Table 2.
Average Within-Subject Change in Participants’ Self-Rated Scores Between Pre- and Post-Intervention Timepoints
| Time 1 ➔ Time 2 | Time 1 ➔ Time 3 | n | |||
|---|---|---|---|---|---|
| Estimate | 95% CI | Estimate | 95% CI | ||
| Attitudes About Counseling Patients | |||||
| I am [x] to effectively counsel patients on how to practice a healthy lifestyle | |||||
| Motivated | 0.8 | (−0.5, 2.1) | 0.1 | (−1.2, 1.4) | 30 |
| Excited | 0.7 | (−0.4, 1.8) | 0.63 | (−0.5, 1.8) | 29 |
| Prepared | 2.8*** | (1.6, 4.0) | 2.2** | (1.0, 3.4) | 30 |
| I have the [x] knowledge necessary to effectively counsel patients on how to practice a healthy lifestyle. | |||||
| Medical | 1.9** | (0.7, 3.1) | 1.2 | (−0.003, 2.4) | 30 |
| Nutritional | 1.8*** | (1.0, 2.6) | 1.3** | (0.5, 2.1) | 30 |
| Culinary | 3.0*** | (1.8, 4.2) | 2.6*** | (1.4, 3.8) | 30 |
| Objective Culinary Knowledgea | |||||
| Total scoreb | 3.6*** | (2.4, 4.9) | 1.6* | (0.4, 2.9) | 29 |
| Attitudes about Own Lifestyle | |||||
| I have the [x] necessary to practice a healthy lifestyle | |||||
| Motivation | 0.8 | (−0.2, 1.8) | 0.2 | (−0.8, 1.2) | 30 |
| Medical knowledge | 1.1* | (0.2, 2.0) | 0.4 | (−0.5, 1.3) | 30 |
| Nutritional knowledge | 1.3* | (0.2, 2.4) | 1.3* | (0.2, 2.4) | 30 |
| Culinary theory/knowledge | 2.7*** | (1.6, 3.8) | 2.2** | (1.1, 3.3) | 30 |
| Culinary technique/skills | 3.1*** | (1.9, 4.3) | 3.0*** | (1.8, 4.2) | 30 |
| I can use culinary knowledge and skills to positively impact my [x]. | |||||
| Health | 0.3 | (−0.9, 1.5) | 0.2 | (−1.0, 1.4) | 29 |
| Wellness | 0.1 | (−1.0, 1.2) | 0.2 | (−0.9, 1.3) | 30 |
| Self-Reported Behaviors | |||||
| Estimated number of times per week you eat the following types of meals | |||||
| Restaurants | −0.3 | (−1.1, 0.5) | − 0.3 | (− 1.1, 0.5) | 30 |
| Pre-prepared | −0.2 | (−1.6, 1.3) | −1.3 | (−2.7, 0.1) | 29 |
| Homemadeb | −0.2 | (−3.1, 2.7) | 3.1* | (0.2, 6.0) | 30 |
| Percent of meals homemade | 4.1 | (−7.5, 15.7) | 13.7* | (2.1, 25.3) | 30 |
n the number of person-time observations in each model, CI Confidence interval
*P < .05 **P < .01 ***P < .001
Estimates and confidence intervals obtained from linear regression models with individual fixed effects
aObjective culinary knowledge is the total score from a 10-question multiple choice assessment, with 1 point given to each correct answer
bFor these variables (total score, homemade), there was a significant within-subject change between time 2 and time 3 at the P < .05 level. For all other variables, there was no significant within-subject change between time 2 and time 3