Background: Diet can be a successful part of treatment plan to improve the quality of life of patients with inflammatory bowel diseases (IBD). An important aspect that affects food choices is household member's skills in food acquisition, transportation, storage, and preparation. Practical cooking workshops are effective in improving cooking skills and in increasing healthier food choices. In this patient s group, this type of activity can also contribute to reduce the sensation of being excluded or being different at times pleasurable of the family meal. The aim of the study was to analyze the perception of
IBD patients in cooking workshops as a strategy for developing cooking skills, promote healthy eating and improve quality of life
Methods: Eight cooking workshops, with five hours each, with participation of students and teachers of gastronomy and IBD patients were conducted from May 2015 to January 2016 to individuals with IBD. Patients were recruited at the IBD outpatient clinic of the Gastroenterology Unit from the Federal University Hospital of Rio de Janeiro, Brazil. The workshops' planning took into account the characteristics of the diseases, nutritional needs and cultural/ socioeconomic aspects of the patients. A qualitative pilot study was developed in May 2016, that included IBD patients of both gender who attended to five or more cooking workshops. The following topics were discussed in the focus group: influence of diet in IBD symptoms; methodology adopted in the workshops; impact of workshops on cooking skills; life implementation of the acquired knowledge, quality of diet and quality of life.
Results: Among twelve focus group participants (8 CD and 4 UC), aged from 47 to 66 yrs, 67% were female, 25% works out, 83% cook regularly and live with family. Participants reported that some foods interfere in IBD symptoms such as soda, alcoholic beverages, processed foods, high fat foods, leafy vegetables, peels and seeds. They emphasized that the interaction between patients, students and teachers is important to the success of activities, with no recommendation of changes in the methodology. The recipes learned are used daily by patients and disseminated to friends, family and neighbors. The patients perception is that these cooking workshops contributed to the improvement of cooking skills allowing the introduction of new foods and preparation techniques in their menu.
Conclusions: Cooking workshops are well accepted among IBD patients. These activities allow improve of their quality of life with an increasing cooking skills, learning to cook healthy, fitting foods to their symptoms and socializing with other people with/without IBD.