Critical review of behaviour change techniques applied in intervention studies to improve cooking skills and food skills among adults

References

• Abbott, P., Kavison, J., Moore, L. and Rubinstein, R. (2010). Barriers and enhancers to dietary behaviour change for Aboriginal people attending a diabetes cooking course. Health Promot. J. Aust. 21(1):33–38.
   PubMed Web of Science ®Google Scholar
• Adam, M., Young-Wolff, K. C., Konar, E. and Winkleby, M. (2015). Massive open online nutrition and cooking course for improved eating behaviors and meal composition. Int. J. Behav. Nutr. Phys. Act. 12(1):143.
   PubMed Web of Science ®Google Scholar
• Anderson, J. D., Newby, R., Kehm, R., Barland, P. and Hearst, M. O. (2015). Taking steps together: A family- and community-based obesity intervention for urban, multiethnic children. Health Educ. Behav. 42(1):194–201.
   PubMed Web of Science ®Google Scholar
• Archuleta, M., Vanleeuwen, D. and Halderson, K. (2012). Cooking schools improve nutrient intake patterns of people with type 2 diabetes. J. Nutr. Educ. Behav. 44(1):319–325.
   PubMed Web of Science ®Google Scholar
• Auld, G. W. and Fulton, C. D. (1995). Value of theoretically based cooking classes for increasing use of commodity foods. J. Am. Diet. Assoc. 95:85–87.
   PubMedGoogle Scholar
• Balagopal, P., Kamalamma, N., Patel, T. G. and Misra, R. (2012). A community-based participatory diabetes prevention and management intervention in rural India using community health workers. Diabetes Educ. 38(1):822–834.
   PubMed Web of Science ®Google Scholar
• Bielamowicz, M. K., Pope, P. and Rice, C. A. (2013). Sustaining a creative community-based diabetes education program: Motivating Texans with type 2 diabetes to do well with diabetes control. Diabetes Educ. 39(1):119–127.
   PubMed Web of Science ®Google Scholar
• Blake, C. E., Wethington, E., Farrell, T. J., Bisogni, C. A. and Devine, C. M. (2011). Behavioral contexts, food-choice coping strategies, and dietary quality of a multiethnic sample of employed parents. J. Am. Diet. Assoc. 111(3):401–407.
   PubMed Web of Science ®Google Scholar
• Brown, B. J. and Hermann, J. R. (2005). Cooking classes increase fruit and vegetable intake and food safety behaviors in youth and adults. J. Nutr. Educ. Behav. 37:104–105.
   PubMed Web of Science ®Google Scholar
• Brown, L. B. and Richards, R. (2010). Teaching students to cook: An easily incorporated assignment in an academic nutrition course. J. Nutr. Educ. Behav. 42:355–356.
   PubMed Web of Science ®Google Scholar
• Burgoine, T., Forouhi, N. G., Griffin, S. J., Wareham, N. J. and Monsivais, P. (2014). Associations between exposure to takeaway food outlets, takeaway food consumption, and body weight in Cambridgeshire, UK: Population based, cross sectional study. Br. Med. J. 348.
   PubMedGoogle Scholar
• Campbell, M. K., DeVellis, B. M., Strecher, V. J., Ammerman, A. S., DeVellis, A. S. and Sandler, R. S. (1994). Improving dietary behavior: The effectiveness of tailored messages in primary care settings. Am. J. Public Health. 84(5): 783–787.
   PubMed Web of Science ®Google Scholar
• Caraher, M. (2012). Cooking in crisis: Lessons from the UK. The Gastronomy Symposium, Dublin, 5th June 2012. Available from: http://arrow.dit.ie/dgs/2012/june5/6/. [Accessed February 2, 2016].
   Google Scholar
• Caraher, M., Dixon, P., Lang, T. and Carr-Hill, R. (1999). The state of cooking in England: The relationship of cooking skills to food choice. Br. Food J. 101(8):590–609.
   Google Scholar
• Carmody, J. F., Olendzki, B. C., Merriam, P. A., Liu, Q., Qiao, Y. and Ma, Y. (2012). A novel measure of dietary change in a prostate cancer dietary program incorporating mindfulness training. J. Acad. Nutr. Diet. 112(11):1822–18227.
   PubMed Web of Science ®Google Scholar
• Chapman-Novakofski, K. and Karduck J. (2005). Improvement in knowledge, social cognitive theory variables, and movement through stages of change after a community-based diabetes education program. J. Am. Diet. Assoc. 105(1):1613–1616.
