Culinary Coaching Program
Promoting cooking skills and healthy eating in spinal cord injury through telemedicine culinary coaching program: A pilot study
The purpose of this study is to evaluate the usability, feasibility and value of the Culinary Cooking program. The Culinary Coaching program combines culinary skills training with health coaching techniques as a unique two-pronged telemedicine approach to improve nutrition. It includes culinary videos, combined with live, real time coaching discussions using videoconference software (Zoom). The findings from this project will be used to inform future educational programs.
Who is eligible to participate: To participate in this study, you:
- Adults (18+ yrs)
- Have sustained a spinal cord injury (paraplegia/tetraplegia
- Are able to use hands for cooking or be involved in 50% or more of food preparation and/or planning to on a routine basis
- Have access to internet and computer
What is involved:
If you agree to take part, you will be asked to engage in a culinary coaching telemedicine program that includes 12 weekly one-on-one 30-minute videoconference sessions through Zoom. These sessions will be delivered by a health coach who completed an 18-hour tele-training program in Culinary Coaching. During the first session, you will be asked to identify your vision regarding home cooking and 3-month goals. During each subsequent meeting, you will be asked to review your progress towards reaching the prior week’s culinary goals and identify goals for the coming week. A coach will help you to reach these goals through discussions or through referrals to active learning from the Culinary Resource Center (i.e., finding recipes or reviewing videos which address the required skill. You will be asked to participate in one pre- and three post- intervention questionnaires. Participants will also be invited to participate in a one hour (60 minute) post-intervention interview.
- 12-week telemedicine culinary coaching program
- Four questionnaires (Pre-intervention, post intervention, three and six month follow-up.
- Two 60-minute interviews (three and six month follow-up).
If you would like to participate or find out more please contact:
Faculty of Health Sciences, Queen’s University
Name of Principal Investigator: Sussan Askari, Faculty of Health Sciences, Queen’s University
Name of Co-Investigators(s): Nancy Dalgarno, Jennifer Turnnidge, Faculty of Health Sciences, Queen’s University