The iCook 4-H Study: An Intervention and Dissemination Test of a Youth/Adult Out-of-School Program

Adrienne A White; Sarah E Colby; Lisa Franzen-Castle; Kendra K Kattelmann; Melissa D Olfert; Tara A Gould; Rebecca L Hagedorn; Douglas R Mathews; Jonathan Moyer; Kimberly Wilson; Kathryn Yerxa

doi:10.1016/j.jneb.2018.11.012

The iCook 4-H Study: An Intervention and Dissemination Test of a Youth/Adult Out-of-School Program

J Nutr Educ Behav. 2019 Mar;51(3S):S2-S20. doi: 10.1016/j.jneb.2018.11.012.

Authors

Affiliations

¹ School of Food and Agriculture, University of Maine, Orono, ME. Electronic address: awhite@maine.edu.
² Department of Nutrition, University of Tennessee, Knoxville, TN.
³ Nutrition and Health Sciences Department, University of Nebraska-Lincoln, Lincoln, NE.
⁴ Department of Health and Nutritional Sciences, South Dakota State University, Brookings, SD.
⁵ Davis College of Agriculture, Natural Resources, and Design, Division of Animal and Nutritional Sciences, West Virginia University, Morgantown, WV.
⁶ School of Food and Agriculture, University of Maine, Orono, ME.
⁷ School of Public Health and Health Sciences, Department of Biostatistics and Epidemiology, University of Massachusetts, Amherst, MA.
⁸ Department of Health and Nutritional Sciences, South Dakota State University, Extension, Brookings, SD.
⁹ University of Maine Cooperative Extension, Orono, ME.

PMID: 30851861
DOI: 10.1016/j.jneb.2018.11.012

Abstract

Objective: To describe outcomes from intervention and dissemination of iCook 4-H.

Design: Five-state, community-based participatory research and a randomized, controlled trial followed by a 5-state, nonrandomized dissemination test of the iCook 4-H curriculum with control and treatment groups.

Setting: Community and university sites.

Participants: Youths aged 9-10 years and their adult food preparer; 228 dyads in the intervention and 74 dyads in dissemination.

Intervention(s): Theoretical frameworks were Social Cognitive Theory and the experiential 4-H learning model. Six 2-hour, biweekly sessions on cooking, eating, and playing together followed by monthly newsletters and boosters until 24 months, expanded to 8 sessions for dissemination.

Main outcome measure(s): Youth body mass index (BMI) z-scores, measured height and weight, and youth/adult program outcome evaluations surveys.

Analysis: Linear mixed models, group, time, and group × time interaction for BMI z-score and program outcomes changes. Significance levels = P ≤ .05; interaction term significance = P ≤ .10.

Results: In intervention, treatment BMI z-scores increased compared with controls based on significant interaction (P = .04). For odds of being overweight or obese at 24 months, there was no significant interaction (P = .18). In dissemination, based on significant interaction, treatment youths increased cooking skills (P = .03) and treatment adults increased cooking together (P = .08) and eating together (P = .08) compared with controls.

Conclusions and implications: iCook 4-H program outcomes were positive for mealtime activities of cooking and eating together. The program can be successfully implemented by community educators. The increase in BMI z-scores needs further evaluation for youths in cooking programs.

Keywords: community-based participatory research; dyads; iCook 4-H; nutrition intervention; obesity prevention.

Publication types

Randomized Controlled Trial
Research Support, U.S. Gov't, Non-P.H.S.

MeSH terms

Adult
Body Mass Index
Child
Community-Based Participatory Research
Cooking
Family Relations / psychology*
Feeding Behavior / psychology*
Female
Health Promotion / methods*
Humans
Male
Middle Aged
Pediatric Obesity / prevention & control
Surveys and Questionnaires