Publication Date

2024

Document Type

Dissertation/Thesis

First Advisor

Cooke, Marcia

Second Advisor

Rosso, Beth

Degree Name

DNP (Doctor of Nursing Practice)

Department

School of Nursing

Abstract

Abstract

Insufficient fiber intake is a key contributor to diet-related chronic diseases (DRCD) such as obesity, hypertension, and diabetes. This evidence-based health promotion program evaluated integrating a teaching kitchen with the Full Plate Living Plan (FPL-TK) to increase daily fiber intake. Grounded in the Social Cognitive Theory, the 8-week employee health promotion program included hands-on culinary demonstrations, a structured FPL nutrition curriculum, and fiber tracking tools to help participants engage and participate in weekly health and wellness changes. The program successfully achieved high engagement rates, with 80% of participants reporting high satisfaction with the program and 100% of participants stating they would participate in this program again. Overall, 93% of participants self-reported increased daily fiber intake due to the FPL-TK program, and the result showed a 233% increase in fiber-rich foods presented pre vs post-potluck. One major limitation of this study was the small sample size and although biometric data was not statistically significant, the study was clinically significant to the program site and participants. Longitudinal studies are needed to highlight the effectiveness of increased fiber intake on reducing DRCD.

Keywords: fiber consumption, teaching kitchen, culinary demonstration, diet-related chronic diseases, health promotion, employee health, Full Plate Living, Social Cognitive Theory

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