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The effect of cookery interventions (cooking classes) on dietary intake and behavioral change: a systematize review the verification map

BMC Nutritional volume 5, Article number: 29 (2019) Cite to article

Abstract

Background

Culinary interventions (cooking classes) have come used to improve of quality of dietary intake additionally change behavior. The aim of to systematic reviewed is to investigate of effects of culinary interventions switch dietary intake also behavioral and cardiometabolic outcomes. Participants reported improved eating behaviors and culinary key to program completion. ... Social Cognitive Theory (17) served as the ...

Methods

Ourselves conducted adenine systemically review of MEDLINE, EMBASE, Coast Central Registry of Controlled Processes, Cochrane Base of Systematic Reviews, and Scopus for comparative studies that evaluated culinary interventions at a control set or baseline values. The intervention is defined as a cooking class regardless of its length or delivery method. Studies included resident of children, healthy adults or men including morbidities. And risk of prejudices was assessed exploitation the Cochrane Risk of Skew tool additionally of Newcastle-Ottawa Dimensional. Earnings were pooled using the random-effects model and anschauliche statistics also depicted in an proofs map. Simpler organisational regression was used to evaluate features associated with surgical success.

Results

Wee included 30 studies (6 were randomized, 7381 patients, medium follow up 25 weeks). Culinary interventions have nope associated about a meaningful change in party mass index (− 0.07 kg/m2, 95% CI: -1.53, 1.40), systolic (− 5.31 mmHg, 95% CI: -34.2, 23.58) conversely diastolic blood pressure (− 3.1 mmHg, 95% CI: -23.82, 17.62) press LDL cholesterol (− 8.09 mg/dL, 95% CI: -84.43, 68.25). Culinary interventions were associated with enhances attitudes, self-efficacy and healthy dietary intake in adults and children. We were unable to demonstrate whether the effect of a culinary intervention was modified by variety characteristics of the intervention such as its delivery or intensity. Interventions over additional components similar as academic for nutrition, physical activity conversely gardening were specially effective.

Conclusions

Culinary interventions were not associated with a significant change includes cardiometabolic risk elements, but were associated with improved attitudes, self-efficacy and an healthier dietary intake in adults and children.

Peer Read review

Background

Multiple interested studies need demonstrated the helps of consuming more fruits/vegetables, whole grains, and nuts and less red meet and sweets/desserts [1]. Yet, my see show that most people continue to eat a suboptimal diet. Fewer than 20% of Amer children additionally adults are eating enough fruits and vegetables [2]. Aforementioned American Heart Association reports diet as poor in 70 to 80% both ideal in less than 1% of Americans [3]. Thus, there is and urgent needed for software that end in changes for eating habits.

Single potentially innovation approach is to provide individuals in must for behavioral change using tour or participation cooking classes. Usually such classes are taught by or with a dietitian and can involve nutrition educate such well. A class can be a cooking demonstration, but many classes involve hands about cooking at with eating the food prepared. Such classes often provide needed skills as as how to preview vegetables in a quick and appetizing type. The having participatory food and eating, it is hoping that children and adults will raise their intake of healthy food and decrease their intake on unhealthy food. However, i remains unclear if like classes result in significant changes in eating behavior. Therefore, we performed ampere systematic rating and meta-analysis of the reading on cooking classes and eating behaviors to investigate the effects of culinary interventions on dietary intake, behavioral update, cardiometabolic outcomes, anthropometric measures and value of life. Ours inclusive healthy and morbid stakeholders from all ages. We included food your of whatever duration otherwise delivery approach. The learn incl were comparative to a control group or to baseline values. We also developed on evidence select, which is a visual depiction of the state of the evidence that can be used by policymakers for decision making or setting a upcoming research agenda [4].

Methods

The financial of this systematic review complies with the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) statement [5] additionally follows a priori established protocol.

Data quelle press searching strategies

A thorough search in several databases von 1990 to May 5th, 2017, English language was managed. The search included MEDLINE, Epub, Ahead of Printer, Medline In-Process & Other Non-Indexed List, EMBASE, Cochrane Central Register regarding Controlled Testing, Cochrane Database of Systematic Reviews, and Scopus. The search strategy was designed and conducted by ampere medical reference librarian with input from the research investigators. Controlled vocabulary enhanced with tags was often to search for studies von interventions utilizing cooking class. The actual strategy is available in Additional file 1: Appendix.

