A pilot study : evaluation of the effectiveness of a cooking class in increasing cancer patients' self-efficacy, sense of control and knowledge.

Nutrition and cancer patients’ food choices impact treatment outcomes and survival rates. The goal of nutrition education is dietary behavior change, yet it is unclear which educational format is the most effective. The aim of this pilot study was to evaluate the effectiveness of a cooking class in increasing cancer patient’s cooking knowledge, self-efficacy and sense of control during treatment and recovery through meal planning and food preparation. A pre-and post-test survey design was implemented on a convenience group. Paired t-tests were performed for pre-and post study comparisons, with independent sample t-tests for between-group comparisons. There was a significant increase in knowledge after the cooking class intervention (p<.05). Subjects with a bachelor’s degree had a higher sense of control (p<.10), compared with those with trade/technical/vocational training. Given the results were validated in a larger patient population, these data suggest that demographic characteristics need to be considered during nutritional educational experiences to enhance the intervention effectiveness.