Verónica Romero-Ferreiro, Rosario Susi, Eva M Sánchez-Morla, Paloma Marí-Beffa, Pablo Rodríguez-Gómez, Julia Amador, Eva M Moreno, Carmen Romero, Natalia Martínez-García, Roberto Rodriguez-Jimenez
Bayesian reasoning with emotional material in patients with schizophrenia
Frontiers in psychology
participant engagement psychosocial factors dietary behaviors important components food medicine cooking education programs purpose study describe multidisciplinary cooking program federally qualified health center central texas biannual harvest seasons 20222023 patients participated four six weekly 15 h handson cooking classes shared meals education produce delivery pretestposttest surveys assessed sociodemographic information health psychosocial factors dietary behaviors followup assessed group cohesionsense community classes survey data described using means proportions across four cohorts participants n 33 mean age 45 16 years 30 hispaniclatino 18 nonhispanic black 52 nonhispanic white average participants attended 66 sessions increases cooking selfefficacy p 0001 dietrelated selfmanagement strategies p 0001 observed followup data n 16 44 reported increased vegetable consumption participants 100 reported feeling like valued member cooking group 94 reported high levels belonging diverse community health center serving lowincome patients provision produce cooking education classes supported strategies improve dietrelated confidence skills behavior crosssector partnership within health care setting may help patients physicians prioritize nutrition food access