iCook: Use of an Online Process Evaluation to Facilitate Quality Control of a 5-State 4-H Program.
Objective: An online process evaluation tool was used to enhance quality control during a 5-state childhood obesity prevention pilot study. Family dyads (n=61; youth aged 9–10 and their primary adult food preparer) participated in 6-biweekly lessons to promote four priority areas (culinary skills; family meals; physical activity; food and activity goal setting). After each lesson, dyads completed online surveys, which were reviewed by researchers and lesson leaders for program improvement. Based on parent reporting on priority area goals, from earlier to later in the program, increased percentages were seen for number of biweekly family meals (82% to 88%), cooking with their children (35% to 57%) and decreased percentage for being active as a family (49% to 39%). Over the program, youth identified cooking (75%) and tasting (62%) as learning experiences compared to practicing communication at mealtime (29%). Online process evaluation facilitated researchers’ monitoring and responsiveness to multistate study implementation. Researchers were able to identify the translation of lesson priorities to the home environment and make changes for program improvement during pilot testing to improve the probability of positive intervention outcomes. Funding Source: USDA/NIFA/AFRI, Integrated Proposal for Childhood Obesity Prevention Challenge Area #2012-68001-19605 and state experiment stations.
The FASEB Journal
Abstract Number: 367.5
Kattelmann, Kendra and et al., "iCook: Use of an Online Process Evaluation to Facilitate Quality Control of a 5-State 4-H Program." (2013). Health and Nutritional Sciences Faculty Publications. 265.