Impact of Community Based Dinner Club Program for Underserved Populations
Faculty Advisor Name
Juntack Oh
Department
Department of Kinesiology
Description
A significant component of quality of life is independence. To be independent, regardless of personal ability and disability, one must be adequately equipped with choice-making, decision-making, and problem-solving skills. Limitation in these skills may lead to inability to perform functional independent living, lessens participation in home and community settings, reduce his/her autonomy, and adversely impact the quality of life (Carter et al., 2011).
Food preparation is one of the daily living activities that utilize skills that are necessary for independent living. The ability to prepare, handle, and store food safely is a critical independent living skill for the underserved population. Learning cooking skills could promote independence, dignity, and self-determination in an underserved population (Kanfush & Jaffe, 2018). Therefore, it is important for the underserved population to learn meal preparation skills and to improve their quality of life.
In general populations, a cooking club has been shown to significantly impact individuals cooking related knowledge and skills (Gatenby et al., 2011) as well as a change in attitude towards food and an increase in an individual’s ability to cooperate in a group (Hall, 2013). These changes were due to exposing the individuals to different types of food, using different cooking methods and utensils throughout the program, and also having the participants practice basic skills such as cutting, chopping, stirring, ect (Hall, 2013).
Would a community-based cooking program have similar effects on an underserved population, such as individuals with disabilities?
At the Empowerment 3 center, we offer a variety of community-based wellness programs for the underserved population. The program utilizes under and graduate students as instructors and 1:1 mentors to coach/support individuals from the underserved population (mentee). Through the Empowerment 3 program, we seek to empower and influence meaningful changes in the quality of life of individuals and their families, professionals (in-service and pre-service), and communities.
The Dinner Club at the Empowerment 3 center provides nutrition education, cooking skills, and meal planning and preparation for the underserved population. Participants will learn about the importance of healthy eating and how to prepare basic meals while taking part in activities that promote the development of social skills.
The purpose of this study is to examine the effects of a community-based dinner club on underserved populations. This study will measure the individuals’ quality of life and enjoyment. Ten participants will attend a weekly dinner club that lasts 1 hour and 15 minutes for 8 weeks. Participants include those with disabilities, English language learners, and refugees. During this time individuals will receive a nutrition presentation followed by a nutritional activity that relates to the topic that they just learned. Afterwards, they will cook a meal in their mentor/mentee pairs. QOL measures will be taken pre and post of the 8-week intervention, while the enjoyment scale will be measured after each weekly session. Self-reflection of the program will also be collected from the participants who are capable of providing feedback.
Impact of Community Based Dinner Club Program for Underserved Populations
A significant component of quality of life is independence. To be independent, regardless of personal ability and disability, one must be adequately equipped with choice-making, decision-making, and problem-solving skills. Limitation in these skills may lead to inability to perform functional independent living, lessens participation in home and community settings, reduce his/her autonomy, and adversely impact the quality of life (Carter et al., 2011).
Food preparation is one of the daily living activities that utilize skills that are necessary for independent living. The ability to prepare, handle, and store food safely is a critical independent living skill for the underserved population. Learning cooking skills could promote independence, dignity, and self-determination in an underserved population (Kanfush & Jaffe, 2018). Therefore, it is important for the underserved population to learn meal preparation skills and to improve their quality of life.
In general populations, a cooking club has been shown to significantly impact individuals cooking related knowledge and skills (Gatenby et al., 2011) as well as a change in attitude towards food and an increase in an individual’s ability to cooperate in a group (Hall, 2013). These changes were due to exposing the individuals to different types of food, using different cooking methods and utensils throughout the program, and also having the participants practice basic skills such as cutting, chopping, stirring, ect (Hall, 2013).
Would a community-based cooking program have similar effects on an underserved population, such as individuals with disabilities?
At the Empowerment 3 center, we offer a variety of community-based wellness programs for the underserved population. The program utilizes under and graduate students as instructors and 1:1 mentors to coach/support individuals from the underserved population (mentee). Through the Empowerment 3 program, we seek to empower and influence meaningful changes in the quality of life of individuals and their families, professionals (in-service and pre-service), and communities.
The Dinner Club at the Empowerment 3 center provides nutrition education, cooking skills, and meal planning and preparation for the underserved population. Participants will learn about the importance of healthy eating and how to prepare basic meals while taking part in activities that promote the development of social skills.
The purpose of this study is to examine the effects of a community-based dinner club on underserved populations. This study will measure the individuals’ quality of life and enjoyment. Ten participants will attend a weekly dinner club that lasts 1 hour and 15 minutes for 8 weeks. Participants include those with disabilities, English language learners, and refugees. During this time individuals will receive a nutrition presentation followed by a nutritional activity that relates to the topic that they just learned. Afterwards, they will cook a meal in their mentor/mentee pairs. QOL measures will be taken pre and post of the 8-week intervention, while the enjoyment scale will be measured after each weekly session. Self-reflection of the program will also be collected from the participants who are capable of providing feedback.
