Cook and healthy eating impact assessment 2015-2016 by Tamworth Borough Council

COOK AND HEALTHY EATING PROJECT

t n e m s s e s Impact 5Aâ&#x20AC;&#x201C;s31 March 2016 1 April 201

Page

Contents Summary

Introduction

How participants get involved

Attendance

Summary of pre-questionnaire results

• • • •

• • • • • •

Purpose Objectives Aims Outcomes

Background Participants Methodology & Monitoring Risk Assessment First Aid Financial Implications

Changes & impact following the project

Level 2 - Food Safety and Hygiene for Catering Certificate & participant feedback

After the event

Moving forward

Appendices

• • • • •

Appendix A - Project flyer Appendix B - Invite letter Appendix C - Questionnaire Appendix D - Case studies Appendix E - Additional case study information

COOK AND HEALTHY EATING PROJECT

Summary Purpose The Cook and Healthy Eating Project has been co-ordinated and supported by the Council’s Tenant Regulation and Involvement Team in partnership with Community Together CIC (Community Interest Company). This is the third successful year that the project has been running and encourages participants to share knowledge, ideas and skills in an informal setting. The project allows an exchange of skills between generations through the activity of cooking and eating healthier on a budget.

Objectives: • Deliver a range of structured healthy eating events to increase familiarity with the balance of good health and lifestyle choices • Facilitate practical healthy eating activities involving those groups traditionally considered ‘hard to reach’ • Increase the availability and promotion of healthy food choices through opportunities for participants to learn more about how the food they eat can impact on their health and improve their conﬁdence in selecting and cooking healthier meals • Promote partnership working and signposting to other organisations that can also assist in healthier lifestyle choices.

Aims: • Create better understanding between participants to share learning and knowledge and to develop cooking and budgeting skills • Develop skills and knowledge around healthier eating options through learning about alternative cooking methods • Increase participants confidence/skills and help promote self-esteem while working in a team environment to contribute to increased employment opportunities • Enhance physical and emotional well-being, promote good mental health and support the needs of participants while welcoming their individuality and differences • Create opportunities for participants to be better informed and prepared to make healthier lifestyle choices • Develop and improve the necessary skills and confidence about budgeting in the preparation of well-balanced meals for families on low incomes • Demonstrate additional health aspects to include sourcing ingredients, food preparation, food labelling and hygiene • Provide opportunity for participants to obtain a food and hygiene qualification

Outcomes: • • • • • • • • • •

Increased community knowledge and awareness of healthy food and lifestyle choices Created supportive and accessible environments for healthy eating Supported community involvement and increased intergenerational activity Raised awareness of access to healthy affordable food choices Increased conﬁdence and/or skills in using fresh food in preparation and cooking of healthy food Raised awareness of the impact of a healthy food intake upon physical and mental wellbeing Increased budgeting skills for participants on low levels of disposable income Achieved Food Hygiene Level 2 City & Guilds accredited certiﬁcate awarded through Virtual College Increased employment and volunteering opportunities through the development of personal skills Improved communication skills to combat issues of social isolation

All participants are offered the opportunity to take part in an online Food Hygiene Course, Level 2. This is a City & Guilds accredited certiﬁcate awarded through Virtual College. Participants work through the modules at their own pace with ongoing support. This qualiﬁcation is formally known as Foundation or Basic Food Hygiene and maps to industry standards in Food Safety and Hygiene. At the end of the completed six-week period, participants are presented with a slow cooker and complimentary grocery voucher. In addition, all participants are contacted as part of a debrief session to determine individual progress and development in respect of the Cook and Healthy Eating project.

COOK AND HEALTHY EATING PROJECT

Introduction Background Housing has a key role to play in preventing poor health and in helping people whose health is compromised to maintain a decent quality of life. Landlord Services has made a commitment to reduce inequalities in health and wellbeing developed through a set of actions as part of the wider Health Inequalities Plan. Actions have been imbedded within individual work streams that Landlord Service has delivered between 2014/15 and 2015/16 and continues to deliver throughout 2016 /2017. The Cook and Healthy Eating project is run by the Tenant Regulation and Involvement team. The project is carried out in partnership with Community Together CIC, a not-for-proﬁt Community Interest company promoting community cohesion, breaking down barriers between generations through social activities, providing volunteer and learning opportunities and signposting to local services. The project was an idea originally initiated by Seniors United (Sheltered Housing Tenants Forum) at a time when Tamworth was being reported in the media as unhealthy with a high obesity rate. Members of Seniors United expressed concern that both the skill and techniques associated with cooking and in the preparation of meals appeared to be lost among the younger generation. In addition, they also acknowledged the cost of foods considered ‘healthier’ and the need for greater awareness of the promotion and beneﬁts of healthier food choices.

