Impact of Cooking and Home Food Preparation Interventions Among Adults

A Systematic Review (2011–2016)

Research output: Contribution to journalArticle

16 Citations (Scopus)

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.

Original languageEnglish (US)
Pages (from-to)148-172.e1
JournalJournal of Nutrition Education and Behavior
Volume50
Issue number2
DOIs
StatePublished - Feb 1 2018

Fingerprint

Cooking
Food
Weights and Measures
Control Groups
Needs Assessment
MEDLINE
Vegetables
Fruit
Outcome Assessment (Health Care)
Diet
Health

Keywords

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

PubMed: MeSH publication types

  • Journal Article
  • Research Support, Non-U.S. Gov't

Cite this

@article{0c7add994cdf4b5687b251e1c8eb2c16,
title = "Impact of Cooking and Home Food Preparation Interventions Among Adults: A Systematic Review (2011–2016)",
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",
author = "Reicks, {Marla M} and Kocher, {Megan M} and Julie Reeder",
year = "2018",
month = "2",
day = "1",
doi = "10.1016/j.jneb.2017.08.004",
language = "English (US)",
volume = "50",
pages = "148--172.e1",
journal = "Journal of Nutrition Education and Behavior",
issn = "1499-4046",
publisher = "Elsevier Inc.",
number = "2",

}

TY - JOUR

T1 - Impact of Cooking and Home Food Preparation Interventions Among Adults

T2 - A Systematic Review (2011–2016)

AU - Reicks, Marla M

AU - Kocher, Megan M

AU - Reeder, Julie

PY - 2018/2/1

Y1 - 2018/2/1

N2 - 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.

AB - 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.

KW - adults

KW - cooking

KW - diet

KW - eating patterns

KW - health promotion

KW - impact

KW - systematic review

UR - http://www.scopus.com/inward/record.url?scp=85029820927&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=85029820927&partnerID=8YFLogxK

U2 - 10.1016/j.jneb.2017.08.004

DO - 10.1016/j.jneb.2017.08.004

M3 - Article

VL - 50

SP - 148-172.e1

JO - Journal of Nutrition Education and Behavior

JF - Journal of Nutrition Education and Behavior

SN - 1499-4046

IS - 2

ER -