The purpose of this study was to determine the effects of the Nutrition and Culinary in the Kitchen (NCK) Program to evaluate the improvement of cooking skills and healthy eating of university ...students.
A randomized controlled trial with six months follow-up was used incorporating an intervention group (IG) and a control group (CG). The IG participated in the NCK program over a six-week period, three hours weekly, based on five hands-on cooking classes and one food market visit, while CG continued their usual activities. Outcome measures included changes in relation to a) accessibility and availability of fruits and vegetables (AAFV); b) cooking attitudes (CA); c) cooking behaviors at home (CBH); d) cooking behaviors away from home (CBAH) e) produce consumption self-efficacy (SEPC); f) self-efficacy for using cooking techniques (SECT); g) self-efficacy for using fruits, vegetables, and seasonings (while cooking) (SEFVS); and h) knowledge of cooking terms and techniques (CTT). An online self-completed validated survey was answered, at three time points: baseline (T1), after intervention (T2) and six months after intervention (T3). Statistical analyses were conducted to evaluate changes in outcomes within and between groups over time.
76 students completed the online questionnaire at the 3 time points. Findings revealed a statistically significant increase (p < 0.05) in all outcomes evaluated in the IG, except for CBH and CBAH. This effect was sustained at T3 (p < 0.001). Results were similar to the adjusted model (p < 0.001), thus, indicating that IG changes, when compared to CG, were due to the intervention effect.
NCK culinary intervention program demonstrated efficacy for the increased on AAFV, CA, SEPC, SECT, SEFVS and CTT with university students.
•No study to date has focused on sustained impact (6 months) of cooking intervention with university students.•Significant changes on attitudes, confidence and knowledge related cooking were found in the intervention group.•There was sustained impact on cooking skills and healthy eating practices of university students in the intervention group.•The Nutrition and Culinary in the Kitchen Program was found to be effective in the long term for the outcomes investigated.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK, ZRSKP
Many children consume a poor quality diet with only a third of children aged 6–9 years eating vegetables daily. A high quality diet is important for good health in childhood; however, the prevalence ...of children living with obesity has doubled from 10% to 23% during primary school in the UK. Cooking lessons have the potential to improve diet quality and reduce obesity prevalence in childhood, both of which are associated with improved cardiometabolic outcomes in adulthood. The aim of this systematic review is to investigate the impact of school-based cooking classes on cooking skills, food literacy and vegetable intake of children aged 4–12 years.
We conducted a systematic review of OVID Medline, OVID Embase, EBSCO CINHAL and EBSCO ERIC for comparative studies that evaluated outcomes of children receiving cooking classes compared to a control group. Interventions included contained food preparation or a cooking activities and took place on school premises. Risk of bias was assessed using ROB2 and Robins-I. Outcomes were pooled in a meta-analysis using a random-effects model using standardised mean differences or reviewed using narrative synthesis. Certainty of evidence was assessed using GRADE.
We included 21 studies, (6 randomised). Meta-analysis showed a small positive effect on cooking self-efficacy of 0.39 units (95% CI 0.05 to 0.54), and a small positive effect on vegetable intake of 0.25 units (95% CI 0.05 to 0.45). Programmes with more than 6 h of cooking showed the greatest effects.
Children's cooking programmes result in small improvements in cooking efficacy and vegetable intake, particularly those with more than 6 h of classes. It is recommended that future interventions use consistent measurement for children's food literacy and cooking confidence.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK, ZRSKP
Culinary interventions (cooking classes) have been used to improve the quality of dietary intake and change behavior. The aim of this systematic review is to investigate the effects of culinary ...interventions on dietary intake and behavioral and cardiometabolic outcomes.
We conducted a systematic review of MEDLINE, EMBASE, Cochrane Central Register of Controlled Trials, Cochrane Database of Systematic Reviews, and Scopus for comparative studies that evaluated culinary interventions to a control group or baseline values. The intervention was defined as a cooking class regardless of its length or delivery approach. Studies included populations of children, healthy adults or adults with morbidities. The risk of bias was assessed using the Cochrane Risk of Bias tool and the Newcastle-Ottawa Scale. Outcomes were pooled using the random-effects model and descriptive statistics and depicted in an evidence map. Simple logistic regression was used to evaluate factors associated with intervention success.
We included 30 studies (6 were randomized, 7381 patients, average follow up 25 weeks). Culinary interventions were not associated with a significant change in body mass index (- 0.07 kg/m
, 95% CI: -1.53, 1.40), systolic (- 5.31 mmHg, 95% CI: -34.2, 23.58) or diastolic blood pressure (- 3.1 mmHg, 95% CI: -23.82, 17.62) or LDL cholesterol (- 8.09 mg/dL, 95% CI: -84.43, 68.25). Culinary interventions were associated with improved attitudes, self-efficacy and healthy dietary intake in adults and children. We were unable to demonstrate whether the effect of a culinary intervention was modified by various characteristics of the intervention such as its delivery or intensity. Interventions with additional components such as education on nutrition, physical activity or gardening were particularly effective.
