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Original Articles

Domestic cooking and food skills: A review

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Read on this site (11)

Andreia Ferreira Moura & Jessica Aschemann-Witzel. (2023) Socio-cognitive barriers to healthy eating among mothers: A segmentation analysis in Argentina, France, and Denmark. Health Care for Women International 44:9, pages 1252-1272.
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Leandro Oliveira, Francisco Sousa & Maria Graça da Silveira. (2023) Promotion of Functional Foods in a School Context: Evaluation of Food Education Sessions Involving Cooking Skills. Journal of Culinary Science & Technology 0:0, pages 1-13.
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Maggie Morgan, John Arrowood, Alisha Farris & Jamie Griffin. (2023) Assessing food security through cooking and food literacy among students enrolled in a basic food science lab at Appalachian State University. Journal of American College Health 71:1, pages 30-35.
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Mayara Sanay da Silva Oliveira, Priscila de Morais Sato, Mark Anthony Arceño, Mariana Dimitrov Ulian, Ramiro Fernandez Unsain, Marly Augusto Cardoso & Fernanda Baeza Scagliusi. (2022) “It’s women’s obligation:” constitutive elements of gendered domestic cooking practices performed by women from western Brazilian Amazon. Food, Culture & Society 25:3, pages 540-560.
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Mercedes Sotos-Prieto, Daniele Del Rio, Greg Drescher, Ramon Estruch, Chavanne Hanson, Timothy Harlan, Frank B. Hu, Maria Loi, James P. McClung, Angelo Mojica, Daniela Puglielli, Ken Toong, Fania Yangarber & Stefanos N. Kales. (2022) Mediterranean diet – promotion and dissemination of healthy eating: proceedings of an exploratory seminar at the Radcliffe institute for advanced study. International Journal of Food Sciences and Nutrition 73:2, pages 158-171.
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Ulla Hoppu, Sari Puputti & Mari Sandell. (2021) Factors related to sensory properties and consumer acceptance of vegetables. Critical Reviews in Food Science and Nutrition 61:10, pages 1751-1761.
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Kaisa Torkkeli, Kristiina Janhonen & Johanna Mäkelä. (2021) Engagements in situationally appropriate home cooking. Food, Culture & Society 24:3, pages 368-389.
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Amanda McCloat & Martin Caraher. (2020) An international review of second-level food education curriculum policy. Cambridge Journal of Education 50:3, pages 303-324.
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Lynsey Hollywood, Dawn Surgenor, Marla Reicks, Laura McGowan, Fiona Lavelle, Michelle Spence, Monique Raats, Amanda McCloat, Elaine Mooney, Martin Caraher & Moira Dean. (2018) Critical review of behaviour change techniques applied in intervention studies to improve cooking skills and food skills among adults. Critical Reviews in Food Science and Nutrition 58:17, pages 2882-2895.
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Isabelle Cuykx, Paulien Decorte, Lauranna Teunissen, Heidi Vandebosch, Hilde Van den Bulck, Sara Pabian, Kathleen Van Royen & Charlotte De Backer. The magic is in the mix: a uses and gratifications approach to the cross-media use of food-related media content. Food, Culture & Society 0:0, pages 1-25.
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Articles from other publishers (122)

Melissa A. Fernandez, Katerina Maximova, Jayne A. Fulkerson & Kim D. Raine. (2023) Associations between cooking skills, cooking with processed foods, and health: a cross-sectional study. Applied Physiology, Nutrition, and Metabolism.
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An-Thu Nguyen, Merwan Faraj, Gabriel Ward, Elijah Hopkins, Alyssa DeMutis, Amber Stroupe & JuliSu DiMucci-Ward. (2023) Combining Culinary Medicine With Integrative Medicine in Medical Curriculum: A Novel Community-Centric Approach. American Journal of Lifestyle Medicine.
