Virtual cook-along development and pilot testing in an intensive Mediterranean diet and physical activity intervention for older adults with arthritis
Document Type
Article
Publication Date
2024
Department/School
Health Sciences
Publication Title
Current Developments in Nutrition
Abstract
Objectives: Introduction: The Mediterranean diet (MedD) is positively associated with arthritis outcomes. Cook-alongs can promote behavior change and introduce new foods. Virtual cook-alongs are a newer tool without research on older women with arthritis. Objective: Develop and test feasibility of virtual cook-alongs embedded into an intensive, 8-week lifestyle (MedD and physical activity) behavioral health intervention. Methods: Two registered dietitians (RDs) assessed the literature to determine sectors of the MedD with low intake for older midwestern adults as well as foods and food groups associated with the MedD and favorable arthritis outcomes. Some foods were provided to participants throughout the intervention, with less reliance on provided foods with each session. Virtual cook-along session schedules were determined by participant availability. A short survey was conducted after each cook-along. MedD adherence was assessed at baseline, week 4, 8, and post intervention. Results: Four virtual cook-alongs were designed to align with MedD principles emphasizing fish, legumes, olive oil, vegetables, and fruit as a desert. Cook-alongs were delivered bi-weekly by RDs as part of a pilot, 8-week intensive lifestyle intervention. Three postmenopausal women participated in the pilot intervention. Including fish in the dietary intervention was a recruitment barrier and meals with fish received lower acceptance scores. All participants attended each cook-along; however, there was variable participation in food preparation, cooking, and eating the meal while online. MedD adherence improved over the 8-week program; while the scores decreased post intervention, they did not return to baseline. Conclusions: Virtual cook-alongs can be incorporated into an intensive dietary lifestyle intervention to promote dietary behavior change. Acceptance of and cooking fish maybe a barrier to MedD adherence in older midwestern adults.
Recommended Citation
Hutchins-Wiese, H. L., Pendleton, M., & Drossel, C. (2024). Virtual cook-along development and pilot testing in an intensive Mediterranean diet and physical activity intervention for older adults with arthritis. Current Developments in Nutrition, 8, 102200. https://doi.org/10.1016/j.cdnut.2024.102200
Comments
J. L. Hutchins-Wiese is a faculty member in EMU's School of Health Sciences.
C. Drossel is a faculty member in EMU's Department of Psychology.
*M. Pendleton is an EMU student.