Narrative review of culinary interventions with children in schools to promote healthy eating: directions for future research and practice

From the Cooking Interventions Library

Available with CNP Library Membership

Join the CNP Research Library to unlock this summary and 3,000+ others across five population libraries.

View membership plans

Related Studies

Youth Chef Academy: pilot results from a plant-based culinary and nutrition literacy program for sixth and seventh graders

Since the inadequate number of fruits, vegetables, legumes, and whole grains consumed by young people has been exposed on a national scale, this 2018 study focuses on healthy eating promotion in schools. Harley et al. mention that if the children adopt plant-based eating patterns early in life, this may provide long-term health benefits. The aim […]

An experiential cooking and nutrition education program increases cooking self-efficacy and vegetable consumption in children in grades 3-8

In this 2016 study, a ten-week cooking program was rolled out in underserved elementary and middle schools in Chicago. The students were surveyed before and after the intervention to measure changes in nutritional and cooking outcomes, such as their knowledge on nutrition, cooking self-efficacy, liking for fruits and vegetables, their communication with their family about […]