A hands-on approach to learning about healthy eating

The Canterbury-West Coast Division of the Cancer Society used a hands-on approach to promote healthy eating to Christchurch parents. Participants attending the Rowley Parents Programme workshops had the chance to make meals and take them home for their families to eat, as well as getting recipes and a range of healthy eating tips.

Information co-ordinator Sue Clark says the sessions were promoted through schools, Pacific and Māori networks.  Twenty-two people registered for five sessions, which were supported by funding from HSC.

Sue says a Heart Foundation-trained community worker Tokanga Vehikite prepared meals with help from participants. A Cancer Society health promoter, as well as a Heart Foundation staff member, also attended the sessions to give support and discuss healthy eating and food preparation tips with the group. Session themes included school lunches and snacks, food hygiene, breakfast, fruit and vegetables, takeaways and healthy fast food, shopping and budgeting. Participants chose party time as a theme for the last session.

At the first session each participant was given a folder containing the recipes being prepared, flyers, and additional resources from the Heart Foundation, Cancer Society and Community & Public Health. Participants were also given a wok frypan at their first session, as well as food items to take home to prepare one of the recipes being demonstrated. Feeding our Futures merchandise (aprons and vegetable peelers), a paring knife, two chopping boards and a Cancer Society Cooking Made Easy recipe book were included in the take-home packs after the fifth session.

Evaluation included contacting participants by phone in the three days following the final session and four participants attended a focus group facilitated by a Cancer Society staff member.  Sue reports that eight participants who answered a questionnaire all indicated their families had made some changes to what they eat, including trying more vegetables, eating as a family more often, using less fat, and using more grains and rice. Participants found the recipes and other resources very useful.

The eight people who filled out the questionnaire said they would recommend the course to others because they had learnt about cooking, healthy foods, saving money, smaller portions – and they had met new people and had fun.

Tips from Sue

• Think carefully about how many people your venue can comfortably accommodate.
• Ten to 12 participants is a good number if you want to actively involve participants in the demonstrations and discussions.
• Consider providing childcare. A number of preschool children came to the first session, making it difficult for mothers to be actively involved. Babies under six months were not an issue.
• Session content – good planning is essential and avoid trying to cover too many recipes and messages in any one session.