Participants The project co-ordinators asked for expressions of interest in the following ways; • Tenants registered on the Council’s database of involvement • Promoting the project at events across the borough • Participants who visit the Community Café • Recommendations from local GPs/nurses, Job Centres/clubs and supported housing groups Participants are invited to an initial welcome session to gain insight into the understanding behind healthier eating and to explore the barriers and facilitating factors for particular dietary choices

Methodology and monitoring Methods used for increasing awareness of healthier food choices have included six cooking sessions, presentation on the promotion of fruits and vegetables using visual aids, a wide selection of cookery books and the distribution of pamphlets and recipe cards throughout the project, individual case studies and the offer to participate in a Food & Hygiene qualiﬁcation. A debrief session is held afterwards to assess key skills and personal assessment of changing or alternative eating habits. There is also an opportunity to access partner organisations (e.g. Citizens Advice Bureau)

Risk Assessment A risk assessment has been jointly undertaken by Community Together CIC and Tenant Regulation & Involvement and is used for the purpose of the above project. The risk assessment is amended in accordance with individual venue and participant needs. The venues used for the project are Edward Court Sheltered Housing Scheme, Sacred Heart Church in Glascote and the Sure Start Centre.

First Aid All project co-ordinators are First Aid trained and are aware of any particular participant’s needs that may need to be accommodated for. Questions are asked about general health/mobility of participants during the introduction period to the project.

Financial implications The cost of two Cook and Eating Healthily on a Budget projects is as follows. Ingredients £5 per person (£5 x 12 people) over 6 weeks £15 x 12 – Food Hygiene Level 2 City & Guilds accredited Slow cookers £30 x 12 Total cost per each six-week programme

£360 £180 £360 £900

Two six-week programmes totalling

£1,800

The above was met within the existing Tenant Regulation & Involvement budget. Other projects throughout the year that are supported by Tenant Involvement are funded by the Community Together CIC budget.

COOK AND HEALTHY EATING PROJECT

How participants get involved After advertising the project through the tenants’ e-newsletter, introductory letter to new tenants, Community Café and promotional material at events across the borough, residents of Tamworth register to join the project and are placed on a waiting list. Pre-assessment communication is held with all participants, before the start of the project, to discuss; • Knowledge and understanding of healthy eating and healthier lifestyle choices • Expectation and outcomes of the project • Commitment to the full six-week period • Identify potential cooks (buddy) and those with a willingness to learn how to cook (chef) • Understanding the principles of budgeting skills on low levels of disposable income • Expressions of interest to proceed with the Food & Hygiene Level 2 City & Guilds accredited certiﬁcate • Food allergies or mobility issues that we need to be aware of • Any other concerns The purpose behind this practical skills-based project is to partner a ‘buddy’ (participant with an awareness of cooking) with a ‘chef’ (participant with limited or no experience of cooking or associated cooking techniques) to engage in a skills exchange process involving cooking and healthy eating awareness. All participants have access to a wide range of cookery books and associated material to choose what they would like to cook. This must be within the agreed budget of £5 per participant per week. The intention is to encourage participants to source and buy raw ingredients for their selected meal. All participants are asked to complete a pre-questionnaire to understand current eating habits and lifestyle choices.