   PubMedGoogle Scholar
• Cho, Y., Chung, H., Choi, K., Sea, C. and Baek, E. (2013). The emergence of student creativity in classroom settings: A case study of elementary schools in Korea. J. Creat. Behav. 47(10):152–169.
   Web of Science ®Google Scholar
• Chung, L. M. Y. and Chung, J. W. Y. (2014). Effectiveness of a food education program in improving appetite and nutritional status of elderly adults living at home. Asia Pac. J. Clin. Nutr. 23(1):315–320.
   PubMed Web of Science ®Google Scholar
• Clifford, D., Anderson, J., Auld, G. and Champ, J. (2009). Good Grubbin’: Impact of a TV cooking show for college students living off campus. J. Nutr. Educ. Behav. 41(1):194–200.
   PubMed Web of Science ®Google Scholar
• Condrasky, M. D., Baruth, M., Wilcox, S., Carter, C. and Jordan, J. F. (2013). Cooks training for Faith, Activity, and Nutrition project with AME churches in SC. Eval. Program Plann. 37(1):43–49.
   PubMed Web of Science ®Google Scholar
• Condrasky, M., Griffin, S., Catalano, P. and Clark, C. (2010). A formative evaluation of the cooking with a chef Program. J. Extension 48:1–18.
   Google Scholar
• Dasgupta, K., Hajna, S., Joseph, L., Da Costa, D., Christopoulos, S. and Gougeon, R. (2012). Effects of meal preparation training on body weight, glycemia, and blood pressure: Results of a phase 2 trial in type 2 diabetes. Int. J. Behav. Nutr. Phys. Act. 1(1):21–43.
   Google Scholar
• Davies, J. A, Damani, P. and Margetts, B. M. (2009). Intervening to change the diets of low-income women. Proc. Nutr. Soc. 68:210–215.
   PubMed Web of Science ®Google Scholar
• Fahmida, U., Kolopaking, R. and Santika, O. (2015). Effectiveness in improving knowledge, practices, and intakes of “key problem nutrients” of a complementary feeding intervention developed by using linear programming: Experience in Lombok, Indonesia. Am. J. Clin. Nutr. 101(1):455–461.
   PubMed Web of Science ®Google Scholar
• Flesher, M., Woo, P., Chiu, A, Charlebois, A., Warburton, D. E. and Leslie, B. (2011). Self-management and biomedical outcomes of a cooking, and exercise program for patients with chronic kidney disease. J. Ren. Nutr. 21(1):188–119.
   PubMed Web of Science ®Google Scholar
• Flynn, M. M., Reinert, S. and Schiff, A. R. (2013). A Six-week cooking program of plant-based recipes improves food security, body weight, and food purchases for food pantry clients. J. Hunger Environ. Nutr. 8(1):73–84.
   Google Scholar
• Foley, R. M. and Pollard, C. M. (1998). Food Cent$— implementing and evaluating a nutrition education project focusing on value for money. Aust. N. Z. J. Public Health 22:494–501.
   PubMed Web of Science ®Google Scholar
• Foresight, B. (2007). Tackling obesities: Future choices- project report. international comparisons of obesity trends, determinants and responses. evidence review. Dep. Innov. Universities Skills. Available from: http://webarchive.nationalarchives.gov.uk and http://www.dh.gov.uk/en Publichealth/Healthimprovement/Obesity/DH079713 [Accessed November 13, 2015].
   Google Scholar
• Francis, S. L. (2012). Heart disease nutrition education program increases familiarity with heart-healthy lifestyle recommendations. J. Nutr. Educ. Behav. 44(1):658–660.
   PubMed Web of Science ®Google Scholar
• Garcia, A. L., Vargas, E., Lam, P. S., Shennan, D. B., Smith, F. and Parrett, A. (2014). Evaluation of a cooking skills programme in parents of young children–a longitudinal study. Public Health Nutr. 17(1):1013–1021.
   PubMed Web of Science ®Google Scholar
• Goheer, A., Bailey, M., Gittelsohn, J. and Pollack, K. M. (2014). Fighting fires and fat: An intervention to address obesity in the fire service. J. Nutr. Educ. Behav. 46(1):219–220.
   PubMed Web of Science ®Google Scholar
• Greenlee, H., Gaffney, A. O., Aycinena, A. C., Cocinar, P. and Su, S. (2015). Randomized controlled trial of a culturally based dietary intervention among hispanic breast cancer survivors. J. Acad. Nutr. Diet. 115(1):709–723.
