Patterns of home cooking practices among participants in a behavioral weight loss program: A latent class analysis.

Margaret Raber, Michael C Robertson, Thuan Le, Leticia A Gatus, Ruth Rechis, Katherine Oestman, Karen Basen-Engquist

Journal: Appetite 2023;184():106504

PMID: 36841438

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Abstract

Cooking education is a popular approach to health promotion; however, the relationship between specific cooking practices, diet and weight loss is not well understood. The goal of this study was to 1) evaluate the relationship between cooking practices, dietary behaviors, and weight loss after a weight loss intervention and 2) identify patterns of cooking practices and their implications on weight loss. Using a quasi-experimental, single-arm cohort study design, we analyzed data from 249 adults with overweight/obesity who were participating in a weight loss program. Participants self-reported demographics, height and weight, and diet and physical activity behaviors. The Health Cooking Questionnaire 2 (HCQ2) was used to collect information on cooking practices post intervention. The HCQ2 responses were used to generate Healthy Cooking Index (HCI) scores, a summative measure of cooking practices with the potential to influence health. Latent Class Analysis (LCA) was utilized to define distinct patterns of cooking behaviors. Cooking patterns and HCI scores were examined relative to participant demographics, dietary behaviors, and weight loss. HCI scores post-intervention were positively associated with age, weight loss, and favorable dietary behaviors in this study. The LCA revealed three distinct patterns of cooking behavior (Red Meat Simple, Vegetarian Simple, Health & Taste Enhancing). The Red Meat Simple cooking pattern was associated with less weight loss compared to other patterns. The findings of this study set the foundation for more research on cooking education as a method for improving weight loss outcomes in the context of behavioral interventions.

Address: Department of Health Disparities Research, University of Texas MD Anderson Cancer Center, Houston, TX, USA. Electronic address: [email protected].; Department of Nutrition, Metabolism & Rehabilitation Sciences, University of Texas Medical Branch at Galveston, Galveston, TX, USA. Electronic address: [email protected].; Department of Health Disparities Research, The University of Texas MD Anderson Cancer Center, Houston, TX, USA. Electronic address: [email protected].; Ambulatory Operations, The University of Texas MD Anderson Cancer Center, Houston, TX, USA. Electronic address: [email protected].; Be Well Communities™, The University of Texas MD Anderson Cancer Center, Houston, TX, USA; Cancer Prevention & Control Platform, The University of Texas MD Anderson Cancer Center, Houston, TX, USA. Electronic address: [email protected].; Be Well Communities™, The University of Texas MD Anderson Cancer Center, Houston, TX, USA; Cancer Prevention & Control Platform, The University of Texas MD Anderson Cancer Center, Houston, TX, USA. Electronic address: [email protected].; Department of Health Disparities Research, The University of Texas MD Anderson Cancer Center, Houston, TX, USA. Electronic address: [email protected].

DOI: 10.1016/j.appet.2023.106504