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dc.contributor.advisorBerenbaum, Shawnaen_US
dc.creatorEngler-Stringer, Rachel Rosaen_US
dc.date.accessioned2005-01-18T11:33:51Zen_US
dc.date.accessioned2013-01-04T04:24:13Z
dc.date.available2005-01-24T08:00:00Zen_US
dc.date.available2013-01-04T04:24:13Z
dc.date.created2005-01en_US
dc.date.issued2005-01-14en_US
dc.date.submittedJanuary 2005en_US
dc.identifier.urihttp://hdl.handle.net/10388/etd-01182005-113351en_US
dc.description.abstractCollective kitchens are defined in a general way as groups of persons who meet to plan, shop for and cook meals, in large quantities. The purpose of this study was to explore the health promotion and food security experiences of collective kitchen members, during and away from collective kitchen meetings. The study used qualitative methods, including semi-participant observation and in-depth interviews to study collective kitchen groups. Between September 2000 and June 2002, a total of 21 collective kitchen groups in Saskatoon, Toronto and Montréal were sampled for maximum variation in terms of: type of participant; structure of the group belonged to; and support at the community and organizational level. Data was collected during prolonged observation throughout group planning and cooking sessions, and by conducting in-depth interviews with participants and group leaders. Additionally, data on the community, and the quality and quantity of organizational support provided to collective kitchen groups in each of the three cities, located in three different provinces, was collected through key informant interviews. Observations were recorded using field notes. Interviews were tape-recorded and transcribed verbatim. Observation and interview data from each of the three cities were analyzed separately for dominant themes and then integrated together to establish patterns of collective impacts on the lives of participants. Results indicate the benefits of collective cooking are numerous. First and foremost they are social – support and reducing isolation are central themes to collective kitchen participation. Second they are educational – elements include healthy eating and other food-related skills and learning, as well as some political and social education. Third, for some groups, particularly those experiencing less severe food insecurity, collective kitchen participation might increase food security. Additional impacts of participation include some aspects of community development and personal empowerment. While this research discusses many positive impacts of collective kitchens, poverty and community disintegration will not be solved by community programming alone.en_US
dc.language.isoen_USen_US
dc.subjectCommunity Kitchensen_US
dc.subjectCollective Kitchensen_US
dc.subjectNutritionen_US
dc.subjectFood Securityen_US
dc.subjectHealth Promotionen_US
dc.titleCollective kitchens in three Canadian cities : impacts on the lives of participantsen_US
thesis.degree.departmentNutritionen_US
thesis.degree.disciplineNutritionen_US
thesis.degree.grantorUniversity of Saskatchewanen_US
thesis.degree.levelDoctoralen_US
thesis.degree.nameDoctor of Philosophy (Ph.D.)en_US
dc.type.materialtexten_US
dc.type.genreThesisen_US
dc.contributor.committeeMemberWhiting, Susan J.en_US
dc.contributor.committeeMemberRaine, Kimen_US
dc.contributor.committeeMemberPaterson, Phyllis G.en_US
dc.contributor.committeeMemberMarkham, Twylaen_US
dc.contributor.committeeMemberLabonte, Ronalden_US
dc.contributor.committeeMemberGreen, Kathrynen_US


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