Date of Scholarly Project Submission


Degree Type

Scholarly Project

Degree Name

Doctor of Nursing Practice (DNP)



Faculty Chairperson

Dr. Anne Stein

Second Committee Member

Third Committee Member



The prevalence of Type 2 diabetes is alarming and poses a great threat to U.S. national health. Chronic diabetes can lead to serious conditions such as heart attack and stroke, and can result in premature mortality (World Health Organization, 2018). Diabetes can be prevented or treated by eating a healthy diet. Cooking classes are a potential way to improve American’s knowledge of nutritional principles and help them become confident that they have the capacity to eat a healthy diet. The purpose of this DNP project was to determine if participation in cooking classes enhanced self-efficacy as it pertains to healthy nutritional intake patterns in adults with type 2 diabetes. Self-efficacy was measured using a questionnaire and the Social Cognitive Theory was used as a theoretical framework. Data was analyzed with a Wilcoxon Signed-Rank Test which compared participants’ responses on pre-class self-efficacy to post-class self-efficacy. After comparing differences in self-efficacy, a significant increase was observed for the following categories: ability to consume recommended daily fruit intake, knowledge of recommended daily vegetable intake, knowledge of the three major CHO groups, knowledge of how simple and complex CHOs affect blood glucose levels, knowledge of good fiber source, and knowledge of who creates websites ending in .com. However, a significant increase in self-efficacy was not observed for using app/websites to make healthy food choices. These findings show that CCB has the capacity to improve participants’ self-efficacy, which will allow them to engage in healthy cooking and eating habits, and potentially yield positive health benefits.