Culinary interventions were not associated with a significant change in cardiometabolic risk factors, but were associated with improved attitudes, self-efficacy and a healthier dietary intake in adults and children.
The purpose of this study was to summarize research trends regarding problem-solving cooking practice that nurtures consumer-citizens in order to obtain basic data for teachers to design lessons to ...foster the dietary habits of consumer-citizens. The research methods consisted of a selection of keywords related to “consumer-citizens” in an analytical framework that utilized the “classification of concepts of consumer education” and an exploratory review of literature on problem-solving cooking practice that addressed this issue. The results confirmed the effectiveness of consumer education with a curriculum that utilized problem-solving cooking practice in order to improve skills such as “decision making”, “resource management”, and “citizen participation”. However, because this is a relatively new study, issues regarding the measurement of educational effects require further research.
Community-based intervention studies that aim at developing cooking skills have increased in the scientific literature and are related to healthier food practices. However, methodological limitations ...are observed and only a few studies have university students as the target. The university entrance period has been related to negative changes in eating habits among young people and it represents an important period for developing interventions for health promotion. This study describes the study protocol and the evaluation framework for the Nutrition and Culinary in the Kitchen program. This program aims to develop cooking skills in university students, and is based on the Cooking with a Chef program in the United States.
This ongoing, randomized controlled intervention was designed with a six month follow-up study. The intervention consisted of three-hour weekly classes during a six week period with printed materials provided. Five of the classes were hands-on cooking and one was a tour to a popular food market. There were eight primary outcome measures: changes in relation to i) accessibility and availability of fruits and vegetables; ii) cooking attitudes; iii) cooking behaviors at home; iv) cooking behaviors away from home; v) produce consumption self-efficacy; vi) self-efficacy for using basic cooking techniques; vii) self-efficacy for using fruits, vegetables, and seasonings (while cooking); and viii) knowledge of cooking terms and techniques. Secondary outcomes included changes in body mass index and in personal characteristics related to cooking. Repeated measures were collected through the application of an online self-completed survey, at baseline, after intervention and six months after intervention. A sample of 80 university students (40: intervention group; 40: control group) was estimated to detect a mean change of 1.5 points in cooking knowledge, with study power of 80%, and 95% level of confidence, plus 20% for random losses and 10% for confounding factors. The control group participants have continued with their usual activities. Data analyses will evaluate the intervention effect on changes in outcomes within and between groups, as well as explore relations with personal characteristics.
This method provides new evidence about whether or not a culinary intervention targeting university students has an impact on the improvement of cooking skills and healthy eating practices.
Brazilian Clinical Trials Registry - RBR-8nwxh5 ( http://www.ensaiosclinicos.gov.br/rg/RBR-8nwxh5/ ).
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DOBA, IZUM, KILJ, NUK, PILJ, PNG, SAZU, SIK, UILJ, UKNU, UL, UM, UPUK, VSZLJ
Food tourism: cooking holiday experiences in East Asia Chang, Janet; Okumus, Bendegul; Wang, Chih-Hung ...
Tourism review (Association internationale d'experts scientifiques du tourisme),
11/2021, Volume:
76, Issue:
5
Journal Article
Peer reviewed
Purpose
This study aims to investigate how the “cooking holiday” concept can be used by tourism authorities and practitioners and, to that end, proposes a hierarchical framework for improving ...culinary tourism.
Design/methodology/approach
This study adopted the Delphi method to filter and verify the criteria, thereby constructing a hierarchical framework of cooking holidays in Taiwan. The analytic hierarchy process (AHP) was also applied to calculate the relative weight of each attribute and criterion, thus identifying their degrees of importance.
Findings
Four attributes (“local food,” “food trail,” “cooking experience” and “environment and atmosphere”) and 22 criteria were identified to comprise a cooking holiday experience framework. Research findings reveal “cooking experience” as the most crucial of the four attributes identified. Of the more numerous criteria, “ingredients with integrity,” “local features” and “diverse curriculum” were identified as the three most important.
Research limitations/implications
The hierarchical framework of cooking holiday experiences can be used by tourism authorities and practitioners to enhance experiential quality for tourists and promote culinary tourism in Taiwan. According to the research findings, cooking class participants can concentrate on the “cooking experience” while emphasizing “ingredients with integrity,” “local features” and “diverse curricula” in the context of cooking holidays.
Originality/value
This study offers valuable insights and suggests directions for future research on culinary tourism. This study also offers a framework for developing cooking holidays.
