Background Community-based intervention studies that aim at developing cooking skills
have increased in the scientific literature and are related to healthier food practices …

Objectives 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 …

Objective Cooking programs are growing in popularity; however, an extensive review has
not examined their overall impact. Therefore, this study reviewed previous research on …

The aim of this study is to investigate the relationship between food and cooking skills and
healthy eating attitudes in college students. The demographic characteristics …

A quasi-experimental study was conducted to evaluate the influence of Project CHEF, a
hands-on cooking and tasting program offered in Vancouver public schools, on students' …

This review provides evidence for inclusion of cooking activities within adult nutrition
education programs. Issues affecting diet-related health behaviors including fruit, vegetable …

Objective: To develop and implement a community-tailored, food agency-based cooking
programme at a community health centre (CHC) and evaluate the effect of the intervention …

Objective To update a review of the impact of interventions for adults that included a cooking
component on diet, health, and psychosocial outcomes. Design A total of 3,047 records …

Aims: This study was conducted to determine whether a group of college-age students in
New Jersey, USA, had the requisite culinary skills, knowledge, and confidence to take …

The objectives of this study are to provide evidence for and demonstrate the processes used
to develop and test tools to measure the effectiveness of a culinary and nutrition education …