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Education Program Research

This research, conducted by a diverse team, aims to improve nutritional education through community cooking classes. By analyzing data from 24 mixed-method interviews, we identified key challenges associated with certain food categories such as meats, vegetables, and ethnic cuisines. Majority respondents expressed a desire to learn about various cooking styles, while preferences for class scheduling were mixed. Recommendations emphasize convenient locations and incorporating nutritious recipes, addressing barriers like transportation and scheduling to foster interest and participation in future cooking classes.

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Education Program Research

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  1. Education Program Research Team members: Katie Bartholomew, Chris Chase, Bryce Hufford, JojoeNujoy, Rafael Ramirez, Taylor Robertson, Morgan Smith, Vanessa Steinberg, Kalie Wilburn and Yuzhu Zhang

  2. Objectives • Nutritional Education Program • Research for program development • 24 mixed method interviews

  3. SWOT Analysis

  4. Foods found to be challenging Categories Specific Foods • Meat * • Vegetables * • German Food • Italian Food • Diabetic • Desserts • Chinese Food • Balanced Meals • Beans and Rice * • Enchiladas • Majority found that they had no challenges in the given food. • *foods with the highest votes

  5. How many days a week do you cook meals? # of responses 0 1 2 3 4 5 6 7 # of days/week

  6. Possible locations for classes • Public schools close to food pantries for nutritional cooking classes • 445 Royal Avenue - Bethel Food Pantry • Fairfield Elementary School • 1464 West 6th Avenue - Catholic Community Services • South Eugene H.S. • 1025 G St - Catholic Community Services • Springfield High School • 1410 W 13th Ave - Eugene Faith Center • South Eugene H.S. • 770 Bailey Hill - FFLC Food Pantry at FFLC

  7. Specific types of food interviewers want to learn how to cook Results • Fried Chicken • Brisket • Mexican Style * • Vegan • Nutritious * • Food that does not require electricity • Meat • Beans and rice • Majority of the people found that they did not have a preference on the foods that they wanted to learn how to cook. • * foods that had the highest votes

  8. Cooking Class - Themes • As a group the families did not specify a style of food they want to learn how to cook, instead expressing a general desire to learn how to cook a variety of food types. • Themed cooking nights • Take home recipes

  9. Cooking Class - Schedule • Our results show that families are split between taking a class on weekends and taking a class on weekdays. • Locations suggested for a class were generally the same as location the survey was issued. • Families also mentioned that any place accessible by LTD is a good class location.

  10. What are the best days and times for you to attend a cooking class?

  11. How often would you like to attend a cooking class?

  12. What would prevent you from attending a cooking and nutrition class, if it were offered? • Respondents were split on whether they would attend a class or not. • However, those respondents excited about attending a class have a variety of issues, some in our control (transportation, type of instruction, scheduling) and others not (weather, sickness).

  13. Recommendations • Significant interest for a program • Already have basic knowledge • Benefit from new recipes and nutrition • Creating convenient time and place

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