_adult_07_08.pdf.
Accessed October 28, 2011.
Hainer V, Toplak H, Mitrakou A. Treatment Modalities of Obesity. What fits Whom?
Diabetes Care. 2008: 31(2): S269-S277.
Harper J, Madam AK, Ternovits CA, et al. What Happens to Patients Who Do Not FollowUp after Bariatric Surgery?.2007;(73) 181-4.
Chevallier JM, Paita M, Rodde-Dunet, MH, et al. Predictive Factors of Outcome After
Gastic Bypass. Annals of Surgery. 2007; 246(6): 1034-39.
Shen R, Dugay G, Rajaram K, et al. Impact of Patient Follow-Up on Weight Loss after
Bariatric Surgery. Obesity Surgery. 2004; 14: 514-19.

(References section optional on Poster)

DISCUSSION
77% of participants learned new nutrition information

Research review suggests that education programs or demonstrations that increase nutrition and food knowledge among participants help lead to positive lifestyle
changes among these participants.11
Limitations:
Implemented across three different hospitals with different demographics
Demonstration offered one day over 2 hour period
Lesson plan had to be shortened or accommodated for participants in a rush
Survey had 14 questions but one question was on back side of page. Some participants missed this question.
Future research:
Standardization across hospitals
Hold specific classes about nutrition topics
Follow through with hospital staff participants on education retention and application

CONTACT INFORMATION
For additional information, please contact:
Eman Kemp, Dietetic Intern
kemp-eman@aramark.com
Kristen Molnar, Dietetic Intern
molnar-kristen@aramark.com
Ashley Roberts, Dietetic Intern
roberts-ashley@aramark.com

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