A qualitative exploration of family experiences with a virtual cooking and nutrition programme
Year: 2025
Type: article
Abstract: OBJECTIVE: The current study examined perceptions of and experiences with Flint Families Cook, a virtual cooking and nutrition programme for youth and families. DESIGN: Families were invited to participate in virtual focus groups after completing the 5-week Flint Families Cook programme. The research study was guided by Social Cognitive Theory. Researchers used thematic analysis to examine the transcribed focus groups, identify patterns across transcripts and develop emerging themes. SETTING: Families living in Flint and surrounding Genesee County, Michigan, USA, engaged in virtual focus groups via Zoom. PARTICIPANTS: 31; 90 % female, 39 % African American) participated in focus groups between October 2020 and February 2022. RESULTS: Five themes were generated from the focus group discussions: (i) general cooking challenges; (ii) class format; (iii) family support; (iv) provision of food; and (v) instruction and learning. CONCLUSIONS: In addition to perceived positive impacts on cooking skills and nutrition education, many participants shared that Flint Families Cook encouraged family cohesion and support. Most caregivers felt the programme, which included instruction by a chef and dietitian as well as ingredient box delivery, had important impacts on the emotional health of youth and family resilience. Flint Families Cook, and similar virtual scalable programmes, could broadly reach children and families to support physical and psychosocial health, especially in low-resource communities where such interventions may be most beneficial.
Source: Public Health Nutrition
Authors: Sarah Egan, Amy Saxe-Custack
Institution: Michigan State University
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
Open Access status: gold
Estimated APC paid: $3,550
OpenAlex ID: W7117293841
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