Attendance • • • • •

Four sessions held 42 participants successfully completed all sessions Three people removed due to non-attendance Three people withdrew due to ill-health 32 participants are tenants and 10 are not tenants

Where have recommendations come from? • • • • • • • • • • •

Friends, family and previous participants Tenant Regulation & Involvement Team at Tamworth Borough Council Recommendation by Tenancy Sustainment Ofﬁcers at Tamworth Borough Council Doctors surgeries Citizens Advice Bureau Slimming groups Support workers Social services / social workers Job Centres Waist Wise Learn Direct

Venues used • • • •

Kerria Community Centre, Amington Sacred Heart Church, Glascote Sure Start Children’s Centre, Glascote Edward Court Sheltered Housing Scheme

Staff in attendance • • • • • • •

Diane Hughes Lee Bates Steve Hodgetts Karen Morgan Sally Bond Sharon Brown Tracey Derbyshire

Tenant Regulation & Involvement Assistant – Tamworth Borough Council Project Co-ordinator – Community Together CIC Director of Operations – Community Together CIC Job Club / Administrative Assistant - Community Together CIC Volunteer for Community Together CIC Citizens Advice Bureau – Financial Capability Trainer Citizens Advice Bureau – Advice worker

COOK AND HEALTHY EATING PROJECT

Summary of pre-questionnaire results 13 (31%) 21 (50%) 30 (71%) 30 (71%) 11 (26%) 9 (21%) 16 (38%) 13 (31%) 7 (17%) 17 (40%) 19 (45%) 27 (64%) 31 (74%) 12 (28%) 24 (57%) 37 (88%)

cook convenience foods and ready meals put together ready-made ingredients to make a complete meal (e.g. use ready-made sauces) prepare dishes from basic ingredients prepare and cook a main meal from basic ingredients once or several times a week are either ‘not very confident’ or ‘not at all confident’ about being able to cook from basic ingredients are either ‘not very confident’ or ‘not at all confident’ about following a simple recipe are either ‘not very confident’ or ‘not at all confident’ about tasting foods that they have not eaten before are either ‘not very confident’ or ‘not at all confident’ about preparing and cooking foods from recipes eat fruit less than once a week eat vegetables (not including potatoes) or salad 2-5 times a week eat baked, boiled or mashed potatoes (not including chips or roast potatoes) 2-4 times a week eat chips, fried or roast potatoes either once a week or 2-4 times a week believe that they will probably/possibly increase the amount of fruit and vegetables they eat in the next 12 months eat food past its sell by date always follow the instructions for storage on packaged foods always check that food is piping hot when re-heating

Comments made (For the full questionnaire see appendix C)

“I like to cook two dinners every other day. This helps with budgeting and it is also saves time.” - Cynthia

“I mainly cook Indian food and cakes but I have not cooked for a long time.” - Amita

“Although I do include some packet sauces when cooking I do try to cook meals from scratch, time permitting.” - Jean

Changes and impact following the project (For a full set of case studies see Appendix C)

Case study summary • • • • • • • • • • • • • • •

Changing eating habits to encourage healthier food choices Joining a local slimming club/gym Discussing options with GPs for assistance in losing weight Using more fresh vegetables and ingredients on a frequent basis General weight loss/improvements in mobility Greater awareness of the kinds of foods being consumed Found a love of cooking Preparing, cooking and trying new foods Cooking from scratch following a recipe Eating more ﬁlling and generally healthier meals which is far more nutritional and results in reduced snacking Wasting less food by trying new recipes with leftovers Writing a shopping list/planning meals in advance and only buying what is required Price checking items between retailers to budget better Shopping more online has encouraged attendees to buy what they need and has reduced weekly shopping bill Cut down on fast foods/takeaway meals/convenient foods.

Development of budgeting skills • • • • • • • • •

Planning meals ahead to reduce wastage Only purchasing what is required and not impulse buying Not being encouraged by offers/bargains that are not required Making additional meals to freeze and eat at a later date Cooking with friends/family or neighbours to share costs a couple of times a week Recognised savings of reducing the amount of ready meals and takeaways consumed Buying fresh ingredients and cooking simple meals is found to be more cost effective Sourcing ingredients and food from different retailers Using leftovers to make an additional meal

Impact on overall lifestyle • • • • • • • • •

Using healthier cooking alternatives Increased familiarity with the balance of good health and eating habits Reducing the consumption/reliance of ready meals and takeaway meals Raised awareness of sourcing foods from other retailers Increased budgeting skills Checking sell by dates on foods Source and follow a recipe as an alternative to the reliance on processed foods Increased mobility for the participants who have lost weight. Decrease in food wastage by planning meals

COOK AND HEALTHY EATING PROJECT

• • • •

Increased personal skills and conﬁdence when both cooking and eating more healthier Reduced social isolation by encouraging interaction and participation with others Improved conﬁdence to shop and cook using fresh ingredients to follow a basic recipe Greater satisfaction in lifestyle through the change in diet and food choices

