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

Marla Reicks, Megan Kocher, Julie Reeder

Research output: Contribution to journalArticlepeer-review

36 Scopus citations

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 2018

Keywords

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

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