The Effect of the “Follow in my Green Food Steps” Programme on Cooking Behaviours

The article describes a quasi-experimental randomized community study that explored the effectiveness of an intervention to change how people cook their dishes. The primary measure assessed the addition of iron-fortified bouillon cubes and green leafy vegetables to stews. The study found that the behaviour change programme increased the amount of green leafy vegetables added to stews and iron-fortified cubes added to soups.

The study also found that the intervention was well-received by the participants, who reported that they enjoyed the taste of the new dishes. The authors suggest that the intervention could be scaled up and rolled out in other communities to improve the nutritional quality of the food consumed. Future research should assess the long-term impact and the efficacy of the programme as it is scaled up and rolled out. The study highlights the potential of behaviour change programmes to improve the nutritional quality of the food consumed and the need for further research to assess the long-term impact of such programmes.