Table 1 Specific study aims
| Phase 1 | |
| Primary aims |
a) Assess acceptability of the cooking intervention delivery and content (recipes) b) Identify facilitators and barriers to cooking frequency among focus group members |
| Phase 2 | |
| Primary aims | a) Determine feasibility of the intervention, especially in association with facilitators, or barriers to cooking |
| Secondary aims | a) Explore the relationship between feasibility measures with intrapersonal, social and built environment factors |
| b) Explore the relationship between feasibility measures with dietary quality (24 hour diet recall, Mediterranean Diet Score, Healthy Eating Index scores) | |
| c) Explore the relationship between feasibility measures with CVD biomarkers and anthropometric measurements | |