Pioneering behavioral research conducted by FamilyCook Productions was published in the Journal of Health Promotion Practice in 2020. The article, “Experiential Features of Culinary Nutrition Education That Drive Behavior Change: Framework for Research and Practice” is the result of a collaboration between FamilyCook Productions, Dr. Pam Koch, Laurie M. Tisch Center for Food, Education & Policy, Program in Nutrition, Teachers College Columbia University and researcher Dr. Jennifer Utter, University of Auckland.
The paper proposes a framework that can assist health promotion practitioners who may already be implementing culinary-type teaching kitchen programs that focus on treating or preventing chronic diseases. The framework is also useful to those considering developing such culinary-based programs to enhance outcomes. The behavioral components offered in the paper may fulfill a programmatic design gap that has made it challenging for culinary interventions to demonstrate improved health outcomes that are sustained over time.
“This framework provides clear and practical ways for culinary education to really resonate with people’s lived experiences, so they feel excited and confident about home cooking” - Co-Author Dr. Pam Koch
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