Citations (56)
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Saila S. Paavola, Satu K. Jyväkorpi & Merja H. Suominen. (2023) Nutrition Education Improves Intakes of Protein, Polyunsaturated Fatty Acids, and Vitamins C and E in Community-Dwelling Older Adults. Journal of Nutrition in Gerontology and Geriatrics 42:3-4, pages 161-177.
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Jean Pierre Enriquez & David Ader. (2023) Financial and Demographic Factors Associated with Cooking Self-Efficacy Among College Students from Three Minority Groups. American Journal of Health Education 54:3, pages 169-178.
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Anne Marie Beck, Mette Merlin Husted, C. Elizabeth Weekes & Christine Baldwin. (2020) Interventions to Support Older People’s Involvement in Activities Related to Meals. A Systematic Review. Journal of Nutrition in Gerontology and Geriatrics 39:3-4, pages 155-191.
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Francesca Calò, Simon Teasdale, Cam Donaldson, Michael J. Roy & Simone Baglioni. (2018) Collaborator or competitor: assessing the evidence supporting the role of social enterprise in health and social care. Public Management Review 20:12, pages 1790-1814.
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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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Laura McGowan, Martin Caraher, Monique Raats, Fiona Lavelle, Lynsey Hollywood, Dawn McDowell, Michelle Spence, Amanda McCloat, Elaine Mooney & Moira Dean. (2017) Domestic cooking and food skills: A review. Critical Reviews in Food Science and Nutrition 57:11, pages 2412-2431.
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Nanette Stroebele-Benschop, Julia Depa & John M. de Castro. (2016) Environmental Strategies to Promote Food Intake in Older Adults: A Narrative Review. Journal of Nutrition in Gerontology and Geriatrics 35:2, pages 95-112.
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Mireille Moreau, Hugues Plourde, Mary Hendrickson-Nelson & Joanne Martin. (2015) Efficacy of Nutrition Education-Based Cooking Workshops in Community-Dwelling Adults Aged 50 Years and Older. Journal of Nutrition in Gerontology and Geriatrics 34:4, pages 369-387.
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Michelle Szabo. (2011) The Challenges of “Re-engaging with Food“. Food, Culture & Society 14:4, pages 547-566.
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A. Peerson & M. Saunders. (2009) Men's health literacy: advancing evidence and priorities. Critical Public Health 19:3-4, pages 441-456.
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Articles from other publishers (46)
Ruby Yu, D. Lai, G. Leung, C. Tong, S. Yuen & J. Woo. (2023) A Dyadic Cooking-Based Intervention for Improving Subjective Health and Well-Being of Older Adults with Subjective Cognitive Decline and Their Caregivers: A Randomized Controlled Trial. The Journal of nutrition, health and aging 27:10, pages 824-832.
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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 and aging 27:2, pages 142-158.
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Katherine M. Appleton. (2023) Barriers to and Facilitators of the Consumption of Animal-Based Protein-Rich Foods in Older Adults: Re-Analysis with a Focus on Sustainability. Nutrients 15:2, pages 470.
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Hyelim Yoo, Eunbin Jo, Hyeongyeong Lee, Eunji Ko, Eunjin Jang, Jiwon Sim, Kirang Kim & Sohyun Park. (2023) The level of food literacy and its association with food intake and obesity status among Seoul citizens: results from Seoul Food Survey 2021. Nutrition Research and Practice 17:5, pages 945.
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Virginie Drolet-Labelle, Danielle Laurin, Alexandra Bédard, Vicky Drapeau & Sophie Desroches. (2023) Beliefs underlying older adults' intention to consume plant-based protein foods: A qualitative study. Appetite 180, pages 106346.
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Dominique MunroeMiranda A. MooreJonathan P. BonnetKrystyna Rastorguieva, Jennifer S. MascaroLinda W. CraigheadCarla I. HaackCassandra L. QuaveSharon H. Bergquist. (2021) Development of Culinary and Self-Care Programs in Diverse Settings: Theoretical Considerations and Available Evidence. American Journal of Lifestyle Medicine 16:6, pages 672-683.
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Kylie Teggart, Rebecca Ganann, Davneet Sihota, Caroline Moore, Heather Keller, Christine Senson, Stuart M Phillips & Sarah E Neil-Sztramko. (2022) Group-based nutrition interventions to promote healthy eating and mobility in community-dwelling older adults: a systematic review. Public Health Nutrition 25:10, pages 2920-2951.
