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.
Key Words
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Article info
Publication history
Published online: September 25, 2017
Accepted:
August 14,
2017
Footnotes
Conflict of Interest Disclosure: An author of this review (J. Reeder) serves on the JNEB staff as Associate Editor. Review of this article was handled, exclusively, by the Editor-in-Chief to minimize conflict of interest.
Identification
Copyright
© 2017 Society for Nutrition Education and Behavior. Published by Elsevier, Inc. All rights reserved.
