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From kitchen to health: how culinary workshops influence eating habits, autonomy, and wellbeing in adults-a scoping review
Inadequate dietary patterns have significantly contributed to the rise of chronic diseases, necessitating effective interventions. Culinary workshops have emerged as a promising strategy, providing practical, interactive food and nutrition education that enhances autonomy in food choice and promotes healthier eating behaviors. This scoping review was conducted in accordance with the Joanna Briggs Institute guidelines and the PRISMA-ScR checklist, and the protocol was registered in the Open Science Framework. Searches were performed in PubMed, Embase, Cochrane Library, and the Virtual Health Library, encompassing intervention studies published between 2005 and 2025. Study selection and data extraction were independently performed by three reviewers, leading to the inclusion of 30 studies, predominantly from the United States (67.6%) and Australia (23.5%), with in-person workshops spanning 4-12 weeks. Results indicated that 81% of studies reported improvements in food autonomy, self-efficacy, and culinary practices. Over 90% of the studies noted increased consumption of fruits, vegetables, and whole grains, alongside reductions in ultra-processed foods. Additionally, 15 studies documented improvements in anthropometric parameters, while 14 reported clinical benefits. Quality of life was assessed in 7 studies, with significant improvements observed in 3. Overall, culinary workshops demonstrate efficacy in promoting health; however, there remains a need for more standardized studies across diverse populations. [NPID: Culinary workshops, self-efficacy, culinary practices]
Year: 2025