   PubMed Web of Science ®Google Scholar
• Hanson, M., Englberger, L., Duncan, B., Taren, D., Mateak, H. and Johnson, E. (2011). An evaluation of a nutrition intervention in Kapinga Village on Pohnpei, Federated States of Micronesia. Pac. Health Dialogue 17(1):173–184.
   PubMedGoogle Scholar
• Hearst, M. O., Kehm, R., Sherman, S. and Lechner, K. E. (2014). Increasing fruit and vegetable consumption and offerings to Somali children: The FAV-S pilot study. J. Prim. Care Community Health 5(1):139–143.
   PubMedGoogle Scholar
• Herbert, J., Flego, A. and Gibbs, L. (2014). Wider impacts of a 10-week community cooking skills program–Jamie's Ministry of Food, Australia. Public Health 14(1):1161.
   PubMed Web of Science ®Google Scholar
• Hermann, J., Brown, B. and Heintz, S. (2000). Impact of a nutrition promotion program on dietary behaviours, dietary intake and health measures in adults over 55 years of age. J. Nutr. Elder. 19(1):1–14.
   Google Scholar
• Hossain, D., Yuginovich, T., Lambden, J., Gibson, M. and Allen, R. (2015). Impact of Red Apple Healthy Lifestyles Programme on healthy eating behaviour of low socio-economic participants in rural and regional communities in Australia. Int. J. Health Promot. Educ. 53(1):136–146.
   Web of Science ®Google Scholar
• Jacoby, E., Benavides, B., Bartlett, J. and Figueroa, D. (1994). Effectiveness of two methods of advising mothers on methods of advising mothers on infant feeding and dietetic management of diarrhoea at an outpatient clinic in Peru. J. Diarrhoeal Dis. Res. 12:59–64.
   PubMedGoogle Scholar
• Karvetti, R. (1981) Effects of nutrition education. J. Am. Diet. Assoc. 9(1):830–667.
   Google Scholar
• Keller, H. H., Gibbs, A., Wong, S., Vanderkooy, P. and Hedley, M. (2004). Men can cook! Development, implementation, and evaluation of a senior men's cooking group. J. Nutr. Elder. 24:71–87.
   PubMedGoogle Scholar
• Kennedy, L. A., Milton, B. and Bundred, P. (2008). Lay food and health worker involvement in community nutrition and dietetics in England: Roles, responsibilities and relationships with professionals. J. Hum. Nutr. Diet. 21:210–224.
   PubMed Web of Science ®Google Scholar
• Kitaoka, K., Nagaoka, J. and Matsuoka, T. (2013). Dietary intervention with cooking instructions and self-monitoring of the diet in free-living hypertensive men. Clin. Exp. Hypertens. 35(1):120–127.
   PubMed Web of Science ®Google Scholar
• Kwon, J., Yoshida, Y., Yoshida, H., Kim, H., Suzuki, T. and Lee, Y. (2015). Effects of a combined physical training and nutrition intervention on physical performance and health-related quality of life in prefrail older women living in the community: A randomized controlled trial. J. Am. Med. Dir. Assoc. 16(1):263.
   PubMed Web of Science ®Google Scholar
• Lacey, J. M. (2007). Enhancing students’ understanding of whole cereal grains in a university experimental foods course. J. Nutr. Educ. Behav. 39:235–236.
   PubMed Web of Science ®Google Scholar
• Lavelle, F., McGowan, L., Spence, M., Caraher, M., Raats, M., Hollywood, L., McDowell, D., McCloat, A., Mooney, E. and Dean, M. (2016b). Barriers and Facilitators to cooking from 'scratch' using basic or raw ingredients: A qualitative interview study. Appetite 1(107):383–391.
   Web of Science ®Google Scholar
• Levy, J. and Auld, G. (2004). Cooking classes outperform cooking demonstrations for college sophomores. J. Nutr. Educ. Behav. 36(1):197–203.
   PubMed Web of Science ®Google Scholar
• May, J. K., Brady, A., Van Offelen, S. and Johnson, B. (2014). Simply good cooking: Online curriculum for the interactive SNAP-Ed classroom. J. Nutr. Educ. Behav. 46(1):85–87.
