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The effect of culinary interventions (cooking classes) on dietary intake and behavioral change: a systematic review and evidence map
In this 2019 review, Hasan et al. searched the literature for studies that compared the effects of culinary interventions to a control group or baseline values. The aim was to determine the impact that culinary interventions may have on dietary intake, as well as on various behavioral and cardiometabolic outcomes. The studies found included samples of children, healthy adults, and adults with morbidities. Thirty studies were examined but culinary interventions were not associated with any significant changes in participants’ BMI, blood pressure, or LDL (“good”) cholesterol. However, they were linked with improving attitudes and healthy eating among adults and children. Also, interventions with additional components such as education on nutrition, physical activity or gardening were found to be particularly effective. To conclude, there was no correlation between culinary interventions and cardiometabolic risk factors, but the implementation of these interventions may result in better attitude, self-efficacy, and healthier diet in adults and children. [NPID: culinary interventions, behavioral, attitudes].
Year: 2019
