Assessing the Feasibility and Acceptability of a Virtual Food Skills and Food Sustainability Program Designed for Children Living With Type 1 Diabetes
Authors' conclusion
The current study demonstrates the feasibility and acceptability of the virtual summerlunch+ At Home cooking and nutrition program that was adapted for children with diabetes.
Study context
- Population
- Children aged 6–14 years with T1D
- Participants
- 43 children
- Outcome
- Feasibility and acceptability of a virtual food skills program
Methodological detailsmixed methods, single-group, virtual, thematic analysis
- Mixed methods
- Single-group
- Virtual
- Thematic analysis
Main finding
As reported in the abstract
Feasibility and acceptability · post-intervention
- Participants reported a positive experience and would recommend the programme to others
- Acceptable elements: online format, cooking class demonstrations, well-organized content
- Families reported improved cooking skills and nutrition knowledge, improved family bonding and reduced sense of social isolation through meeting peers with diabetes
- Intervention appears to increase participants' independence, confidence and self-esteem
- Grocery cards easier to coordinate than meal kits; both deemed acceptable by caregivers
- Barriers: distracting home environment, not feeling comfortable on camera
- Lower satisfaction: large age range of participants, class timing and duration
- Caregivers desired more diabetes education, more peer-to-peer interaction and animal-based protein recipes
- Descriptive results and thematic analysis of post-intervention questionnaire, caregiver interviews and facilitators' field notes
Original publication
Assessing the Feasibility and Acceptability of a Virtual Food Skills and Food Sustainability Program Designed for Children Living With Type 1 Diabetes. Pediatr Diabetes. Published 22 October 2024. doi:10.
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