Impact of virtual teaching kitchens on culinary and dietary behaviors of perimenopausal women: A mixed methods analysis

Background: Virtual teaching kitchens have been shown to improve dietary habits, cooking confidence and self-efficacy. This mixed methods study evaluates the quantitative impact of NuCook’s teaching kitchen programs on cooking, eating, and health habits of perimenopausal women. It also assesses which components of the intervention were most beneficial for participants to achieve health behavior changes based on qualitative feedback. Methods: The NuCook program consists of a series of online classes offered synchronously and asynchronously, with 45 minutes of live cooking instruction and 15 minutes of health and nutrition instruction. From September 2020 to May 2024, participants completed pre- and post-intervention surveys which addressed weight, dietary habits, and cooking confidence. Participants answered open-ended questions about their experiences with the program. Normally and non-normally distributed data were analyzed with paired samples t-tests and Wilcoxon signed rank sum tests, respectively. Qualitative analyses were conducted by two independent reviewers who manually charted themes in each participant response. Results: Of 817 unique participants, 537 completed both pre- and post-surveys, and 525 wrote testimonials after attending classes. Participants reported significant decreases in weight (p=0.017), consumption of red (p<0.001), processed meat (p=0.004), white grains (p<0.001), and sugary beverages (p=0.026), and significant increases in consumption of fish (p=0.012), total fruits and vegetables (p<0.001), and beans (p<0.001). Participants also reported significantly improved cooking confidence and dietary habits including following a balanced plate model (p=0.010), replacing salt with spices (p=0.029), and devoting time to physical activity (p=0.014). Participants cited learning and cooking healthy recipes and nutrition education most frequently as beneficial aspects of the courses. Participant testimonials emphasized three positive characteristics of the course: engagement, tools, and change. The easy engagement, and the tools of learning cooking skills and nutrition information were cited as beneficial aspects that supported change of cooking and dietary behaviors. Conclusions: The NuCook virtual teaching kitchen intervention improved dietary habits and cooking confidence among perimenopausal women. Qualitative analysis shows that NuCook courses engaged participants and provided them with tools, such as recipes and health education, to achieve health behavior changes. This demonstrates the potential of virtual teaching kitchen interventions to support lifestyle and behavior changes. Trial Registration: Study obtained IRB exemption.