Frontiers in Public Health (Dec 2023)

Feasibility pilot study of a Japanese teaching kitchen program

  • Megu Y. Baden,
  • Megu Y. Baden,
  • Sarasa Kato,
  • Akiko Niki,
  • Tomoyuki Hara,
  • Harutoshi Ozawa,
  • Harutoshi Ozawa,
  • Chisaki Ishibashi,
  • Yoshiya Hosokawa,
  • Yukari Fujita,
  • Yuya Fujishima,
  • Hitoshi Nishizawa,
  • Junji Kozawa,
  • Junji Kozawa,
  • Isao Muraki,
  • Yusuke Furuya,
  • Akio Yonekura,
  • Tatsuro Shigyo,
  • Taro Kawabe,
  • Iichiro Shimomura,
  • David M. Eisenberg

DOI
https://doi.org/10.3389/fpubh.2023.1258434
Journal volume & issue
Vol. 11

Abstract

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BackgroundThis pilot study examined the feasibility of a new lifestyle modification program involving a “Teaching Kitchen” in Japan. Our goal was to explore (1) feasibility of the program; (2) acceptability for class frequency (weekly vs. bi-weekly); and (3) changes in biometrics, dietary intakes, and lifestyle factors.MethodsA total of 24 employees with obesity in a Japanese company were recruited. Participants were randomly divided into two groups (weekly or bi-weekly group), each attending the program consisting of four two-hour classes (lectures on nutrition, exercise, mindfulness, and culinary instructions). Participants were observed for changes in dietary intakes, biometrics, and health related quality of life over the subsequent 3 months. We tested the between-group differences in changes using linear mixed-effect models.ResultsThe program completion rates were 83.3% in total (91.7% for weekly group and 75.0% for bi-weekly group). From baseline to post-intervention, significant decreases were observed in weight (p < 0.001), body mass index (p < 0.001), diastolic blood pressure (p = 0.03), body fat mass (p < 0.001), and dietary intakes in total fat (p = 0.03) and sodium (p = 0.008) among 17 participants who were available for measurements. Improvements in biometrics remained significant 1 month after the intervention (all p ≤ 0.03 in 14 participants). Participants' health related quality of life was significantly improved in bodily pain, general health, vitality, and mental component score (all p ≤ 0.047).ConclusionsThe new Japanese Teaching Kitchen program is feasible with high program completion rates in Japanese office workers with obesity. While this was a small feasibility study, significant multiple improvements in dietary intakes, biometrics, and health related quality of life suggest that this line of inquiry warrants further exploration to address obesity and obesity-related diseases in Japan.

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