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Suzanne Rauzon, Sridharshi C. Hewawitharana, Erin E. Esaryk, Hannah R. Thompson, Lauren Whetstone, Ingrid Cordon & Gail M. Woodward-Lopez. (2023) Parent perceptions of changes in eating behavior during COVID-19 of school-aged children from Supplemental Assistance Program Education (SNAP-Ed) eligible households in California. Preventive Medicine Reports 35, pages 102365.
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By Merin Oleschuk, Ha Young Choi, Brenna Ellison & Melissa Pflugh Prescott. (2023) Associations between cooking self-efficacy, attitude, and behaviors among people living alone: A cross-sectional survey analysis. Appetite 189, pages 106999.
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Jomar Romero Cabreros. (2023) Development of Supplementary Learning Material in Cookery for Grade 10 Learners. Journal of Learning and Educational Policy:36, pages 1-12.
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Margaret Raber, Isabella Villarreal, Maria Vazquez & Debbe Thompson. (2023) Designing a Digital Culinary Education Intervention for Parents With Low Income. Journal of Nutrition Education and Behavior 55:9, pages 667-676.
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Andrea Begley, Isabelle Fisher, Lucy Butcher, Frances Foulkes-Taylor, Roslyn Giglia & Satvinder S. Dhaliwal. (2023) Determining the Effectiveness of an Adult Food Literacy Program Using a Matched Control Group. Journal of Nutrition Education and Behavior 55:9, pages 659-666.
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Özge Mengi Çelik, Gizem Aytekin Şahin & Satı Gürel. (2023) Do cooking and food preparation skills affect healthy eating in college students?. Food Science & Nutrition.
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Lauren E Russell, Jillian Tse, Janice Bowie, Caroline R Richardson, Amy Trubek, Nisa Maruthur & Julia A Wolfson. (2023) Cooking behaviours after Diabetes Prevention Program (DPP) participation among DPP participants in Baltimore, MD. Public Health Nutrition, pages 1-6.
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Roberta C. Asher, Erin D. Clarke, Tamara Bucher, Vanessa A. Shrewsbury, Steven Roberts & Clare E. Collins. (2022) Impact and evaluation of an online culinary nutrition course for health, education and industry professionals to promote vegetable knowledge and consumption. Journal of Human Nutrition and Dietetics 36:3, pages 967-980.
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I. Cuykx, L. Teunissen, P. Decorte, S. Pabian, K. Van Royen, H. Vandebosch, H. Van den Bulck & C. De Backer. (2023) Let’s talk about chefs, baby: Comparing three types of home cooks on recipe use before and during COVID-19. International Journal of Gastronomy and Food Science 32, pages 100699.
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Tesfaye Hailu Bekele, Namukolo Covic, Dawit Alemayehu, Laura E. Trijsburg, Inge D. Brouwer, Edith J. M. Feskens & Jeanne H. M. de Vries. (2023) The feasibility of implementing food-based dietary guidelines and food graphics in Ethiopia. Food Security 15:3, pages 805-822.
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Lynn Fredericks, Jennifer Utter, Lucille Tang, Anjuman Shah, Casey Wilson Lofts, Jade Parry & Pamela A. Koch. (2023) Can the effects of high school culinary nutrition education be sustained into adulthood?. Health Education Journal, pages 001789692311785.
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Margaret Raber, Michael C. Robertson, Thuan Le, Leticia A. Gatus, Ruth Rechis, Katherine Oestman & Karen Basen-Engquist. (2023) Patterns of home cooking practices among participants in a behavioral weight loss program: A latent class analysis. Appetite 184, pages 106504.
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Lorraine Laccetti Mongiello. (2023) Insulin-to-carbohydrate ratios. Nursing 53:4, pages 19-27.
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Charlotte Labbé, Stephanie Ward Chiasson, Jérémie B. Dupuis & Claire Johnson. (2023) Effectiveness of a School-Based Culinary Programme on 9- and 10-Year-Old Children’s Food Literacy and Vegetable, Fruit, and Breakfast Consumption. Nutrients 15:6, pages 1520.