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Jessica Bayes, Janet Schloss & David Sibbritt. (2022) The effect of a Mediterranean diet on the symptoms of depression in young males (the “AMMEND: A Mediterranean Diet in MEN with Depression” study): a randomized controlled trial. The American Journal of Clinical Nutrition 116:2, pages 572-580.
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Gemma Scholes. (2021) Protein‐energy malnutrition in older Australians: A narrative review of the prevalence, causes and consequences of malnutrition, and strategies for prevention. Health Promotion Journal of Australia 33:1, pages 187-193.
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Anne Marie Beck, Stine B. Nielsen & Kirsten S. Bjørnsbo. (2021) Grandchildren’s food workshop: Impact of an intergenerational cooking program on dietary habits, food courage, cooking skills and two-way interaction in Danish children and their grandparents. Nutrition and Health 27:4, pages 413-421.
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Shannon Mendez, Jamie Kubota, Adrianne M. Widaman & John Gieng. (2021) Advance Quantity Meal Preparation Pilot Program Improves Home-Cooked Meal Consumption, Cooking Attitudes, and Self-Efficacy. Journal of Nutrition Education and Behavior 53:7, pages 608-613.
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E van den Heuvel, JL Murphy & KM Appleton. (2020) The provision of recipes and single-use herb/spice packets to increase egg and protein intake in community-dwelling older adults: a randomised controlled trial. Public Health Nutrition 24:8, pages 2109-2122.
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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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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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Ioana Ghiga, Emma Pitchforth, Louise Lepetit, Celine Miani, Gemma-Clare Ali & Catherine Meads. (2020) The effectiveness of community-based social innovations for healthy ageing in middle- and high-income countries: a systematic review. Journal of Health Services Research & Policy 25:3, pages 202-210.
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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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Cha-Nam Shin & Michael Belyea. (2017) Psychosocial Factors and Dietary Practices in Korean Americans. Clinical Nursing Research 28:3, pages 374-388.
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Grant J McGeechan, C Richardson, L Wilson, G O'Neill & D Newbury-Birch. (2017) Exploring men's perceptions of a community-based men's shed programme in England. Journal of Public Health 39:4, pages e251-e256.
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Véronique Provencher, François Béland, Louise Demers, Johanne Desrosiers, Nathalie Bier, José Alberto Ávila-Funes, Claude Galand, Dominic Julien, John D. Fletcher, Lise Trottier & Benyahia Hami. (2017) Are frailty components associated with disability in specific activities of daily living in community-dwelling older adults? A multicenter Canadian study. Archives of Gerontology and Geriatrics 73, pages 187-194.
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Julia A. Wolfson, Stephanie Bostic, Jacob Lahne, Caitlin Morgan, Shauna C. Henley, Jean Harvey & Amy Trubek. (2017) A comprehensive approach to understanding cooking behavior. British Food Journal 119:5, pages 1147-1158.
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Janice Goldschmidt & Hee-Jung Song. (2017) Development of Cooking Skills as Nutrition Intervention for Adults with Autism and Other Developmental Disabilities. Journal of the Academy of Nutrition and Dietetics 117:5, pages 671-679.
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Julie Shlisky, David E Bloom, Amy R Beaudreault, Katherine L Tucker, Heather H Keller, Yvonne Freund-Levi, Roger A Fielding, Feon W Cheng, Gordon L Jensen, Dayong Wu & Simin N Meydani. (2017) Nutritional Considerations for Healthy Aging and Reduction in Age-Related Chronic Disease. Advances in Nutrition 8:1, pages 17-26.
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Fiona Lavelle, Michelle Spence, Lynsey Hollywood, Laura McGowan, Dawn Surgenor, Amanda McCloat, Elaine Mooney, Martin Caraher, Monique Raats & Moira Dean. (2016) Learning cooking skills at different ages: a cross-sectional study. International Journal of Behavioral Nutrition and Physical Activity 13:1.
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Laura McGowan, Gerda K. Pot, Alison M. Stephen, Fiona Lavelle, Michelle Spence, Monique Raats, Lynsey Hollywood, Dawn McDowell, Amanda McCloat, Elaine Mooney, Martin Caraher & Moira Dean. (2016) The influence of socio-demographic, psychological and knowledge-related variables alongside perceived cooking and food skills abilities in the prediction of diet quality in adults: a nationally representative cross-sectional study. International Journal of Behavioral Nutrition and Physical Activity 13:1.
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Ada L. Garcia, Rebecca Reardon, Matthew McDonald & Elisa J. Vargas-Garcia. (2016) Community Interventions to Improve Cooking Skills and Their Effects on Confidence and Eating Behaviour. Current Nutrition Reports 5:4, pages 315-322.
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