Citations (31)
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Godwin Liambunde Atser, Alfred Dixon, Friday Ekeleme, Stefan Hauser, Olushola Fadairo, Adegbenga Adekoya, Adeolu Babatunde Ayanwale, Mary Agada, Ibukunoluwa Oladokun, Patrick Akpu, Lateef Sanni, Pieter Pypers, Theresa Ampadu-Boakye & Bernard Vanlauwe. (2023) The effect of communication media on the uptake of agricultural innovations in selected states of Nigeria. The Journal of Agricultural Education and Extension 29:5, pages 583-604.
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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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Laura McGowan, Leigh-Ann McCrum, Sinead Watson, Christopher Cardwell, Bernadette McGuinness, Helen Rutherford, Victoria Paice, Ciaran Moore, Paul R. Brocklehurst, Jayne V. Woodside & Gerald McKenna. (2020) The impact of oral rehabilitation coupled with healthy dietary advice on the nutritional status of adults: A systematic review and meta-analysis. Critical Reviews in Food Science and Nutrition 60:13, pages 2127-2147.
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Articles from other publishers (28)
Kylie Fraser, Penelope Love, Rachel Laws, Karen J Campbell & Alison Spence. (2023) Meal kit subscription services and opportunities to improve family vegetable consumption. Health Promotion International 38:6.
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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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Nina Weingarten & Monika Hartmann. (2023) Fifty shades of grain – Increasing whole grain consumption through daily messages. Appetite 187, pages 106608.
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Andreia Ferreira Moura & Jessica Aschemann-Witzel. (2023) Exploring Barriers to Healthy Eating Among Women in Their Role as New Mothers with a Theory-Driven Questionnaire. Maternal and Child Health Journal 27:7, pages 1176-1190.
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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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Isabelle Mulkerrins, Lena Gripeteg & Christina Berg. (2023) Exploration of a Swedish community-based family-oriented setting for promoting healthy food habits: professionals’ experiences. Health Promotion International 38:3.
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Paola Gordillo & Melissa Pflugh Prescott. (2023) Assessing the Use of Social Cognitive Theory Components in Cooking and Food Skills Interventions. Nutrients 15:5, pages 1287.
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Paula Brauer, Dawna Royall, Airu Li, Ariellia Rodrigues, Jennifer Green, Sharon Macklin, Alison Craig, Miranda Chan, Jennifer Pasanen, Lucie Brunelle, Rupinder Dhaliwal, Doug Klein, Angelo Tremblay, Caroline Rheaume, David M. Mutch & Khursheed Jeejeebhoy. (2022) Key process features of personalized diet counselling in metabolic syndrome: secondary analysis of feasibility study in primary care. BMC Nutrition 8:1.
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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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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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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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Nicole Farmer & Elizabeth W. Cotter. (2021) Well-Being and Cooking Behavior: Using the Positive Emotion, Engagement, Relationships, Meaning, and Accomplishment (PERMA) Model as a Theoretical Framework. Frontiers in Psychology 12.
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Isabella P Maugeri, Julie Brimblecombe, Tammie S T Choi, Sue Kleve & Claire Palermo. (2021) For whom and under what circumstances do nutrition-education cooking interventions work: a realist synthesis. Nutrition Reviews 79:4, pages 479-493.
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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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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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Cheryl Pritlove, Geremy Capone, Helena Kita, Stephanie Gladman, Manjula Maganti & Jennifer M. Jones. (2020) Cooking for Vitality: Pilot Study of an Innovative Culinary Nutrition Intervention for Cancer-Related Fatigue in Cancer Survivors. Nutrients 12:9, pages 2760.
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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
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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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Andrea Begley, Ellen Paynter, Lucy Butcher, Vanessa Bobongie & Satvinder S. Dhaliwal. (2020) Identifying Who Improves or Maintains Their Food Literacy Behaviours after Completing an Adult Program. International Journal of Environmental Research and Public Health 17:12, pages 4462.
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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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Vienna Bramston, Anika Rouf & Margaret Allman-Farinelli. (2020) The Development of Cooking Videos to Encourage Calcium Intake in Young Adults. Nutrients 12:5, pages 1236.
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Kathelijne M.H.H. Bessems, Evelyne Linssen, Marion Lomme & Patricia Van Assema. (2020) The Effectiveness of the Good Affordable Food Intervention for Adults with Low Socioeconomic Status and Small Incomes. International Journal of Environmental Research and Public Health 17:7, pages 2535.
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Marissa BlackRobin LaCroixKatherine HoersterSunny ChenKatherine RitcheyMelanya SouzaAnne UtechStephen Thielke. (2019) Healthy Teaching Kitchen Programs: Experiential Nutrition Education Across Veterans Health Administration, 2018. American Journal of Public Health 109:12, pages 1718-1721.
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Andrea Begley, Ellen Paynter, Lucy Butcher & Satvinder Dhaliwal. (2019) Effectiveness of an Adult Food Literacy Program. Nutrients 11:4, pages 797.
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Melinda RingElaine CheungRupa MahadevanStephanie FolkensNeilé Edens. (2019) Cooking Up Health: A Novel Culinary Medicine and Service Learning Elective for Health Professional Students. The Journal of Alternative and Complementary Medicine 25:1, pages 61-72.
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Ángela García-González, María Achón, Elena Alonso-Aperte & Gregorio Varela-Moreiras. (2018) Identifying Factors Related to Food Agency: Cooking Habits in the Spanish Adult Population—A Cross-Sectional Study. Nutrients 10:2, pages 217.
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Glenn Laverack. (2017) The Challenge of Behaviour Change and Health Promotion. Challenges 8:2, pages 25.
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