The Effects of a Plant-Forward Cooking Workshop Program on Dietary Behaviors in Adults with Hypertension: A Feasibility Study

Abstract

Identifying effective nutrition education strategies to alleviate the prevalence of hypertension within the United States is critical. The purpose of this study was to determine the feasibility of an online six-week cooking and nutrition educational program for adults with hypertension. A pre/post feasibility study was conducted in which participants (n=9) met online weekly. Each one-hour class highlighted a different plant-forward recipe and discussed nutrition information. A group chat was implemented for building community and sharing nutrition and recipe knowledge. Participants completed 3-day 24-hour recalls, knowledge and attitude surveys, and a 24-hour urine sample for analysis of potassium and sodium. Results demonstrated a significant increase in nutrition knowledge (p=0.003) for managing fruit, vegetable, sodium, and potassium consumption for hypertension. No increase in fruit and vegetable consumption nor changes in urinary sodium and potassium were observed. Autonomous motivation and perceived social support were positively associated with attitudes towards fruit and vegetable consumption, and qualitative findings suggested dietary quality improvements. This study achieved its primary feasibility objectives and provided valuable insights for refining further culinary-based interventions. Future studies should expand with larger sample sizes and lengthier interventions.