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Fiona Lavelle. (2022) A critical review of children's culinary nutrition interventions, the methodologies used and their impact on dietary, psychosocial and wellbeing outcomes. Nutrition Bulletin 48:1, pages 6-27.
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Amaris Williams, Jennifer C. Shrodes, Jessica N. Radabaugh, Ashlea Braun, David Kline, Songzhu Zhao, Guy Brock, Timiya S. Nolan, Jennifer A. Garner, Colleen K. Spees & Joshua J. Joseph. (2023) Outcomes of Cooking Matters for Diabetes: A 6-week Randomized, Controlled Cooking and Diabetes Self-Management Education Intervention. Journal of the Academy of Nutrition and Dietetics 123:3, pages 477-491.
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Andres Silva, Andrés Astorga, Samuel Durán-Agüero & Alejandra Domper. (2023) Revisiting fruit and vegetable determinants: Evidence from Latin America. Frontiers in Sustainable Food Systems 6.
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Josine M Stuber, Jeroen Lakerveld, Joline WJ Beulens & Joreintje D Mackenbach. (2023) Better understanding determinants of dietary guideline adherence among Dutch adults with varying socio-economic backgrounds through a mixed-methods exploration. Public Health Nutrition, pages 1-13.
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Maryam M. Alghamdi, T. Burrows, B. Barclay, S. Baines & C. Chojenta. (2023) Culinary Nutrition Education Programs in Community-Dwelling Older Adults: A Scoping Review. The journal of nutrition, health & aging.
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Achira Puri & Nidhi Jaiswal. (2023) Impact of Perceived Cooking Skills on Eating Habits Among Young Adults. Nutrition Today 58:1, pages 7-13.
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Sedat Arslan, Kevser Tari Selcuk, Nursel Sahin & Ramazan Mert Atan. (2022) The relationship between food and cooking skills, and eating behaviors in people with overweight or obesity. International Journal of Obesity 47:1, pages 60-66.
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Nicole Farmer, Tiffany M. Powell-Wiley, Kimberly R. Middleton, Alyssa T. Brooks, Valerie Mitchell, Melissa Troncoso, Joniqua Ceasar, Sophie E. Claudel, Marcus R. Andrews, Narjis Kazmi, Allan Johnson & Gwenyth R. Wallen. (2022) Use of a focus group-based cognitive interview methodology to validate a cooking behavior survey among African-American adults. Frontiers in Nutrition 9.
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Azam Doustmohammadian, Nasrin Omidvar, Nastaran Keshavarz-Mohammadi, Hassan Eini-Zinab, Maryam Amini & Morteza Abdollahi. (2022) The association and mediation role of Food and Nutrition Literacy (FNLIT) with eating behaviors, academic achievement and overweight in 10–12 years old students: a structural equation modeling. Nutrition Journal 21:1.
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Sarah Coe & Ayela Spiro. (2022) Cooking at home to retain nutritional quality and minimise nutrient losses: A focus on vegetables, potatoes and pulses. Nutrition Bulletin 47:4, pages 538-562.
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Ndenum Suzzy Shitta, Alex Chukwudi Edemodu, Wosene Gebreselassie Abtew & Abush Abebe Tesfaye. 2022. Legumes Research - Volume 2. Legumes Research - Volume 2.
Jasmine LeBlanc, Stephanie Ward & Caroline P. LeBlanc. (2022) An elective high school cooking course improves students’ cooking and food skills: a quasi-experimental study. Canadian Journal of Public Health 113:5, pages 764-775.
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Mariana Fernandes Brito de Oliveira, Carla Adriano Martins & Inês Rugani Ribeiro de Castro. (2022) The (scarce and circumscribed) culinary content in food-based dietary guidelines around the world: 1991–2021. Public Health Nutrition, pages 1-9.
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Chengli Xiao & Liqian Zhao. (2022) Robotic Chef Versus Human Chef: The Effects of Anthropomorphism, Novel Cues, and Cooking Difficulty Level on Food Quality Prediction. International Journal of Social Robotics 14:7, pages 1697-1710.
