Self-reported food preparation skills, dietary intake, cooking confidence, fruit and vegetable preferences, attitudes toward food and cooking, and food-related knowledge were among the outcomes measured. Programs varied in duration, evaluation methods, and outcomes of interest. The following information was extracted from each study: study design, sample size, location, duration, intervention components, data collection methods, and outcomes.Įight studies met the inclusion criteria and used cooking education to influence children’s food-related preferences, attitudes, and behaviors. We used the Effective Public Health Practice Project Quality Assessment Tool for Quantitative Studies to rate the strength of each article and assess bias. Studies considered for review contained a hands-on cooking intervention had participants aged 5 to 12 years were published in a peer-reviewed journal on or after Januand were written in English.
We included primary research articles that involved cooking education programs for children and searched reference lists for eligible articles. We systematically searched PubMed, Ovid-Medline, and CINAHL (Cumulative Index to Nursing and Allied Health Literature) databases.
This review assesses the evidence on childhood cooking programs and their association with changes in food-related preferences, attitudes, and behaviors of school-aged children. Cooking programs have been used to promote healthful eating among people of all ages.
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