   PubMed Web of Science ®Google Scholar
• Mayfield, B. J. and Graves, L. M. (2014). Recipe for growing healthy children: child care culinary workshops lead to improved menus, mealtime environments, and nutrition education. J. Nutr. Educ. Behav. 46(1):627–628.
   PubMed Web of Science ®Google Scholar
• McGorrian, C., O'Hara, M. C., Reid, V., Minogue, M., Fitzpatrick, P. and Kelleher, C. (2015) A brief cookery skills intervention is no more effective than written information alone in reducing body mass index in overweight cardiac rehabilitation patients. Health Promot. Int. 30(1):228–238.
   PubMed Web of Science ®Google Scholar
• McGowan, L., Caraher, M., Raats, M., Lavelle, F., Hollywood, L., McDowell, D., Spence, M., McCloat, A., Mooney, E. and Dean, M. (2017). Domestic cooking and food skills: A review. Crit. Rev. Food Sci. Nutr. 57(11):2412–243. doi:10.1080/10408398.2015.1072495.
   PubMed Web of Science ®Google Scholar
• McKellar, G., Morrison, E. and McEntegart, A. (2007). A pilot study of a Mediterranean type diet intervention in female patients with rheumatoid arthritis living in areas of social deprivation in Glasgow. Ann. Rheum. Dis. 66(1):1239–1243.
   PubMed Web of Science ®Google Scholar
• McMurry, M. P., Hopkins, P. N., Gould, R., Engelbert-Fenton, K., Schumacher, C., Wu, L. L. and Williams, R. R. (1991). Family-oriented nutrition intervention for a lipid clinic population. J. Am. Diet. Assoc. 91:57–65.
   PubMedGoogle Scholar
• Michie, S. and Abraham, C. (2004). Identifying techniques that identify health behaviour change: Evidence based or evidence inspired? Psychol. Health 19(1):29–49.
   Web of Science ®Google Scholar
• Michie, S., Ashford, S., Sniehotta, F. F., Dombrowski, S. U., Bishop, A. and French, D. P. (2011). A refined taxonomy of behaviour change techniques to help people change their physical activity and healthy eating behaviours: The CALO-RE taxonomy. Psychol. Health 26(11):1479–1498.
   PubMed Web of Science ®Google Scholar
• Michie, S., Fixsen, D., Grimshaw, J. M. and Eccles, M. P. (2009). Specifying and reporting complex behaviour change interventions: The need for a scientific method. Implementation Sci. 4(40):1–31.
   PubMed Web of Science ®Google Scholar
• Michie, S., Johnston, M. and Francis, J. (2008). From theory to intervention: mapping theoretically derived behavioural determinants to behavioural change techniques. J. Appl. Psychol. 57(1):660–680.
   Web of Science ®Google Scholar
• Mintel. (2012) Report: ‘Pre-prepared meals’. Available from: www.store.mintel.com/cooking-saucespasta. [Accessed January 12, 2013].
   Google Scholar
• Newman, V. A., Thomson, C. A., Rock, C. L., Flatt, S. W., Kealey, S., Bardwell, W. A., Caan, B. J. and Pierce, J. P. (2005). Achieving substantial changes in eating behavior among women previously treated for breast cancer—an overview of the intervention. J. Am. Diet Assoc. 105(3):882–91.
   Google Scholar
• Oggioni, C., Cena, H., Wells, J. C. K., Lara, J., Celis-Morales, C. and Siervo, M. (2015). Association between worldwide dietary and lifestyle patterns with total cholesterol concentrations and DALYs for infectious and cardiovascular diseases: An ecological analysis. J. Epidemiol. Global Health 5(4):315–325.
   PubMed Web of Science ®Google Scholar
• Penn, L., Ryan, V. and White, M. (2013). Feasibility, acceptability and outcomes at a 12-month follow-up of a novel community-based intervention to prevent type 2 diabetes in adults at high risk: Mixed methods pilot study. Br. Med. J. 1(1):230.
   Google Scholar
• Peters, N. C., Contento, I. R., Kronenberg, F. and Coleton, M. (2014) Adherence in a 1-year whole foods eating pattern intervention with healthy postmenopausal women. Public Health Nutr. 17(1):2806–2815.
   PubMed Web of Science ®Google Scholar
• Pluss, C. E., Billing, E. and Held, C. (2011). Long-term effects of an expanded cardiac rehabilitation programme after myocardial infarction or coronary artery bypass surgery: a five-year follow-up of a randomized controlled study. Clin. Rehabil. 25(1):79–87.