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Amanda K. Fultz, Sandra Baker, Elizabeth Anderson Steeves, Jillian Trabulsi, Adriana Verdezoto Alvarado & Shannon M. Robson. (2022) Feasibility of Implementing a Food Skills Intervention. Journal of the Academy of Nutrition and Dietetics 122:8, pages 1525-1533.e4.
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Sonja Mötteli & Florian Hotzy. (2022) The Assessment of Cooking Skills and Food Skills and Their Relationship with Nutrition Knowledge, Attitude toward a Healthy Diet and Food Intake: Results of a German Validation Study. Nutrients 14:15, pages 3157.
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Jun Niimi, Victoria Sörensen, Mihaela Mihnea, Dominique Valentin, Penny Bergman & Elizabeth S. Collier. (2022) Does cooking ability affect consumer perception and appreciation of plant-based protein in Bolognese sauces?. Food Quality and Preference 99, pages 104563.
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Maria-Georgeta Moldovan, Dan-Cristian Dabija & Cristina Bianca Pocol. (2022) Resources Management for a Resilient World: A Literature Review of Eastern European Countries with Focus on Household Behaviour and Trends Related to Food Waste. Sustainability 14:12, pages 7123.
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Roberta C. Asher, Tammie Jakstas, Fiona Lavelle, Julia A. Wolfson, Anna Rose, Tamara Bucher, Moira Dean, Kerith Duncanson, Klazine van der Horst, Sonja Schonberg, Joyce Slater, Leanne Compton, Roslyn Giglia, Sandra Fordyce-Voorham, Clare E. Collins & Vanessa A. Shrewsbury. (2022) Development of the Cook-EdTM Matrix to Guide Food and Cooking Skill Selection in Culinary Education Programs That Target Diet Quality and Health. Nutrients 14:9, pages 1778.
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Fabiana Lopes Nalon de Queiroz, António Raposo, Heesup Han, Martín Nader, Antonio Ariza-Montes & Renata Puppin Zandonadi. (2022) Eating Competence, Food Consumption and Health Outcomes: An Overview. International Journal of Environmental Research and Public Health 19:8, pages 4484.
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Laura Schmelzer, Hannah Stanger & Rebecca Hughes. (2021) The Development and Validation of the Planning to Make Meals Performance Measure. OTJR: Occupational Therapy Journal of Research 42:2, pages 105-114.
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Joanna Rees, Shih Ching Fu, Johnny Lo, Ros Sambell, Joshua R. Lewis, Claus T. Christophersen, Matthew F. Byrne, Robert U. Newton, Siobhan Boyle & Amanda Devine. (2022) How a 7-Week Food Literacy Cooking Program Affects Cooking Confidence and Mental Health: Findings of a Quasi-Experimental Controlled Intervention Trial. Frontiers in Nutrition 9.
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Manuela Mika Jomori, Ricardo Teixeira Quinaud, Margaret D. Condrasky & Martin Caraher. (2022) Brazilian Cooking Skills Questionnaire evaluation of using/cooking and consumption of fruits and vegetables. Nutrition 95, pages 111557.
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Natasha Brasington, Tamara Bucher & Emma L. Beckett. (2022) Correlations between Convenience Cooking Product Use and Vegetable Intake. Nutrients 14:4, pages 848.
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Kim Smith, Rebecca Wells & Corinna Hawkes. (2022) How Primary School Curriculums in 11 Countries around the World Deliver Food Education and Address Food Literacy: A Policy Analysis. International Journal of Environmental Research and Public Health 19:4, pages 2019.
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Cecilie Beinert, Anne Cathrine Sørlie, Gun Åbacka, Päivi Palojoki & Frøydis Nordgård Vik. (2021) Does food and health education in school influence students’ everyday life?. Health Education Journal 81:1, pages 29-39.