Level 2 – Food Safety and Hygiene for Catering Certificate & participant feedback All participants are offered the opportunity to take part in an online Food Hygiene course, Level 2. This is a City & Guilds accredited certificate awarded through Virtual College. This course is aimed at anyone working or considering work in the food and drink industry. This is formerly known as Foundation or Basic Food Hygiene and maps industry standards in Food Safety and Hygiene. Nine participants successfully completed the online course and gained the accredited certificate, 14 participants are currently working through the course and 19 chose not to undertake the certificate as they were either retired, felt the qualification would be of no real benefit for them or expressed more of an interest in relation to the budgeting element of the project.

Participant feedback: • • • • •

Reinforced individual hygiene habits Increased awareness of how food handlers are preparing food when shopping/eating out Actively enabled participants to seek employment/voluntary work Increased awareness of others hygiene practises Increased conﬁdence to engage/take part in other projects and progress with qualiﬁcations

After the event • • • • • • • • • •

• • •

Nine participants successfully completed their Level 2 food & hygiene course 14 participants are currently working towards their Level 2 food & hygiene certificate 42 out of 48 participants successfully completed the course Three participants have secured employment Five participants are now volunteering at the Community Café /other organisations Three participants are actively seeking employment and now feel more confident when applying for jobs Three participants have requested to become tenant inspectors for Landlord Services Several tenants have disclosed suffering from social isolation and have expressed increased confidence in meeting new people in different environments One sheltered housing scheme has set up its own slimming club and bought/obtained exercise equipment A total of eight stone has been lost over the four groups. This has been achieved by changing overall eating habits and planning meals using the principles of a good healthier balance of foods and portion control Two participants had stopped cooking for themselves when they became widowed but now happily cook again One participant has become a befriender with Community Together CIC Two participants have improved their mobility by losing weight and have decreased their reliance on walking aids

What worked well? • • • • • • • • • •

• • • •

Effective partnership working Successful intergenerational practices Accessible venues used to accommodate everyone Venues well equipped with cooking equipment, utensils etc. Informal and friendly environment Effective engagement with those participants traditionally considered hard to reach Increased assistance in seeking employment/voluntary work through the optional Level 2, City & Guilds certificate in Food & Hygiene and the Community Café job club £5 weekly budget to source ingredients ensuring the maximisation of quality and quantity Presentations by participants i.e. pastry demonstration Citizens Advice Bureau attendance offering a range of services and discussions on a variety of issues. Also, offering one-to-one confidential appointments to discuss any concerns they may have. Friendships formed and increased confidence for those individuals suffering from the issue of social isolation Flexibility to adapt the project to involve diverse groups of ages and abilities Development of a cookbook inclusive of all meals/dishes prepared during the six sessions After using a vegetable steamer for the first time, several participants bought their own

COOK AND HEALTHY EATING PROJECT

What could have been done differently? • Consideration on how the Level 2 food & hygiene programme is delivered to encourage more participants to take part • Issues of vegetables taking too long to cook • Several of the small ovens did not work effectively • Securing a permanent base with full-size cookers would be more beneﬁcial for trainers/volunteers to save carrying and storing equipment across venues and at different locations

What changes have been made going forward? • Dependent on the needs of participants, it is sometimes more beneficial for the co-ordinators to help with buying ingredients. It is also sometimes necessary for the co-ordinators to offer extra support and assistant on a one-to-one basis dependent on need and ability • Participants are encouraged to supply their own containers to take finished dishes home. Foil trays are still provided for those who need them. • Consideration is currently being given to a one day course with a tutor as preference to the online Level 2 food & hygiene qualifications. However if participants express a preferred interest in the online course then a licence can still be obtained for this. • If secure storage facilities are available, courses can be held at more localised venues • Sacred Heart has become a favourable venue to use for the future as it is accessible to all with good facilities • Vegetable steamers bought to support cooking sessions • The emphasis of the project is now more focused on efficient budgeting skills rather than intergenerational practise • Adapting the project to meet the needs of the participants as appropriate • A large selection of useful cookery books have been donated to assist with future recipes

Moving forward The Tenant Regulation and Involvement Team, in partnership with Community Together CIC, has funded two projects during 2015/2016 and will continue to fund a further two projects during 2016/2017. Through additional funding awarded to Community Together CIC, further sessions will be held throughout the year, which will be supported by Tenant Involvement. Discussions are in progress to fund the Cooking & Healthy Eating project in the future and extend this across the borough. Some groups have beneﬁted from two sessions a week over three weeks as an alternative to one session a week over six weeks. All participants have requested further cooking sessions in the future and more than half of them have offered support to help others if needed.