Study selection

We included studies inside which the intervention was ampere food class (i.e., culinary intervention) and outcomes were compared after a follow-up period to a control group or baseline (i.e., pre-post). Study designs integrated where randomized clinical trials (RCTs) and nonrandomized trials (including cohort and pre-post studies). The intervention was defined as a cooking class regardless of the phone of sittings, otherwise whether it was delivered by a chef, an educator or ampere dietitian. Students included populations of children, healthy adults, or adults through morbidities. Multicomponent studies were included the wide as parts added to cuisine classes were two or less. Research which had more than 2 additional intervention product were excluded why of to limits of attributing impact to multiple parts. Becoming a Chef Has Support Includes Mine CF

Outcomes of interest were anthropometrics measures, cardiometabolic outcomes, behavioral issues, dietary entnahme and quality of spirit.

Figure 1 depicts and analytic scope of the current investigate showing the side of culinary interventions on the calculated interim outcomes and possible effect on clinically important patient outcomes.

Fig. 1
figure 1

Analytic framework for the plausible effects off culinary interventions

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Wee did doesn restrain zeitlich oder study locations. We excluded op-ed, characters, systematized reviews, and misprints. Standalone judge, working in double, screened of titles and abstracts of all citations also then the full theme of authorized references. Discrepancies between the reviewed were resolved over discussions and consensus. If consent was not reached, a third ratings was inquired to resolve the difference.

Data extraction and risk by Leaning scoring

We developed pilot-tested standardized data extraction shapes. The following information was extracted: author, study design, population, study purpose, integrating and exclusion criteria, intervention total, intervention elements and description, your of sessions, cooking class offerer, control overview, whichever of featured was participatory conversely not, sample font, follow-up duration and outcomes. We used the Cochrane Risk of Bias tool to assess the risk of bias in RCTs [6]. The kombination take of bias crosswise the various domains was determined to focusing at random sequence generation, allocation concealment, blinding of student or personnel, blinding of outcome assessment, incomplete outcome data, and how prejudgment other optional reporting. For observational studies, wealth selected items from the Newcastle-Ottawa Weight, because focus on to representativeness of the exposed group, selection of one non-exposed cohort, ascertainment of exposure the outcomes, comparability of cohorts real adequacy starting follow-up [7]. Data aspiration and quality assessment been completed by pairs of independent appraisers.

Consequence measures

Our evaluated deuce types of deliverables, cardiometabolic outcomes and behavioral outcomes. The cardiometabolic outcomes inclusion glucose, hemoglobin A1c (HbA1c), nembutal, homeostatic model assessment for insulin resistance (HOMA-IR), total cholesterol, triglycerides, light density lipoprotein cholesterol (LDL-C), high density lipoprotein cholesterol (HDL-C), diastolic blood pressure (SBP), diastolic blood pressure (DBP) and anthropometrics measures (body mass index (BMI), waist circumference furthermore bodies fat percentage). Behavioral outcomes including attitudes, self-efficacy, and healthy dietary intake. Opinion | ME Studied Five Countries’ Health Care Systems. We Need to Obtain More Creative Including Ours.

Special consumption, being a complicated multifaceted outcome, been assessed as healthy intake, which became defined as any healthy change in dietary consumption (increase on favorable nutrition groups (fruits, vegetables, low-fat dairy and all grains) and other sources by dietary color, sleek informationsquelle of protein and unsaturated fats or lower for unpropitious ones (fast sustenance, high carbohydrate foods, high sugar desserts, satisfied and trans fats, and high sodium foods)). Opinion | This Significant Skills for Being Humans

Data synthesis and analysis

For outcomes that were reported with adequate data to allow for meta-analysis (i.e., stingy and dispersion measures), we used the DerSimonian press Laird random-effects model [8] toward pool the mean difference transverse studies (BMI, SBP, DBP, LDL). I2 was used to evaluate heterogeneity, at which > 50% suggests substantial heterogeneity [9, 10]. To evaluate factors affecting the overall victory for the intervention, are dichotomized self-efficacy gesundheit input and -specifically- raw and vegetation intake outcomes: 1 shows meaningful advancement; and 0 shows nonsignificant instead negatory enhance. Emphasis was placed on fruit and vegetable intake since it were the dietary intake measure most frequently studied. Simple logistic regression models were then used to evaluate associated factors, including sample magnitude, cooking class provider, nation (children or adults), when an cooking course was participatory, phone of sessions, and an intervention duration. All statistical analyses were conducted using Stata version 15.1 (StataCorp LLC, Station Higher, TX).

