Table 1.
Mapping the aims and activities of the cooking and nutrition component of the Bindjareb Yorgas Health Programme (BYHP) against the checklist of concepts of the Making Two Worlds Work (MTWW) framework (from Making two worlds work. Health promotion framework with an ‘Aboriginal lens’ ( 18 ))*
| Aims of the cooking and nutrition classes | Education and activities of the cooking and nutrition classes | MTWW framework checklist score |
|---|---|---|
| Use the intake recommendations of different food groups to maintain good health for self, children and family | Personnel: dietitian, facilitator and coordinator Evidence resources: Australian Dietary Guidelines and online resources Nutrition education topics: food groups, serving sizes, portion sizes, nutrient characteristics, energy and nutrient requirements (all ages), food modelling tool and management of chronic disease Skills: participant discussion and recipe selection for cooking class; food preparation and cooking; meal to take home for four people | 16/20 |
| Develop skills in planning for and purchasing healthy food on a budget, including reading food labels | Personnel: dietitian, facilitator and coordinator Evidence resources: Australian Dietary Guidelines and online resources Nutrition education topics: nutrition information panel, menu and meal planning, supermarket field trip, cost per kilo activity Skills: participant discussion and recipe selection for cooking class; food preparation and cooking; meal to take home for four people | 16/20 |
| Improve the safe delivery of family foods through safe food handling, preparation and storage | Personnel: facilitator and coordinator Evidence resources: Australian Dietary Guidelines; Safe Food Australia and online resources Food safety and kitchen safety education topics: hand, utensil and equipment hygiene, equipment safety, covering and refrigeration, storage Skills: participant discussion and recipe selection for cooking class; food preparation and cooking; meal to take home for four people | 16/20 |
| Develop new skills and knowledge in food preparation and cooking for home cooking and influencing family healthy food choices | Personnel: facilitator and coordinator Evidence resources: Australian Dietary Guidelines and online resources Nutrition education topics: topics above, reducing sugar, reducing salt, dietary fibre requirements, spreads, oils, discretionary choices, mixed foods, dietary patterns for self, children and family Skills: food preparation and cooking of main meal for four people; participant discussion and selection | 16/20 |
*
The research team used the MTWW framework checklist to determine if appropriate consideration was given to each concept of the MTWW framework in the planning and delivery of the cooking and nutrition classes.