Appendix A

INTERGENERATIONAL

COOK AND HEALTHY EATING PROJECT We are inviting people to take part in an exciting six week project, just a couple of hours a week, which will focus on cooking on a budget, developing knowledge, improving skills and enabling participants to take part in cooking in a fun and engaging way.

• Can you commit to a couple of hours a week for six weeks? • Can you cook and could you help others? • Would you like to learn how to cook and eat healthier on a budget? • Free food and hygiene certiﬁcate on offer • Boost your career prospects • Develop new skills • Meet new people in a friendly environment • Learn how to make small changes to live a healthier lifestyle

E comp veryone w le h proje tes the si o x c certifi t will re week ceiv cate free s of attend e a and c low cook ance, o e cook mplimenta r b ry o o £20 g rocer k, and a y vou cher

If you can answer yes to any of the above, then why not contact the Tenant Regulation and Involvement Team

01827 709374 1765 (01/15)

COOK AND HEALTHY EATING PROJECT

Appendix B Rob Barnes Director of Housing & Health Please ask for Diane Hughes Direct Line: 01827 709374 E-mail: diane-hughes@tamworth.gov.uk

Dear Intergenerational cook and healthy eating project The Tenant Involvement Team, in partnership with Community Together, have joined forces to develop a six week programme around cooking and healthy eating. This exciting project supports people within the local community to get involved with developing cooking skills whilst enhancing awareness of healthy foods. The focus of the programme is to build confidence, develop knowledge and improve skills around healthy eating and cooking in a fun and engaging way. We are inviting people to take part in a six week programme, just a couple of hours a week, which will look at healthy cooking sessions that are both fun and enjoyable that you could then share with all members of your family. We hope this short programme, which is entirely free and may even boost your career prospects, will not only raise awareness of healthier lifestyle and cooking skills but will also encourage self esteem and confidence of young people and adults of all ages. It may be that you already have cooking skills that you could kindly share with others. In addition to cooking delicious family meals that you can take away with you, we will also be looking at sourcing and preparing meals as well as raising awareness of cooking on a budget. For those that get on board, we will also be offering participants the opportunity to take part in an online Food Hygiene course. This certificate will be funded by the Council, awarded through virtual college and will only take an hour of your time. For those that complete the six week programme, you will be also be presented with a slow cooker and £20 of grocery vouchers. We hope that through a varied range of healthy eating activities for our customers this may encourage people to make healthier life choices. The programme will be run at venues across Tamworth and we can provided transport if appropriate. Yours sincerely

Appendix C

COOK AND HEALTHY EATING PROJECT

Appendix D – Case Studies Name

Amita (Chef)

What made you join the programme?

I want to learn to cook. I mainly eat Indian food and cakes and I have not cooked for a very long time.

What are you hoping to learn?

To learn to cook on a budget and to have the enjoyment of meeting new people in a nice place.

What have you learnt?

I have baked a pizza with the help from Steve. I have baked a cake for the family and I have met a lot of people. Sharing my food with others and tasting their food has been a good experience.

Were you given any information to assist you in the future?

A folder containing a previous impact assessment booklet. There was a great variety of different cookbooks that we were encouraged to use. List of online websites that offer simple, low budget recipes. We learnt about portion control and how to avoid sugars and fats in foods. Weights and measures charts provided. Staff from Citizens Advice Bureau discussed; • Fuel poverty/how to look for a cheaper energy provider • Retail awareness/rights as a customer • What are priority debts and where to go for advice • An opportunity to discuss any concerns in a conﬁdential environment

Did you enrol onto the food & hygiene No. certiﬁcate? Would you recommend this programme to someone else?

Yes, I would recommend others to do what I have done.

“Amita enjoyed the sessions and mixing with others in a friendly environment. She grew more confident as the weeks passed and was enjoying cooking at home more with the family” – Project Co-ordinator

Name What made you join the programme?

