When chefs adopt a school? An evaluation of a cooking intervention in English primary schools

Caraher, Martin; Seeley, A.; Wu, Michelle Xiao; Lloyd, Susan

doi:10.1016/j.appet.2012.11.007

Cited by 98 publications

(140 citation statements)

References 16 publications

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“…This might include teaching cooking skills from an early age by re-introducing a home economics curriculum in schools to build cooking skills, knowledge and confidence (31)(32)(33) . Inclusion of cooking skills into nutrition education has been shown to be effective at improving cooking self-efficacy, fostering healthy eating habits, and is an important supplement to traditional nutrition education (34,35) . Some evidence exists to support this approach, as prior research has shown that cooking skills education through cooking classes and engagement in food preparation activities in adolescence can lead to more healthful diet behaviours (12,(36)(37)(38) .…”

Section: Discussionmentioning

confidence: 99%

Is cooking at home associated with better diet quality or weight-loss intention?

Wolfson

Bleich

2014

Public Health Nutr.

319

287

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Objective: To examine national patterns in cooking frequency and diet quality among adults in the USA, overall and by weight-loss intention. Design: Analysis of cross-sectional 24 h dietary recall and interview data. Diet quality measures included total kilojoules per day, grams of fat, sugar and carbohydrates per day, fast-food meals per week, and frozen/pizza and ready-toeat meals consumed in the past 30 d. Multivariable regression analysis was used to test associations between frequency of cooking dinner per week (low (0-1), medium (2-5) and high (6-7)), dietary outcomes and weight-loss intention. Overall, compared with low cookers (0-1 times/week), a high frequency of cooking dinner (6-7 times/week) was associated with lower consumption of daily kilojoules (9054 v. 9627 kJ, P = 0·002), fat (81 v. 86 g, P = 0·016) and sugar (119 v. 135 g, P < 0·001). Individuals trying to lose weight consumed fewer kilojoules than those not trying to lose weight, regardless of household cooking frequency (2111 v. 2281 kJ/d, P < 0·006). Conclusions: Cooking dinner frequently at home is associated with consumption of a healthier diet whether or not one is trying to lose weight. Strategies are needed to encourage more cooking among the general population and help infrequent cookers better navigate the food environment outside the home. Keywords Home cooking frequencyDiet quality Weight-loss intention AdultsAmericans are cooking less and relying more on food prepared away from home, which is typically more energy dense and of lower nutritional value (1)(2)(3)(4)(5)(6) . Both the decline in cooking and the increase in prepared food consumption are associated with the rise in obesity, which affects approximately one-third of adults (4,6,7) . Americans spend less time cooking now than in the past (8)(9)(10) and this, in combination with greater reliance on prepared convenience foods, fast foods and other foods prepared away from home, is associated with poorer diet quality (9)(10)(11) . A variety of explanations have been identified to explain declines in cooking, including lack of access to healthy foods, time and price constraints and lack of knoweldge or confidence in cooking skills (12,13) . Female participation in the workforce outside the home is often cited as a primary determinant of declining cooking frequency as women (and mothers in particular) spend less time cooking than in the past (8,10,14,15) . A recent study of demographic patterns in home cooking frequency found that cooking was associated with socio-economic status; adults with low socio-economic status were more likely to cook frequently or not at all (16) . To date, little research has focused on the complex relationship between cooking frequency and diet qualityan important area of inquiry given evidence suggesting that meals at home increasingly include prepared or semiprepared items (17)(18)(19) .Also missing from the literature is research examining whether cooking is associated with weight-loss intention. Several studies have compared the effectiven...

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Section: Discussionmentioning

confidence: 99%

Is cooking at home associated with better diet quality or weight-loss intention?

Wolfson

Bleich

2014

Public Health Nutr.

319

287

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“…Interactive food activities can positively impact children's food awareness, eating and cooking enjoyment, and fruit and vegetable preferences. (Chu et al, 2013), (Caraher, Seeley, Wu, & Lloyd, 2013), (Van der Horst, Ferrage, & Rytz, 2014), (Cunningham-Sabo and Lohse, 2014) As well as valuable food skills, children develop a closer connection to and ownership of food. A recent systematic review of cooking programmes reported the positive influence these activities may exert on children's food preferences, attitudes and behaviours.…”