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Choon Ming Ng, Satvinder Kaur, Hui Chin Koo, Firdaus Mukhtar & Hip Seng Yim. (2022) Culinary Nutrition Education Improves Home Food Availability and Psychosocial Factors Related to Healthy Meal Preparation Among Children. Journal of Nutrition Education and Behavior 54:2, pages 100-108.
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Kylie Fraser, Penny Love, Karen J. Campbell, Kylie Ball & Rachelle S. Opie. (2022) Meal kits in the family setting: Impacts on family dynamics, nutrition, social and mental health. Appetite 169, pages 105816.
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Mariana Fernandes Brito de Oliveira & Inês Rugani Ribeiro de Castro. (2022) Autonomia culinária: um modelo conceitual multinível de culinária doméstica saudável. Cadernos de Saúde Pública 38:4.
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Mariana Fernandes Brito de Oliveira & Inês Rugani Ribeiro de Castro. (2022) Cooking autonomy: a multilevel conceptual model on healthy home cooking. Cadernos de Saúde Pública 38:4.
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Barthélemy Sarda, Corinne Delamaire, Anne-Juliette Serry & Pauline Ducrot. (2022) Changes in home cooking and culinary practices among the French population during the COVID-19 lockdown. Appetite 168, pages 105743.
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Moira Dean, Chloe O'Kane, Johann Issartel, Amanda McCloat, Elaine Mooney, Claire McKernan, Stephanie Brooks, Niamh O'Kane, William Crowe, Blain Murphy & Fiona Lavelle. (2022) Cook Like A Boss: An effective co-created multidisciplinary approach to improving children's cooking competence. Appetite 168, pages 105727.
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Peter F. Gerhardt & Shanna N. Bahry. 2022. Handbook of Quality of Life for Individuals with Autism Spectrum Disorder. Handbook of Quality of Life for Individuals with Autism Spectrum Disorder 107 120 .
Dawn Surgenor, Christopher McLaughlin, Una McMahon-Beattie & Amy Burns. (2021) The use of video to maximise cooking skills. British Food Journal 123:12, pages 3918-3937.
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Rajshri Roy, Teresa Gontijo de Castro, Jillian Haszard, Victoria Egli, Lisa Te Morenga, Lauranna Teunissen, Paulien Decorte, Isabelle Cuykx, Charlotte De Backer & Sarah Gerritsen. (2021) Who We Seek and What We Eat? Sources of Food Choice Inspirations and Their Associations with Adult Dietary Patterns before and during the COVID-19 Lockdown in New Zealand. Nutrients 13:11, pages 3917.
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Lucy Yixuan Zhang, Kristen Simonds & June Matthews. (2021) “We should at least have basic survival skills, right?”: young males support mandatory food skills education. Health Education 121:6, pages 541-553.
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Melissa Anne Fernandez & Kim Denise Raine. (2021) Digital Food Retail: Public Health Opportunities. Nutrients 13:11, pages 3789.
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Rachael M Taylor, Julia A Wolfson, Fiona Lavelle, Moira Dean, Julia Frawley, Melinda J Hutchesson, Clare E Collins & Vanessa A Shrewsbury. (2021) Impact of preconception, pregnancy, and postpartum culinary nutrition education interventions: a systematic review. Nutrition Reviews 79:11, pages 1186-1203.
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Bente Halkier. (2021) Hybridity and change in cooking skills in everyday life: Conceptual contributions from a study of cooking with meal-box schemes. Appetite 165, pages 105311.
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Beth Armstrong, Christian Reynolds, Carla Adriano Martins, Angelina Frankowska, Renata Bertazzi Levy, Fernanda Rauber, Hibbah A. Osei-Kwasi, Marcelo Vega, Gustavo Cediel, Ximena Schmidt, Alana Kluczkovski, Robert Akparibo, Carolyn L. Auma, Margaret Anne A. Defeyter, Jacqueline Tereza da Silva & Gemma Bridge. (2021) Food insecurity, food waste, food behaviours and cooking confidence of UK citizens at the start of the COVID-19 lockdown. British Food Journal 123:9, pages 2959-2978.
