Journal of nutrition education and behavior · 2026
Examination of the Social Experience in a Virtual Culinary Nutrition Program for Dementia Risk Reduction.
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Beitel JulieAnne, O'Connell Megan E, Lieffers Jessica R L, Lawson Karen L, Parrott Edna, Cammer Allison
Аннотация
OBJECTIVE: Examine the social experience of participants in a pilot virtual nutrition education program for dementia risk reduction.
DESIGN: Observational fieldnotes, digital journal entries, semistructured interviews (n=15), and focus groups (n = 13) were used to collect qualitative data.
SETTING: Two separate but identical Cognitive Kitchen (CK) programs were delivered via Zoom from November to December 2022.
PARTICIPANTS: Participants (n = 21) were adults aged 55 years or over living in Saskatchewan, Canada.
INTERVENTION: The CK consisted of a preprogram orientation and 6 60-90-minute sessions that incorporated nutrition education and interactive food demonstrations.
MAIN OUTCOME MEASURES: The functions of social interactions in the program; facilitators and barriers to social engagement within the virtual setting.
ANALYSIS: The interpretive description approach guided inductive coding and the construction of themes.
RESULTS: Four themes were developed. Two themes captured the functions of social interactions in supporting learning and encouraging application. Another theme identified inherent trade-offs: advantages and missed connections with virtual delivery. The last theme described strategies to maximize socialization, ingredients for engagement.
CONCLUSIONS AND IMPLICATIONS: Social interactions facilitated perceived outcomes of enhanced knowledge and implementation of health-promoting strategies among adults in the CK. Careful planning is required to overcome inherent barriers to socialization with web-based program delivery.
DESIGN: Observational fieldnotes, digital journal entries, semistructured interviews (n=15), and focus groups (n = 13) were used to collect qualitative data.
SETTING: Two separate but identical Cognitive Kitchen (CK) programs were delivered via Zoom from November to December 2022.
PARTICIPANTS: Participants (n = 21) were adults aged 55 years or over living in Saskatchewan, Canada.
INTERVENTION: The CK consisted of a preprogram orientation and 6 60-90-minute sessions that incorporated nutrition education and interactive food demonstrations.
MAIN OUTCOME MEASURES: The functions of social interactions in the program; facilitators and barriers to social engagement within the virtual setting.
ANALYSIS: The interpretive description approach guided inductive coding and the construction of themes.
RESULTS: Four themes were developed. Two themes captured the functions of social interactions in supporting learning and encouraging application. Another theme identified inherent trade-offs: advantages and missed connections with virtual delivery. The last theme described strategies to maximize socialization, ingredients for engagement.
CONCLUSIONS AND IMPLICATIONS: Social interactions facilitated perceived outcomes of enhanced knowledge and implementation of health-promoting strategies among adults in the CK. Careful planning is required to overcome inherent barriers to socialization with web-based program delivery.