Single-Site Teaching Kitchen Project Increases Confidence for Dietary Interventions Aimed at Prevention of Kidney Stones in Known Stone Formers: A Pilot Study.

OBJECTIVE(S): Patterns of dietary intake are known risk factors for both kidney stone formation and recurrence. Dietary recommendations such as the Dietary Approaches To Stop Hypertension diet can reduce risk, but patients may lack knowledge or a practical understanding on implementing these diet patterns. Virtual teaching kitchens have proven effective in improving dietary practices in other populations, but have not been applied to patients with kidney stones. This study assessed the effectiveness of virtual teaching kitchen sessions in enhancing dietary confidence and practices for kidney stone prevention.

METHODS: Eligible adults, aged 18 years and older, with a history of recurrent kidney stones were recruited to participate in one of two virtual teaching kitchen sessions. Pre-intervention surveys were administered to participants assessing individual cooking habits and dietary confidence. Post-intervention surveys assessed changes in cooking attitudes, dietary confidence, and program satisfaction.

RESULTS: Forty-six participants completed both preintervention and postintervention surveys. Results showed significant improvements in enjoyment of trying new recipes, reduced frustration with cooking, and perceptions of home-cooked meals as both affordable and healthy. Participants also reported finding cooking less tiring and increased confidence in adopting key dietary practices, including reducing added sugar intake, choosing lean proteins, using spices instead of salt, consuming more fruits and vegetables, and controlling portion sizes (all P < .05).

CONCLUSIONS: The virtual teaching kitchen intervention significantly improved participants' confidence and attitudes toward adopting dietary practices essential for kidney stone prevention, highlighting its promise as an educational tool for patients.