Joyce (Buddy) To encourage my sister to learn to cook. She has only ever dusted her cooker in the past but not yet cooked on it.

What are you hoping to learn?

I want to explore new cooking ideas on a budget and to complete a food & hygiene course.

What have you learnt?

I have found it all very useful and interesting. I have explored new recipe ideas that can be cooked on a budget. Completing my food & hygiene course has been very useful and boosted my conﬁdence.

Were you given any information to assist you in the future?

Did you enrol onto the food & hygiene certiﬁcate?

Yes and successfully completed it

Would you recommend this programme to someone else?

Yes I would recommend the project to others as I have enjoyed it so much.

“Joyce proved a valuable member of the group and not only did she encourage her sister to cook but she also offered advice and her experience to others” – Project Co-ordinator

COOK AND HEALTHY EATING PROJECT

Name What made you join the programme?

Jackie (Chef) Diane and my sister Joyce encouraged me to join the project to improve my cooking skills, eat healthier and to motivate myself. I do not use my cooker at home very often and I enjoy ready meals and eating out at pubs/restaurants.

What are you hoping to learn?

To become motivated and to learn to cook meals with fresh ingredients. I am hoping to learn new skills and recipes. Working with my sister will offer extra encouragement.

What have you learnt?

Amazingly I actually enjoyed the course. The group have been great, the staff great, the smells have been lovely and most of all the food we have all cooked has been very tasty. I will continue to cook using fresh ingredients at home and I will dust off my cooker ready to use.

Were you given any information to assist you in the future?

Did you enrol onto the food & hygiene Yes, and I was happy/conﬁdent to complete it. certiﬁcate? Would you recommend this programme to someone else?

Yes I would recommend it to others as it is fun and motivates you.

“Jackie was a lively member of the group and great fun to be around. She threw herself into the experience and happily learnt new skills in the kitchen. Her sister Joyce is a great motivator and they will continue to cook together in the future” – Project Co-ordinator

Name What made you join the programme?

Sharon (Chef) I had become very isolated and did not have much company. Lee encouraged me to participate in a friendly atmosphere while getting the conﬁdence to cook more on a budget.

What are you hoping to learn?

How to cook on a budget. Trying out new recipes. To gain conﬁdence in meeting and interacting with new people.

What have you learnt?

I have learnt how to use different cooking equipment, like the electric woks. It has given me the conﬁdence to talk and share ideas with other people as it is a very sociable environment. That I can cook and enjoy new foods on a budget and that my money can go further than I thought.

Were you given any information to assist you in the future?

Did you enrol onto the food & hygiene No. certiﬁcate? Would you recommend this programme to someone else?

Yes I would recommend it as it helps people work together and share ideas.

“Sharon’s confidence grew at each session. She mixed very well and enjoyed the social aspect of the project. Sharon happily tried new foods and shared her ideas with others” – Project Coordinator

COOK AND HEALTHY EATING PROJECT

Name Jo (Chef) What made you join the programme? I was encouraged to join the project by Learn Direct. They suggest various course activities to keep me focused. My friend Pat had attended a previous course. As a wheelchair user I have not cooked for a very long time. I used to cook but my concentration is poor and I am not always very good at mixing with new people. What are you hoping to learn?

I wanted to get my interest in cooking back again and to learn to cook on a strict budget. I want the interaction with other people and to make more effort socialising in a relaxed environment.

What have you learnt?

I can interact with others if I give myself the opportunity. I now peel the vegetables and prepare the fresh ingredients for our meals. I have actually assisted in cooking a meal and hopefully when I am able to move into an adapted kitchen I can do more. I have found a love of cooking again and love shopping around to source good value ingredients on a budget. I really look forward to Mondays and will miss it when the course ﬁnishes.

Were you given any information to assist you in the future?

Did you enrol onto the food & hygiene Yes. certiﬁcate? Would you recommend this programme to someone else?

Yes I would recommend it to others.

“Jo now assists her partner in the kitchen again and loves preparing and cooking food for her family. She lost weight by eating healthily; enjoying compliments from friends and family on how much slimmer she looks. By shopping online, writing shopping lists and not impulse buying she has saved almost £25 per week on her grocery bill” – Project Co-ordinator

Name What made you join the programme?

