NHSGGC Cooking course Lizzy Hammond Health Improvement Senior (Nutrition) NHS Greater Glasgow & Clyde

NHSGGC Cooking course Background NHSGGC developed universal 6 week cooking programme for target groups to address main barriers: No conclusive evidence on impact of cooking programmes but some improvement found in confidence, skills and knowledge Pregnant women Overweight and obese Biggest barriers to eating healthy indentified as time, cost, knowledge and accessibility Include outline of the course – What was the evidence for taking a more structured, inflexible approach. Our aim is clear to improve diet through developing knowledge and cooking skills to cook at home. Our challenge to provide courses to the right people and provide them the informations/skills required to make the biggest impact. Older adults Early years Carers Long Term Conditions e.g. Type 2 Diabetics Vulnerable communities Themes of: food planning & purchasing, food preparation and cooking & storage 10 week Learning Disability cooking course

NHSGGC Cooking course Course Content 6 x 2 hour sessions Education and cooking element Content cross referenced to ensure barriers were being addressed in purchasing, planning and cooking/storage. ‘Bolt on’ resources when working with specific target groups Selection of recipes to cook to allow some flexibility and everyone can taste a selection of meals. Enough food for tastings and food to be taken home Recipes provided Include outline of the course – What was the evidence for taking a more structured, inflexible approach. Our aim is clear to improve diet through developing knowledge and cooking skills to cook at home. Our challenge to provide courses to the right people and provide them the informations/skills required to make the biggest impact.

NHSGGC Cooking course Commissioned existing facilitators to deliver 16 courses Developed evaluation framework with the University of Glasgow Supported The Scottish Government Eat Better Feel Better campaign Developed recipe book from ‘Lets Get Cooking’ recipes and course content NHSGGC Health Improvement Nutrition Network developing a quality assurance framework Developed capacity building model for organisations working with target groups Building capacity with partners allows ‘inforcement’ – from CFHS commissioned research. Recipe books – Choose these recipes, nutritional information, low cost, simple (a 2 week menu plan costed from the recipes).

Develop clinical pathways NHSGGC Cooking course The Future Reflect on evaluation findings Develop community cooking facilitator network Implement the quality assurance framework Cooking programme Develop community cooking facilitator network Platform for trained facilitators and ourselves to share information, provide updates, content /resources and allow networking. Locally and and board area. Facebook, NHSGGC public website, annual event. Reflect on evaluation findings Continue to build capacity with organisations working with target groups Implement the quality assurance framework Develop and pilot clinical pathways Build capacity and support local organisations working with target groups Develop clinical pathways

NHSGGC Cooking course What works well The Challenges Partnership, partnership, partnership! Communication Provide ongoing support The Challenges Delivery: Change to a universal model with more limited flexibility Training: Cooking courses are not just another course It takes time to get it right Costs Discuss targeting: People on the course and also those being trained.

NHSGGC Cooking course Thankyou Time for questions Discuss targeting: People on the course and also those being trained.