The Development, Implementation and Evaluation of a Culinary and Nutrition Education Programme
This study involved the development, implementation and evaluation of the InSajru Aħjar, Nieklu Aħjar (Cooking Better, Eating Better) SANA programme, a six-week experiential culinary and nutrition education intervention designed to support adults transitioning from structured obesity treatment to independent living. A mixed-methods randomised-control trial was conducted in Malta, with an intervention group (IG, n=12) and a control group (CG, n=9). Pre-post questionnaires assessed cooking and nutrition knowledge, food preparation practices, self-efficacy, self-control and the home food environment. Focus group discussions provided greater insights. Compared with the CG, IG participants demonstrated statistically significant improvements in healthy food preparation and cooking knowledge (p = .002), food preparation, cooking and eating practices (p = .02), shopping self-efficacy (p = .016), cooking self-efficacy (p = .007), self-control in healthy eating behaviours (p = .004) and availability of prepared vegetables ready for consumption (p < .022). Gains were also observed in specific behaviours, including meal planning, preparing meals from basic ingredients, avoiding highly processed foods and consuming vegetables and fruit more regularly. Qualitative findings highlighted increased confidence in food choice, improved cooking skills and enjoyment of healthy food preparation. Despite persistent barriers, such as emotional eating, food costs and family preferences, the SANA programme effectively enhanced food literacy, self-efficacy and sustainable healthy eating practices.