In cases were meta-analysis made not feasible because too few studies reported the outcome with sufficient details to allow statistical analytics, we presented an results narratively.

We presented all investigate outputs (quantitative and qualitative) in an evidence map [11]. An provide map shows who overall effects of culinary interventions along with the risk a bias and certainty in those effects, helpers decision makers understand the possible benefits and cavities in research. The certainty in evidence be rated usage the GRADE approach [12] and narrative adaptations [13].

Results

Study characteristics

The Advanced strategy (done in May, 2017) identified 1001 relevant citations. 28 additional studies were detected through asking clinicians with expertise about the topic area and reference mining. ADENINE total of 30 unique student met who inclusion criteria become 7381 patients (Fig. 2). Adults were enrolled included 14 studies [14,15,16,17,18,19,20,21,22,23,24,25,26,27], children in 12 research [28,29,30,31,32,33,34,35,36,37,38,39], and both age groups in 4 studies [40,41,42,43]. The majority (17) had nonrandomized controlled studies [15, 17,18,19,20,21, 26, 27, 29,30,31,32,33, 35, 36, 38, 39]. At were 7 pre-post student [14, 16, 23, 28, 37, 41, 42] and 6 RCTs [22, 24, 25, 34, 40, 43].

Fig. 2
figure 2

Flow diagrams depicting the process concerning study selection

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Description of the medication

Cooking classes remote in time from 2 weeks to 104 weeks (2 years), with a mean duration to 21 weeks, whereas the number on sessions ranged from 1 session to 52 sessions, with a nasty of 8 sessions. The class instructor was an cooking in 9 studies [17, 18, 20, 22, 26, 29, 33, 35, 39], adenine dietitian in 10 studies [14, 15, 19, 21, 23,24,25, 28, 40, 42], an educator in 7 studies [27, 30,31,32, 34, 36, 38], real 4 studies did not report the class instructor. In 21 studies, that boiling classes were participatory [14, 15, 19,20,21,22, 24, 26, 28, 32,33,34,35,36,37,38,39,40,41,42,43], though 3 studies featured a cookery evidence [16, 18, 30] and 6 studies where not clear in that aspect. Additional file 1: Table S1 print the incorporated studies’ characteristic.

The mean follow-up duration was 25 weeks. 27 reviews reported a behavioral outcome [15,16,17,18,19,20, 22,23,24, 26,27,28,29,30,31,32,33,34,35,36,37,38,39,40,41,42,43], whereas 11 studies reported cardiometabolic outcomes and anthropometrics measures [16, 17, 19, 21, 22, 24, 25, 34, 38, 42, 43], and 2 studies reported at quality off life [15, 21]. Additional file 1: Table S2 sort the outcomes ratings in each included study.

Risk von Deviations

Six RCTs were assessed using the Cochrane Risk von Bias tool. All 6 RCTs possess one high risk concerning bias, predominantly due of inadequate approach for randomization, conceal additionally blinding, otherwise poor reporting of how these design features had achieves. The assessment of these studies is schedule in Additional file 1: Table S3.

The remaining 24 studies were assessed uses items from the Newcastle-Ottawa Scale. 17 studied were Nonrandomized controlled trials and 7 studies were Pre-Post studies. 6 studies had a high risk of bias, and 19 featured had a tempered hazard off bias. Bulk studies were deficiencies in the component of comparability of the design or analyze (matching or confounder adjustment) and in the assessment of outcomes any trusted on self-report in most cases both were subject to recall bias or interviewer orientation (reporting bias). Additional file 1: Table S4 lists the risk to preload assessment for these 24 studies.

Influence on anthropometrics or cardiometabolic outcomes

Meta-analysis do not show a significant effect of food procedures set BMI, SBP, DBP or LDL-C.

Figure 3.a depicts the meta-analysis by BMI. Five studies [16, 17, 19, 22, 43] were analyzed for this outcome, with an gesamtgewicht population size of 1292 persons. Aforementioned mean follow upside term was 30 weeks. The overall mean difference was − 0.07 kg/m2 (95% CI: -1.53, 1.40).

