Increasing self-efficacy with diabetes cooking schools

Dining with Diabetes, a diabetes cooking school program offered through West Virginia University Extension Service, targets dietary self-management and is guided by Social Cognitive Theory. This study compared two convenience samples of persons with diabetes. One group attended the program, (experimental, n = 34) the other, (comparison, n = 13) did not. The groups were evaluated at baseline and three-month post-test regarding knowledge about dietary management of diabetes, skill and self-efficacy in preparing simple recipes. Four participants in the experimental group (11.4%) and one person from the comparison group (7.7%) had increases in all three areas. The study also assessed Stage of Change regarding specific dietary behavior changes. Of those who had increases in knowledge, skill and self-efficacy, three in the experimental group and one in the comparison group had forward stage movement. Significant increases were seen in program participants regarding knowledge about artificial sweeteners and olive or canola usage.

Name thesis:degree_name

MS

Level thesis:degree_level

Thesis

Discipline thesis:degree_discipline

Community Practice

Year dc:date.available

2000

Author dc:creator

• Rye, Sheila

Contributors dc:contributor

• Irene Tessaro.

• Public health
• Nutrition

Identifier

https://researchrepository.wvu.edu/etd/1244

OAI identifier oai:identifier

oai:researchrepository.wvu.edu:etd-2247