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Aline Rissatto Teixeira, Daniela Bicalho, Betzabeth Slater & Tacio de Mendonça Lima. (2021) Systematic review of instruments for assessing culinary skills in adults: What is the quality of their psychometric properties?. PLOS ONE 16:8, pages e0235182.
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Laura Terragni & Sigrun Henjum. (2021) Patire la fame nella culla del welfare. Uno studio sulla sicurezza alimentare dei richiedenti asilo nei centri di accoglienza norvegesi. MONDI MIGRANTI:2, pages 73-88.
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Travertine Garcia, Kerith Duncanson, Vanessa A. Shrewsbury & Julia A. Wolfson. (2021) A Qualitative Study of Motivators, Strategies, Barriers, and Learning Needs Related to Healthy Cooking during Pregnancy. Nutrients 13:7, pages 2395.
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Maureen Schulze, Achim Spiller & Antje Risius. (2021) Do consumers prefer pasture-raised dual-purpose cattle when considering meat products? A hypothetical discrete choice experiment for the case of minced beef. Meat Science 177, pages 108494.
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Amanda Kopetsky, Sandra Baker, Korissa Hobbs & Shannon Robson. (2021) Understanding Mothers’ Perceptions of Food Skills: A Qualitative Study. Journal of the Academy of Nutrition and Dietetics 121:7, pages 1339-1349.e2.
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Thaís Peiter de Borba, Manoella Vieira da Silva, Manuela Mika Jomori, Greyce Luci Bernardo, Ana Carolina Fernandes, Rossana Pacheco da Costa Proença, Gabriele Rockenbach & Paula Lazzarin Uggioni. (2021) Self-efficacy in cooking and consuming fruits and vegetables among Brazilian university students: the relationship with sociodemographic characteristics. British Food Journal 123:6, pages 2049-2065.
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Moira Dean, Chloe O'Kane, Johann Issartel, Amanda McCloat, Elaine Mooney, David Gaul, Julia A. Wolfson & Fiona Lavelle. (2021) Guidelines for designing age-appropriate cooking interventions for children: The development of evidence-based cooking skill recommendations for children, using a multidisciplinary approach. Appetite 161, pages 105125.
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Julia A. Wolfson, Yoshiki Ishikawa, Chizuru Hosokawa, Kate Janisch, Jennifer Massa & David M. Eisenberg. (2021) Gender differences in global estimates of cooking frequency prior to COVID-19. Appetite 161, pages 105117.
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Natasha Brasington, Patrice Jones, Tamara Bucher & Emma L. Beckett. (2021) Correlations between Self-Reported Cooking Confidence and Creativity and Use of Convenience Cooking Products in an Australian Cohort. Nutrients 13:5, pages 1724.
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Renán A. Oliva Guzmán, Ines Schröder, Birte Dohnke & Petra Lührmann. (2021) Professionalisierung für die Ernährungspraxis: Inanspruchnahme und Durchführungsrahmen in der Grundschule. Haushalt in Bildung & Forschung 10:1-2021, pages 64-81.
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Carla Adriano Martins, Giovanna Calixto Andrade, Mariana Fernandes Brito de Oliveira, Fernanda Rauber, Inês Rugani Ribeiro de Castro, Marcia Thereza Couto & Renata Bertazzi Levy. (2021) “Healthy”, “usual” and “convenience” cooking practices patterns: How do they influence children's food consumption?. Appetite 158, pages 105018.
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Anders Wien, Siril Alm & Themistoklis Altintzoglou. (2020) The role of identity and gender in seafood cooking skills. British Food Journal 123:3, pages 1155-1169.
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Sarah G. Hansen, Jessica DeMarco & Hannah Etchison. 2021. Adaptive Behavior Strategies for Individuals with Intellectual and Developmental Disabilities. Adaptive Behavior Strategies for Individuals with Intellectual and Developmental Disabilities 179 199 .
