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 Culinary medicine (CM) or culinary nutrition (CN) education provided to
professionals with the capacity to influence behaviour change is an emerging strategy to …

Objectives The purpose of this study was to determine the effects of the Nutrition and
Culinary in the Kitchen (NCK) Program to evaluate the improvement of cooking skills and …

Background Community-based intervention studies that aim at developing cooking skills
have increased in the scientific literature and are related to healthier food practices …

Purpose Self-efficacy in cooking and consuming fruits and vegetables is one of the
dimensions that compose cooking skills. This cross-sectional study aimed to assess the self …

Objective Young adults are often faced with barriers to cooking their own food. These
barriers are associated with poor diet. The aim of this study was to explore the factor …

Purpose The purpose of this paper is to describe the results of the construct validity by the
known-groups method of a Brazilian cooking skills and healthy-eating questionnaire …

A dual relationship between food insecurity and inadequate food literacy among college
students may be attributed to limited food literacy, availability and ability to prepare healthful …

The aim of this study was to determine the theoretical, practical, and conceptual framework
of culinary medicine, a niche emerging trend in gastronomy. The focus group interview …

Objective To evaluate the feasibility of a Social Cognitive Theory-based intervention on
cognitive, affective, and behavioral outcomes in a college nutrition course. Design A pre …