Food for Thought: A Virtual Nutrition Outreach Program for People with Serious Mental Illness

Pooja Dutta, Marko Stojcevksi, Amy Cheung, Yumi Kovic, MD, Xiaoduo Fan, MD, MPH, MS

University of Massachusetts Medical School, Worcester MA

Abstract

Background: People living with serious mental illness (SMI), including those experiencing psychosis, have a markedly reduced life expectancy of 10 to 25 years. Unhealthy diet is a major risk factor and area for intervention. The COVID-19 pandemic further contributed to unhealthy eating due to increased isolation and limited access to healthy food choices. During this time, we piloted a virtual nutrition outreach program for people with SMI to equip them with practical cooking skills and nutrition knowledge in a supportive social setting.
Methods: Adult participants with SMI were recruited through a local mental health organization. A focus group session was conducted to assess participant food behaviors, knowledge, motivation, and attitudes about nutrition. This was followed by a series of three modules, each consisting of an education session paired with a hands-on cooking session. Participants joined sessions virtually using their own kitchen and cooking supplies. The program concluded with a final focus group. Brief surveys were conducted during focus group sessions and at the end of each module.
Results: Twelve members were enrolled in the program. Overall, the virtual program was well-received (4.4 out of 5). There was an average score of 3.4 on how likely members were to modify their lifestyle and practice healthier eating after participating in the program. They also reported an average of 4.4 on likelihood of participating in the program again, and the majority stated they would recommend the program (86.0%). In assessing virtual program design, most members preferred a hybrid format of virtual and in-person sessions (71.4%). Most members preferred small groups of 4-6 people (44.0%).
Conclusions: Virtual hands-on cooking sessions allowed participants to practice healthy food choices and cooking skills in their home environment. Future steps include refining the program curriculum and disseminating the program to additional mental health organizations in Central Massachusetts.