Nicole Farmer, Tiffany M. Powell-Wiley, Kimberly R. Middleton, Brenda Roberson, Sharon Flynn, Alyssa T. Brooks, Narjis Kazmi, Valerie Mitchell, Billy Collins, Rachel Hingst, Lucy Swan, Shanna Yang, Seema Kakar, Timothy Harlan & Gwenyth R. Wallen. (2020) A community feasibility study of a cooking behavior intervention in African-American adults at risk for cardiovascular disease: DC COOKS (DC Community Organizing for Optimal culinary Knowledge Study) with Heart. Pilot and Feasibility Studies 6:1.
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Madalina Petran, Dorin Dragos & Marilena Gilca. (2020) Historical ethnobotanical review of medicinal plants used to treat children diseases in Romania (1860s–1970s). Journal of Ethnobiology and Ethnomedicine 16:1.
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Yukako Tani, Takeo Fujiwara & Katsunori Kondo. (2020) Cooking skills related to potential benefits for dietary behaviors and weight status among older Japanese men and women: a cross-sectional study from the JAGES. International Journal of Behavioral Nutrition and Physical Activity 17:1.
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Linda Brennan, Karen Klassen, Enqi Weng, Shinyi Chin, Annika Molenaar, Michael Reid, Helen Truby & Tracy A. McCaffrey. (2020) A social marketing perspective of young adults' concepts of eating for health: is it a question of morality?. International Journal of Behavioral Nutrition and Physical Activity 17:1.
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Choon Ming Ng, Kaur Satvinder, Hui Chin Koo, Roseline Wai Kuan Yap & Firdaus Mukhtar. (2020) Influences of psychosocial factors and home food availability on healthy meal preparation. Maternal & Child Nutrition 16:S3.
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Mattie Alpaugh, Lizzy Pope, Amy Trubek, Joan Skelly & Jean Harvey. (2020) Cooking as a Health Behavior: Examining the Role of Cooking Classes in a Weight Loss Intervention. Nutrients 12:12, pages 3669.
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Ana Cláudia Mazzonetto, Moira Dean & Giovanna Medeiros Rataichesck Fiates. (2020) Percepções de indivíduos sobre o ato de cozinhar no ambiente doméstico: revisão integrativa de estudos qualitativos. Ciência & Saúde Coletiva 25:11, pages 4559-4571.
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Laura Terragni, Charles D. Arnold & Sigrun Henjum. (2020) Food Skills and Their Relationship with Food Security and Dietary Diversity Among Asylum Seekers Living in Norway. Journal of Nutrition Education and Behavior 52:11, pages 1026-1034.
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Fabiana Lopes Nalon de Queiroz, Eduardo Yoshio Nakano, Raquel Braz Assunção Botelho, Verônica Cortez Ginani, André Luiz Fernandes Cançado & Renata Puppin Zandonadi. (2020) Eating Competence Associated with Food Consumption and Health Outcomes among Brazilian Adult Population. Nutrients 12:10, pages 3218.
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Lena D. Stephens, Geoff Smith, Dana Lee Olstad & Kylie Ball. (2019) An evaluation of SecondBite ® 's FoodMate ® , a nutrition education and skill‐building program aimed at reducing food insecurity . Health Promotion Journal of Australia 31:3, pages 468-481.
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Mercedes Vélez-Toral, Carmen Rodríguez-Reinado, Ana Ramallo-Espinosa & Montserrat Andrés-Villas. (2020) “It’s Important but, on What Level?”: Healthy Cooking Meanings and Barriers to Healthy Eating among University Students. Nutrients 12:8, pages 2309.
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Chloe Clifford Astbury, Louise Foley, Tarra L. Penney & Jean Adams. (2020) How Does Time Use Differ between Individuals Who Do More versus Less Foodwork? A Compositional Data Analysis of Time Use in the United Kingdom Time Use Survey 2014–2015. Nutrients 12:8, pages 2280.
