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J Nutr Educ Behav. 2018 Feb;50(2):148-172.e1. doi: 10.1016/j.jneb.2017.08.004. Epub 2017 Sep 25.

Impact of Cooking and Home Food Preparation Interventions Among Adults: A Systematic Review (2011-2016).

Author information

1
Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN. Electronic address: mreicks@umn.edu.
2
Library Science, University of Minnesota Libraries, St. Paul, MN.
3
State of Oregon Special Supplemental Nutrition Program for Women, Infants, and Children, Portland, OR.

Abstract

OBJECTIVE:

To update a review of the impact of interventions for adults that included a cooking component on diet, health, and psychosocial outcomes.

DESIGN:

A total of 3,047 records were identified by searching MEDLINE, Agricola, Web of Science, and the Cochrane Central Register of Controlled Trials (January, 2011 to March, 2016). A total of 34 articles met inclusion and exclusion criteria for analysis. Study description and outcomes were extracted and synthesized to generate conclusions regarding impact.

RESULTS:

Less than half of the studies included a control group. The most common intended outcomes were improvements in fruit and/or vegetable intake and weight. The majority of studies showed positive dietary behavior changes and improvements in cooking confidence and knowledge. Limitations included the lack of a control group, no follow-up past after intervention, the use of nonvalidated assessment instruments, and small convenience samples.

DISCUSSION:

Findings were similar to a previous review regarding positive impact on dietary and cooking confidence outcomes. Clinical and weight outcomes were addressed in more studies included in the current review than in the previous 1; however, limitations were similar.

CONCLUSIONS AND IMPLICATIONS:

Intervention design and assessment tools need to be strengthened in intervention studies with cooking components.

KEYWORDS:

adults; cooking; diet; eating patterns; health promotion; impact; systematic review

PMID:
28958671
DOI:
10.1016/j.jneb.2017.08.004

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