美食旅游：东亚的烹饪假期
目的
本文旨在探究可以如何运用「烹饪假期」之概念, 藉由阶层架构之提出, 藉以提升美食观光。
方法
本文运用德尔菲法筛选与确认台湾烹饪假期阶层架构之指标与建构。并以层级分析法(AHP)估算每一属性与指针之相对权重, 藉以确认相对重要程度。
发现
烹饪假期体验架构系由四个属性（「在地饮食」、「产制体验」、「烹饪体验」与「环境氛围」）与二十二个指标构成。研究发现显示「烹饪体验」在于四个属性之中最为重要。多项指标之中, 「安心食材」「在地特色」与「多元课程」系为最为重要之三个指标。
应用
烹饪假期体验之阶层架构可为观光主管机关与业者运用, 藉以提升游客之体验质量与推广台湾之美食观光。依据研究发现, 烹饪教室参与者可以专注「烹饪体验」, 并且强调「安心食材」、「在地特色」与「多元课程」之要素, 藉以发展烹饪假期。
原创性
本文提供具有价值之洞见, 可供美食观光未来研究之参考。本文同时提供一个可以用以发展烹饪假期之架构。
Turismo gastronómico: experiencias vacacionales cocinando en Asia Oriental.
Propósito
Este estudio tiene como objetivo investigar cómo se puede utilizar el concepto de “vacaciones de cocina” al proponer un marco jerárquico para mejorar el turismo culinario.
Método
Este estudio adoptó el método Delphi para filtrar y verificar los criterios y construir el marco jerárquico de las vacaciones de cocina en Taiwán. El proceso analítico jerárquico (AHP) también se aplica para calcular el peso relativo de cada atributo y el criterio para identificar su grado de importancia.
Hallazgos
Se identificaron cuatro atributos (“comida local”, “ruta culinaria”, “experiencia culinaria” y “entorno y ambiente”) y 22 criterios para comprender un marco de experiencia de vacaciones culinarias. Los resultados de la investigación revelan que la “experiencia culinaria” es el atributo más relevante de los cuatro identificados. De los criterios más numerosos, “ingredientes con integridad”, “características locales” y “currículum diverso” fueron identificados como los tres más importantes.
Implicaciones
El marco jerárquico de la experiencia de las vacaciones de cocina se puede utilizar para que las autoridades y los profesionales del turismo mejoren la calidad de la experiencia de los turistas y promuevan el turismo culinario en Taiwán. Según los resultados de la investigación, los participantes de las clases de cocina pueden concentrarse en la “experiencia de cocina” y enfatizar los elementos de “ingredientes con integridad”, “características locales” y r“currículum diverso” para las vacaciones de cocina.
Originalidad
este estudio ofrece información valiosa, proporciona una referencia para futuras investigaciones sobre turismo culinario. Este estudio también ofrece un marco teórico, que se puede utilizar para desarrollar vacaciones de cocina.
The family is an important setting in the promotion of child health. The parent-child relationship affects the social and health development of children, and children's healthy behaviors are ...associated with positive parenting strategies. The parent-child relationship is bi-directional and the connection between parenting and child health is complex. However, few parenting interventions work with parents and children together, and more knowledge is needed on how to develop and implement interventions promoting healthy parent-child relationships. Focusing on a family cooking class program, this study addresses how community initiatives engaging parents and children together can contribute to integrating parenting support with local health promotion.
Participant-driven photo-elicited interviews (nine families), focus group evaluations (nine parents/14 children) and observations during cooking classes (10 classes) were applied to analyze the tools and mechanisms that can support positive parenting.
The study found that visual, practical and sensory learning techniques, applied in a context-sensitive learning environment that ensured guidance, safety and a friendly social atmosphere, contributed to positive parent-child interaction and bonding.
The cooking program facilitated parenting practices that support child involvement and autonomy. Thus, the program constituted an effective intervention to strengthen parent-child relationships and positive parenting.
Cooking classes have emerged as popular activities for international tourists seeking to learn and participate in Thai culinary culture. Applying Larsen's psychological three-stage model for ...understanding the tourism experience, this study identifies motivational and experiential factors
of tourists' participation in cooking classes, and their subsequent behavioral intentions. Drawing on functional motivational theory and Pine and gilmore's experience economy concept, a quantitative instrument is developed to survey 300 tourist participants in cooking classes in Chiang Mai,
Thailand. results suggest that the top-most motivational factor for participation in cooking classes is socioutilitarian needs-a combination of social and utilitarian items, whereas the top-most experiential factor is "Ent-escapist"-a combination of Pine and gilmore's entertainment
and escapist realms. The results indicate that both the motivational and the experiential facets of cooking clases are influenced by a combination of factors. These findings offer implications for the marketing of cooking class products by destination management organizations.
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