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Roberta C. Asher, Tammie Jakstas, Julia A. Wolfson, Anna J. Rose, Tamara Bucher, Fiona Lavelle, Moira Dean, Kerith Duncanson, Beth Innes, Tracy Burrows, Clare E. Collins & Vanessa A. Shrewsbury. (2020) Cook-EdTM: A Model for Planning, Implementing and Evaluating Cooking Programs to Improve Diet and Health. Nutrients 12:7, pages 2011.
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Lynn Fredericks, Pamela A. Koch, Ao (Alicia) Liu, Leah Galitzdorfer, Alyssa Costa & Jennifer Utter. (2020) Experiential Features of Culinary Nutrition Education That Drive Behavior Change: Frameworks for Research and Practice. Health Promotion Practice 21:3, pages 331-335.
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Désirée Hagmann, Michael Siegrist & Christina Hartmann. (2020) Acquisition of Cooking Skills and Associations With Healthy Eating in Swiss Adults. Journal of Nutrition Education and Behavior 52:5, pages 483-491.
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S. Lockyer, J. Cade, N. Darmon, M. Flynn, S. Gatenby, A. Govindji, B. Quick, M. Raats, M. Rayner, M. Sokolović, A. Spiro, N. Sritharan, S. Stanner & J. L. Buttriss. (2020) Proceedings of a roundtable event ‘Is communicating the concept of nutrient density important?’. Nutrition Bulletin 45:1, pages 74-97.
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Fiona Lavelle, Tamara Bucher, Moira Dean, Hannah M. Brown, Megan E. Rollo & Clare E. Collins. (2019) Diet quality is more strongly related to food skills rather than cooking skills confidence: Results from a national cross‐sectional survey. Nutrition & Dietetics 77:1, pages 112-120.
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Anice M. de Camargo, Alyne M. Botelho, Moira Dean & Giovanna M.R. Fiates. (2020) Meal planning by high and low health conscious individuals during a simulated shop in the supermarket: A mixed methods study. Appetite 144, pages 104468.
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Carla Adriano Martins, Priscila Pereira Machado, Maria Laura da Costa Louzada, Renata Bertazzi Levy & Carlos Augusto Monteiro. (2020) Parents' cooking skills confidence reduce children's consumption of ultra-processed foods. Appetite 144, pages 104452.
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Julia A. Wolfson, Noura Insolera & Alicia J. Cohen. (2020) Childhood Food Involvement: Protection Against Food Insecurity in Young Adulthood. American Journal of Preventive Medicine 58:1, pages 31-40.
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Amanda McCloat & Martin Caraher. 2020. Food Education and Food Technology in School Curricula. Food Education and Food Technology in School Curricula 123 136 .
Marion Rutland. 2020. Food Education and Food Technology in School Curricula. Food Education and Food Technology in School Curricula 209 225 .
Chloe Clifford Astbury, Tarra L. Penney & Jean Adams. (2019) Home-prepared food, dietary quality and socio-demographic factors: a cross-sectional analysis of the UK National Diet and nutrition survey 2008–16. International Journal of Behavioral Nutrition and Physical Activity 16:1.
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Chloe Clifford Astbury, Tarra L. Penney & Jean Adams. (2019) Comparison of individuals with low versus high consumption of home-prepared food in a group with universally high dietary quality: a cross-sectional analysis of the UK National Diet & Nutrition Survey (2008–2016). International Journal of Behavioral Nutrition and Physical Activity 16:1.
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Cesare Altavilla, Pablo Caballero Pérez & Jose Tuells. (2019) High cooking skills do not lead to healthy mediterranean eating habits. Focus on catering students. International Journal of Gastronomy and Food Science 17, pages 100169.
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Gail Boddy, Alison Booth & Anthony Worsley. (2019) What does healthy eating mean? Australian teachers’ perceptions of healthy eating in secondary school curricula. Health Education 119:4, pages 277-290.
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Fiona Lavelle, Tony Benson, Lynsey Hollywood, Dawn Surgenor, Amanda McCloat, Elaine Mooney, Martin Caraher & Moira Dean. (2019) Modern Transference of Domestic Cooking Skills. Nutrients 11:4, pages 870.
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