Background 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 …

Background The food environment within and surrounding homes influences family dietary
habits with socio-economic areas at a nutritional disadvantage. Families' perception of the …

Objective Evaluate the effect of a community-based, experiential cooking and nutrition
education program on consumption of fruits and vegetables and associated intermediate …

Involving children in cooking has been suggested as a strategy to improve dietary habits in
childhood. Interventions in schools including cooking, gardening and tasting activities have …

Current food systems face immediate and complex challenges in feeding a growing global
population. It is necessary to mitigate the environmental impact of food systems while …

Objective To evaluate the impact of a vegetable-focused cooking skills and nutrition program
on parent and child psychosocial measures, vegetable liking, variety, and home availability …

The environments in which population health interventions occur shape both their
implementation and outcomes. Hence, when evaluating these interventions, we must …

Background Although children's intake of fruit and vegetables has seen a recent rise, almost
half of adolescents do not eat even one piece of fruit or vegetables per day. One way to …

Objective: Diet and nutrition in childhood has been associated with the risk of chronic
disease later in life. The aim of this review was to identify key characteristics of successful …

ABSTRACT BACKGROUND Childhood is a critical period for developing food‐related skills
and knowledge, known as food literacy (FL). Schools may be an important setting for …