Sandra (Buddy) As a conﬁdent cook I wanted to share my knowledge and experience with others and to enjoy the company of other people.

What are you hoping to learn?

Although I am a conﬁdent cook I always believe that you can learn more. I am looking forward to learning additional budgeting tips from others.

What have you learnt?

I have learnt that I am very patient and enjoy helping others to ﬁnd/share a love of cooking. I am a retired chef and have always worked with food. By buying fresh ingredients and budgeting more, I freeze foods to use at a later date and do not waste foods. My money goes much further these days. By sourcing cheaper/own brand ingredients I can make meals for several days.

Were you given any information to assist you in the future?

Did you enrol onto the food & hygiene No, as I already have an up-to-date certiﬁcate. certiﬁcate? Would you recommend this programme to someone else?

Yes I would recommend this programme to others.

“Sandra kindly assisted many of the group by sharing her knowledge with patience and understanding” – Project Co-ordinator

COOK AND HEALTHY EATING PROJECT

Name What made you join the programme?

Marlene (Chef) I have not been out much since my husband passed away earlier in the year and really needed the company. Diane encouraged me to come along and explained that it is a friendly atmosphere. She met me the ﬁrst day to offer me support in joining the others.

What are you hoping to learn?

How to cook foods from scratch, eat more healthily and to learn new recipes. I want to share ideas with others and enjoy some company.

What have you learnt?

I met Paddie and we really hit it off. She lives near me and we have become good friends. She has encouraged me to try new foods and to use new ingredients, like spices, that I have never used before. I understand portion sizes more and how to cook from scratch with fresh ingredients.

Were you given any information to assist you in the future?

Did you enrol onto the food & hygiene No. certiﬁcate? Would you recommend this programme to someone else?

Yes I would deﬁnitely recommend the programme to others.

“Marlene’s confidence grew throughout the project, which relieved some of the social isolation she was experiencing after her husband passed away. Paddie and Marlene tried a variety of new foods and recipes with a good sprinkle of laughter added in” - Project Co-ordinator.

Name What made you join the programme?

Marie (Chef) I met Diane at the Amington fete when she was promoting the project. She encouraged me to join as I was a typical ‘don’t cook/won’t cook’

What are you hoping to learn?

I need to know how to cook a variety of different foods. I do not eat many vegetables and the ingredients I do use are very limited. I want to feed my family better on more wholesome foods so that they do not follow my poor eating habits.

What have you learnt?

By adding vegetables to dishes like casseroles and stews, I can actually tolerate the vegetables. Emily has encouraged me and I will now eat new foods like mushrooms, peppers and leeks if they are mixed in a freshly-prepared dish. I have been encouraged not to use salt or to at least limit what I use.

Were you given any information to assist you in the future?

Did you enrol onto the food & hygiene Yes and successfully passed it. certiﬁcate? Would you recommend this programme to someone else?

Yes I would recommend the programme to others.

“When joining the project, Marie would not eat any fruit or vegetables. Through cooking different styles of foods to what she was used to, she has gradually added small amounts of vegetables to her stews and casseroles. Peter encouraged Marie to cut the vegetables into bite-size chunks. She now ‘loves’ onions and tolerates mushrooms. She also enjoys bananas and kiwi fruits. Gradually she is trying new foods in her cooking which has impacted on her family as they are now following her new eating habits” – Project Co-ordinator

COOK AND HEALTHY EATING PROJECT

Name What made you join the programme?

Jean (buddy) Both my husband and daughter have been on previous courses and encouraged me to join. I am a conﬁdent cook and enjoy trying new recipes and sharing ideas with others.

What are you hoping to learn?

To share my skills and knowledge with others and to learn new ideas to try out for myself.

What have you learnt?

You never stop learning and adapting recipes to suit yourself and your family. It was great working with John as he eats anything and learns very quickly. John was open to any new ideas. I was asked to do a cooking demonstration which I really enjoyed. I baked a simple cake and pastry.

Were you given any information to assist you in the future?

Did you enrol onto the food & hygiene Yes and successfully completed it. certiﬁcate? Would you recommend this programme to someone else?

Yes I would recommend the programme to others.

“Jean has opted to use small grocery stores to buy her shopping instead of supermarkets. Historically she had done a large weekly shop but now goes out 2-3 times a week to buy what she needs which for Jean and her family has resulted in being more cost effective” - Project Coordinator.

