Keywords
Cooking
Educación en salud
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Abstract
Objective: Evaluate the application of a cooking workshop as a food and nutrition education tool for people with ostomy. Methods: This is a cross-sectional study carried out with 26 individuals with an intestinal ostomy, of both sexes, aged 18 or over. To evaluate the cooking workshop a close-ended questionnaire was applied about the acceptability of culinary preparations and participants' satisfaction with the educational action. Statistical analysis was performed using BioEstat 5.0 and EpiInfo 3.5.1 software. The study was approved by the Research Ethics Committee. Results: A prevalence of females (80,8%) was found in the sample. Out of the total number of individuals, the majority (73,1%) had never taken part in a cooking workshop. The recipes were considered easy to execute (92,3%), with a high probability of reproduction by participants (61,5%). Regarding the acceptability of the preparations, the majority (80,8%) ate everything in the tastings and everyone (100%) reported enjoying the recipes. 50,0% of the individuals rated their knowledge about food as excellent after taking part in the workshop. The cooking workshop received 96,2% satisfaction score according to the hedonic scale (p<0,0001). Conclusion: The cooking workshop served as an effective method of food and nutrition education for people with stoma by promoting healthy eating habits.
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