Table 2 Average Within-Subject Change in Participants’ Self-Rated Scores Between Pre- and Post-Intervention Timepoints
| Â | Time 1 âž” Time 2 | Time 1 âž” Time 3 | n | ||
|---|---|---|---|---|---|
Estimate | 95% CI | Estimate | 95% CI | ||
Attitudes About Counseling Patients | |||||
 I am [x] to effectively counsel patients on how to practice a healthy lifestyle | |||||
  Motivated | 0.8 | (−0.5, 2.1) | 0.1 | (−1.2, 1.4) | 30 |
  Excited | 0.7 | (−0.4, 1.8) | 0.63 | (−0.5, 1.8) | 29 |
  Prepared | 2.8*** | (1.6, 4.0) | 2.2** | (1.0, 3.4) | 30 |
 I have the [x] knowledge necessary to effectively counsel patients on how to practice a healthy lifestyle. | |||||
  Medical | 1.9** | (0.7, 3.1) | 1.2 | (−0.003, 2.4) | 30 |
  Nutritional | 1.8*** | (1.0, 2.6) | 1.3** | (0.5, 2.1) | 30 |
  Culinary | 3.0*** | (1.8, 4.2) | 2.6*** | (1.4, 3.8) | 30 |
Objective Culinary Knowledgea | |||||
 Total scoreb | 3.6*** | (2.4, 4.9) | 1.6* | (0.4, 2.9) | 29 |
Attitudes about Own Lifestyle | |||||
 I have the [x] necessary to practice a healthy lifestyle | |||||
  Motivation | 0.8 | (−0.2, 1.8) | 0.2 | (−0.8, 1.2) | 30 |
  Medical knowledge | 1.1* | (0.2, 2.0) | 0.4 | (−0.5, 1.3) | 30 |
  Nutritional knowledge | 1.3* | (0.2, 2.4) | 1.3* | (0.2, 2.4) | 30 |
  Culinary theory/knowledge | 2.7*** | (1.6, 3.8) | 2.2** | (1.1, 3.3) | 30 |
  Culinary technique/skills | 3.1*** | (1.9, 4.3) | 3.0*** | (1.8, 4.2) | 30 |
 I can use culinary knowledge and skills to positively impact my [x]. | |||||
  Health | 0.3 | (−0.9, 1.5) | 0.2 | (−1.0, 1.4) | 29 |
  Wellness | 0.1 | (−1.0, 1.2) | 0.2 | (−0.9, 1.3) | 30 |
Self-Reported Behaviors | |||||
 Estimated number of times per week you eat the following types of meals | |||||
  Restaurants | −0.3 | (−1.1, 0.5) | − 0.3 | (− 1.1, 0.5) | 30 |
  Pre-prepared | −0.2 | (−1.6, 1.3) | −1.3 | (−2.7, 0.1) | 29 |
  Homemadeb | −0.2 | (−3.1, 2.7) | 3.1* | (0.2, 6.0) | 30 |
  Percent of meals homemade | 4.1 | (−7.5, 15.7) | 13.7* | (2.1, 25.3) | 30 |