Appendix E Additional case study information • Jo has changed her eating habits. She has been complimented by friends and family that she is looking slimmer and healthier since joining the project. She is wearing smaller clothes and feels so much happier in herself. • Julie has changed her eating habits and feels a lot happier being more than three stone lighter in weight. She is now walking without her stick or frame as her mobility has greatly improved and she is much steadier on her feet. • Eating/tasting new foods for the ﬁrst time. Sharon had never eaten stew before and now enjoys it. • John now eats more fruit and has cut down on sugary snacks. He has made big changes to his eating habits. • Ann has started to cook again. After being married for many years she was widowed two years ago and found it hard to cook as she had lost her interest in cooking, her appetite and eating on her own is lonely. • Yvonne has lost more than three stone in weight and was so happy that her health and wellbeing has greatly improved.

COOK AND HEALTHY EATING PROJECT

Budgeting skills • Lena had lost interest in cooking since living on her own. She now budgets her money to shop around for most of her foods and by saving money she can now buy better cuts of meat which she finds more tasty and enjoyable. • Jean encourages Peter to shop more wisely to avoid him compulsive buying when he is out. This has stopped him wasting food that will go out of date too quickly. It is only a bargain if it will get used! • Jean has opted to use small grocery stores to buy her shopping instead of supermarkets. Historically she had done a large weekly shop but now goes out 2-3 times a week to buy what she needs. • Geoff has stopped wasting food and also only buys what he needs. By planning meals in advance he is able to budget his meals better. • Marie has found that by writing a shopping list and sticking to it she has stopped buying as many ‘treats’ as she was. She has stopped buying large quantities of fizzy drinks and crisps. This has saved her money. They now eat more fruit as snacks. • By shopping wisely Jo and Gordon now save at least £25 per week on their grocery shopping while still enjoying well-balanced meals. • By being aware of tempting offers in supermarkets and avoiding buying them, Pat spends a lot less on her weekly shop. • Julie and her neighbour spend less on their shopping by discussing meals and splitting their shopping. They buy meat and vegetables between them which avoids them buying in quantities that they will not use. They also eat meals together a couple of times a week to make it a social occasion. • By being encouraged to consider budgeting skills, Jo now shops online which has saved her at least £25 per week. This avoids buying unwanted/tempting snacks. • Sue and her mother, Ann, buy all their meat from their local butchers so that they can buy in the quantities they require with the money they have saved on their weekly shopping. • Several people have stopped buying ready meals and eating takeaway foods. • Having the confidence to make a meal out of left-over ingredients has produced a lot less wastage. • Joyce buys only what she needs and visits the butchers to buy meat in the quantities she requires as supermarkets tend to cater for families and not for single people.

Impact on overall lifestyle • All groups that took part in the project were invited to a follow up debrief session to discuss overall impact on lifestyle and increased awareness of the balance of good health in relation to eating habits. • Joining a gym, setting up a slimming club and seeking assistance to lose weight has seen several attendees lose a substantial amount of weight between them. • Edward Court Sheltered Housing Scheme has set up its own slimming club and purchased some exercise equipment. • Gordon has stopped frying foods and grills meals where he can. He enjoys baking cakes and savouries for his local church to sell. • Greater satisfaction in lifestyle through the change in diet and food choices. • Peter and his wife Jean are making a conscious effort not to pick or snack between meals. By being more aware of portion size, they are wasting less food and only consuming what they need to eat. This has resulted in Peter losing two stone in weight and no longer relying on a walking stick for his mobility. • Jo is using her slow cooker regularly to make stews and casseroles. • Cynthia cooks for two days at a time, which ensures she has prepared and cooked a meal to enjoy in advance. • By freezing meals, several attendees stated they spend less time cooking but eat a lot better. • When joining the project Marie would not eat any fruit or vegetables. Through cooking different types of foods to what she was used to, she has gradually added small amounts of vegetables to her stews and casseroles. Peter encouraged Marie to cut the vegetables into bite size chunks. She now ‘loves’ onions and tolerates mushrooms. She also enjoys bananas and kiwi fruits. Gradually she is trying new foods in her cooking which has impacted on her family as they are now following her new eating habits.

COOK AND HEALTHY EATING PROJECT

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