Table 1.
Self-Rated Group Mean Scores from Participants at Pre-, Immediately Post-, and 2 Months Post-Intervention
| Time 1 Pre-Intervention |
Time 2 Immediately Post-Intervention |
Time 3 2 Months Post-Intervention |
||||
|---|---|---|---|---|---|---|
| Mean | n | Mean | n | Mean | n | |
| Attitudes about Counseling Patients | ||||||
| I am [x] to effectively counsel patients on how to practice a healthy lifestyle | ||||||
| Motivated | 8.2 | 10 | 9.0 | 10 | 8.3 | 10 |
| Excited | 8.2 | 10 | 8.9 | 10 | 8.7 | 9 |
| Prepared | 4.8 | 10 | 7.6 | 10 | 7.0 | 10 |
| I have the [x] knowledge necessary to effectively counsel patients on how to practice a healthy lifestyle | ||||||
| Medical | 6.0 | 10 | 7.9 | 10 | 7.2 | 10 |
| Nutritional | 5.9 | 10 | 7.7 | 10 | 7.2 | 10 |
| Culinary | 4.5 | 10 | 7.5 | 10 | 7.1 | 10 |
| Objective Culinary Knowledgea | ||||||
| Total score | 5.3 | 9 | 8.8 | 10 | 6.9 | 10 |
| Attitudes about Own Lifestyle | ||||||
| I have the [x] necessary to practice a healthy lifestyle | ||||||
| Motivation | 7.8 | 10 | 8.6 | 10 | 8.0 | 10 |
| Medical knowledge | 6.9 | 10 | 8.0 | 10 | 7.3 | 10 |
| Nutritional knowledge | 6.4 | 10 | 7.7 | 10 | 7.7 | 10 |
| Culinary theory/knowledge | 4.7 | 10 | 7.4 | 10 | 6.9 | 10 |
| Culinary technique/skills | 4.5 | 10 | 7.6 | 10 | 7.5 | 10 |
| I can use culinary knowledge and skills to positively impact my [x]. | ||||||
| Health | 8.8 | 9 | 9.0 | 10 | 8.9 | 10 |
| Wellness | 8.8 | 10 | 8.9 | 10 | 9.0 | 10 |
| Self-Reported Behaviors | ||||||
| Estimated number of times per week you eat the following types of meals | ||||||
| Restaurants | 3.2 | 10 | 2.9 | 10 | 2.9 | 10 |
| Pre-prepared | 2.3 | 10 | 2.3 | 9 | 1.0 | 10 |
| Homemade | 14.7 | 10 | 14.5 | 10 | 17.8 | 10 |
| Percent of meals homemade | 64.4% | 10 | 68.5% | 10 | 78.1% | 10 |
aObjective culinary knowledge is the total score (0–10) from a 10-question multiple choice assessment, with 1 point given to each correct answer