   PubMed Web of Science ®Google Scholar
• Poelman, M. P., de Vet, E., Velema, E., de Boer, M. R., Seidell, J. C. and Steenhuis, I. H. M. (2015). Portion Control at HOME: Results of a randomized controlled trial evaluating the effect of a multi-component portion size intervention on portion control behavior and body mass index. Ann. Behav. Med. 49(1):18–28.
   PubMed Web of Science ®Google Scholar
• Ranson, D. (1995). ‘Real men do cook’: A positive program for men. Ausralian J. Nutr. Diet 52(1):201–202.
   Google Scholar
• Reicks, M., Kocher, M. and Reeder, R. (Under review). Impact of cooking and home food preparation interventions among adults: A systematic review, 2011–2016. [Submitted to J. Nutr. Educ. Behav. January 2017].
   Web of Science ®Google Scholar
• Reicks, M., Trofholz, A., Stang, J. and Laska, M. (2014). Impact of cooking and home preparation interventions among adults: Outcomes and implications for future programs. J. Nutr. Educ. Behav. 46(1):259–276.
   PubMed Web of Science ®Google Scholar
• Roberts, C. and Barnard, R. (2005). Effects of diet on chronic disease. J. Appl. Psychol. 98(1):3–30.
   Google Scholar
• Rustad, C. and Smith, C. (2013) Nutrition knowledge and associated behavior changes in a holistic, short-term nutrition education intervention with low-income women. J. Nutr. Educ. Behav. 45(1):490–498.
   PubMed Web of Science ®Google Scholar
• Shankar, S., Klassen, A. C., Garrett, Mayer, E., Houts, P. S., Wang, T., McCarty, M., Cain, R. and Zhang, L. (2007). Evaluation of a nutrition education intervention for women residents of Washington, DC, public housing communities. Health Educ. Res. 22(3):425–437.
   PubMed Web of Science ®Google Scholar
• Sorensen L. B., Greve T. and Kreutzer, M. (2011). Weight maintenance through behaviour modification with a cooking course or neurolinguistic programming. Can. J. Diet. Pract. Res. 72(1):181–185.
   PubMed Web of Science ®Google Scholar
• Swindle, S., Baker, S. and Auld, G. (2007). Operation frontline: Assessment of longer-term curriculum effectiveness, evaluation strategies, and follow-up methods. J. Nutr. Educ. Behav. 39(1):205–213.
   PubMed Web of Science ®Google Scholar
• Vadstrup, E. S., Frolich, A., Perrild, H., Borg, E. and Roder, M. (2011). Health-related quality of life and self-related health in patients with type 2 diabetes: effects of group-based rehabilitation versus individual counselling. Health Qual. Life Outcomes 9(1):110.
   PubMed Web of Science ®Google Scholar
• Vernarelli, J. A., Mitchell, D. C., Rolls, B. J. and Hartman, T. J. (2015). Dietary energy density is associated with obesity and other biomarkers of chronic disease in US adults. Eur. J. Nutr. 54(1):59–65.
   PubMed Web of Science ®Google Scholar
• Villarini, A., Pasanisi, P. and Raimondi, M. (2012). Preventing weight gain during adjuvant chemotherapy for breast cancer: a dietary intervention study. Breast Cancer Res. Treat. 135(1):581–589.
   PubMed Web of Science ®Google Scholar
• Villarini, M., Lanari, C. and Barchiesi, L. (2015). Effects of the “PreveDi” lifestyle modification trial on metabolic syndrome. Ann. Ig. 27(1):595–606.
   PubMed Web of Science ®Google Scholar
• Woodson, J. M., Braxton-Calhoun, M. and Benedict, J. (2005). Food for health and soul: A curriculum designed to facilitate healthful recipe modifications to family favorites. J. Nutr. Educ. Behav. 37:323–324.
   PubMed Web of Science ®Google Scholar
• Wrieden, W., Anderson, A. and Longbottom, P. (2007). The impact of a community-based food skills intervention on cooking confidence, food preparation methods and dietary choices, an exploratory trial. Public Health Nutr. 10(1):203–211.
   PubMed Web of Science ®Google Scholar
• Wunderlich, S., Bai, Y. and Piemonte, J. (2011). Nutrition risk factors among home delivered and congregate meal participants: need for enhancement of nutrition education and counseling among home delivered meal participants. J. Nutr. Health Aging 15(1):768–773.
   PubMed Web of Science ®Google Scholar