Impact of Cooking and Home Food Preparation Interventions Among Adults: A Systematic Review (2011-2016)

J Nutr Educ Behav. 2018 Feb;50(2):148-172.e1. doi: 10.1016/j.jneb.2017.08.004. Epub 2017 Sep 25.


Objective: To update a review of the impact of interventions for adults that included a cooking component on diet, health, and psychosocial outcomes.

Design: A total of 3,047 records were identified by searching MEDLINE, Agricola, Web of Science, and the Cochrane Central Register of Controlled Trials (January, 2011 to March, 2016). A total of 34 articles met inclusion and exclusion criteria for analysis. Study description and outcomes were extracted and synthesized to generate conclusions regarding impact.

Results: Less than half of the studies included a control group. The most common intended outcomes were improvements in fruit and/or vegetable intake and weight. The majority of studies showed positive dietary behavior changes and improvements in cooking confidence and knowledge. Limitations included the lack of a control group, no follow-up past after intervention, the use of nonvalidated assessment instruments, and small convenience samples.

Discussion: Findings were similar to a previous review regarding positive impact on dietary and cooking confidence outcomes. Clinical and weight outcomes were addressed in more studies included in the current review than in the previous 1; however, limitations were similar.

Conclusions and implications: Intervention design and assessment tools need to be strengthened in intervention studies with cooking components.

Keywords: adults; cooking; diet; eating patterns; health promotion; impact; systematic review.

Publication types

  • Research Support, Non-U.S. Gov't
  • Systematic Review

MeSH terms

  • Adolescent
  • Adult
  • Aged
  • Child
  • Cooking*
  • Diet*
  • Feeding Behavior
  • Female
  • Health Promotion*
  • Humans
  • Male
  • Middle Aged
  • Young Adult