Cooking Contests for Healthier Recipes: Impacts on Nutrition Knowledge and Behaviors in Bangladesh
This study tested the effects of nutrition education and cooking contests through a field experiment with 1,080 young women in Mymensingh District, Bangladesh. Women received information on dietary diversity, micronutrients, and WASH practices, then were assigned to peer groups and some randomly invited to prepare a meal in a cooking contest for healthy recipes. The recipes were assessed in terms of dietary diversity, micronutrients, cooking hygiene, and taste. Authors find that the nutrition training improved knowledge, but the cooking contests had no additional effects on either knowledge or nutrition behaviors. They conclude that low-cost behavior change communication strategies help improve knowledge, but alternative interventions are needed to strengthen links between knowledge and behavior.