Section: Introductionmentioning

confidence: 99%

A qualitative study of a food intervention in a primary school: Pupils as agents of change

et al. 2015

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This study explored the impact of a school-based kitchen project at a large inner London school. Timetabled kitchen classroom sessions (90 min every fortnight) were held with all 7-9 year old pupils. Semi-structured focus group discussions (with 76 pupils, 16 parents) and interviews (with headteachers, catering managers and specialist staff) were conducted at the intervention school and a matched control school. Categories and concepts were derived using a grounded theory approach. Data analysis provided three main categories each with their related concepts: Pupil factors (enthusiasm and enjoyment of cooking, trying new foods, food knowledge and awareness, producing something tangible); School factors (learning and curriculum links, resource implications and external pressures) and Home factors (take home effects, confidence in cooking and self-esteem, parents' difficulties cooking at home with children). Children's engagement and the opportunity to cook supported increased food awareness, skills and food confidence. In the grounded theory that emerged, take home effects beyond the school gate dominate, as children act as agents of change and influence cooking and food choice at home. These short term outcomes have the potential to lead to longer term outcomes including changing eating behaviour and diet.

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“…Los beneficios de la involucración directa en la preparación de alimentos -y de la educación en habilidades culinarias en niños, adolescentes y adultos-, encontrados en la literatura científica hasta el momento son: -La mejora en las conductas, actitudes y creencias alimentarias [26][27][28][29][30] .…”

Section: La Educación Nutricional Culinariaunclassified

“…Los elementos de efectividad de los programas de educación nutricional infantil: la educación nutricional culinaria y sus beneficios -El incremento del consumo de frutas 38,39 , verduras 27,40 o de ambos 26,30,31,[41][42][43][44] .…”

Section: La Educación Nutricional Culinariaunclassified

Los elementos de efectividad de los programas de educación nutricional infantil: la educación nutricional culinaria y sus beneficios

Al-Ali

Arrizabalaga

2015

Rev Esp Nutr Hum Diet

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Actualmente existe una prevalencia alta de las enfermedades crónicas no transmisibles tanto en edad adulta como en edad infantil. Los programas de educación nutricional han mostrado su efectividad previniendo estas enfermedades. Algunos de los elementos de efectividad de estos programas son: la implementación de programas en las escuelas, la involucración de las familias y de toda la comunidad escolar, la proyección del programa a niños de 6 a 12 años de edad, el aprendizaje basado en la práctica, el programa educacional basado en teorías o la elaboración de herramientas necesarias para producir cambios conductuales. La educación nutricional culinaria o la educación en habilidades culinarias se presenta como una de las modalidades más eficaces pues el aprendizaje práctico sobre cómo preparar y cocinar los alimentos saludables ha demostrado beneficios como: el incremento del consumo de frutas y verduras, la mejora de las habilidades culinarias, la mejora de las creencias acerca de la alimentación, la mejora de las conductas alimentarias, la prevención de la obesidad infantil y la mejora de las elecciones dietéticas. A pesar de los beneficios descritos, se hace necesario tener un conocimiento más profundo e investigar en las variables de efectividad de la educación nutricional culinaria, especialmente en España. PALABRAS CLAVE Modelos educativos;Dieta, Alimentos y Nutrición; Cocina; Prevención y control. Currently there is a high prevalence of chronic non-communicable diseases in both adult and childhood. Nutrition education programs have shown its effectiveness preventing these diseases. Some elements of effectiveness of these programs are implementing programs in schools, the involvement of the families and the school community, the screening program for children from 6-12 years of age, learning based on practice, educational program based on theories, provide the necessary tools to produce behavioral changes. The culinary nutrition education and cooking skills education is presented as one of the most popular methods, hands-on learning on how to prepare and cook healthy foods has proven benefits: increased consumption of fruits and vegetables, improving the culinary skills, improving beliefs about food, improving eating behaviors, prevention of childhood obesity and improving dietary choices. But more research is needed in this modality to learn the elements of effectiveness of culinary nutrition education, especially in Spain. R E S U M E N INTRODUCCIÓNLa alimentación juega un rol preponderante en nuestra vida. En el tipo de alimentación y el estilo de vida entran en juego muchos factores tales como los alimentos disponibles, las costumbres, la familia, la sociedad y el entrono en general. Todas estas variables empiezan a ser relevantes durante los primeros años de vida y son las que determinarán nuestro futuro estado de salud.La alimentación diaria junto con el estilo de vida adquirido durante años, serán la causa de la aparición de muchas enfermedades crónicas como la obesidad, el sobrepeso, la hipertensión...

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When chefs adopt a school? An evaluation of a cooking intervention in English primary schools

Cited by 98 publications

References 16 publications

Is cooking at home associated with better diet quality or weight-loss intention?

Is cooking at home associated with better diet quality or weight-loss intention?

A qualitative study of a food intervention in a primary school: Pupils as agents of change

Los elementos de efectividad de los programas de educación nutricional infantil: la educación nutricional culinaria y sus beneficios

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