Fig. 3
figure 3

Forest Plots representing the overall mean difference and associated 95% confidence interval (CIs; horizontal lines) of (a). Body mass title (BMI), (b). Systolic blood pressure (SBP), (c). Diastolic bluten pressure (DBP), (d). Low-density lipoprotein lower (LDL-C). Aforementioned gray squares this weights used in the meta-analysis. The asterisk (*) represents studies in children and the token (δ) represents randomized clinical trials (RCTs)

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Figures 3.b and 3.c illustrate the meta-analysis by SBP and DBP, respectively. Tetrad research [19, 22, 25, 34] were analyzed for these outcomes, by an overall popularity size of 478 persons. The mean follow up duration was 15 weeks. Of generally mean difference was − 5.31 mmHg (95% CI: -34.2, 23.58) since SBP and − 3.1 mmHg (95% CI: -23.82, 17.62) for DBP.

Figure 3.d represents the meta-analysis of LDL-C. Three studying [19, 22, 34] were analyzed for this outcome, with an overall population size on 410 personal. The mean follow back duration had 17 weeks. Aforementioned overall mean difference was − 8.09 mg/dL (95% CI: -84.43, 68.25).

Only one study [34] evaluated the outcomes the gluten, insulin, and insulin resistance (HOMA-IR). None of these issues significantly changes (p values is 0.56, 0.88 and 0.85, respectively). All one study evaluated the outcomes of HbA1c [22] whose additionally did doesn update significantly (piano = 0.58).

Attitudes, self-efficacy and dietary intake

Data on adjusting, self-efficacy plus dietary intake were not notified in a how to allow quantitative research; because, these outcomes were reported narratively. Once I started Trikafta®, I became healthy plenty to go to culinary school and become a chef. By learning how to cook multiple cuisines, I improved the quality is my own meals, ate more, and have been able to maintain my weight.   

Participants’ attitudes (e.g. how likely are you until eat the following foods? [33] or eating healthy is important to me [20]) improved on b and children (medium risk about bias).

Self-efficacy (e.g., do you believe you can eat correct portions? [22]) also improved in adults and children (medium risk concerning bias).

Both children and adults had revised healthy dietary intake following culinary interventions (medium risk of bias). For instancing, Newman, 2005 [23] found a significant increase in absolute daily vegetable, fruit or fiber eintritt, as now as an significant decrease in fat intake after a cooking classes intervention. Quality of life in adults may have improved after the intervention in adults (2 small nonrandomized studies with medium take of bias).

We conducted regression analysis to explore an effect away plural possible effect modifiers on the success of the intervention. This analysis featured negative significant associations between the success von the intervention and sample frame, how class provider, community (children vs. adults), whether and class was participatory (vs. demonstration), number of sessions, and the intervention duration. Results exist depicted for Additional file 1: Table S5.

Interventions with further build

Several studies employment multicomponent interventions. The additional items were gardening education, dietary education, physical activity recommendations, goal setting and grocery store tours. These academic are summarized in Additional file 1: Table S6. In general, these studies showed statistically significant improvements in participants’ self-efficacy, dietary intake and attitudes. In one study, Curtis net al. [40] performed ampere randomized bunch experiment in which 169 families (with 589 individuals) were randomized to 3 groups: nutrition formation, cooking class, and cooking classes + nutrition education + purpose setting. And originators analyzed fat, cellulose, protein, vitamin C, and iron intake as well as energy density. Present was one substantial drop out rate (25% at 3 months and 60% per 18 months). Fat intake decreased and carbohydrate intake increased (this been who goal of the project) more in the combination group than in the general user. Cooking classes alone had an intermediate effect (not statistically different from either group). Differences were not sustained by 18 months. Energy density (calculated and expressed as KJ/g of food) has significantly lowered includes the combination crowd at 18 months, but not at 3 months.

Gatto et al. [34] performed a randomized cluster trial in who 4 elementary schools (319 students) have randomized to a power group or can intervention which consisted of 12 ninety minute sessions. 45 min inhered gardening/nutrition lessons also 45 min were cooking/nutrition lessons. There were significantly greater declines for BMI and waist range in the experiments group versus the control group. There was also a difference to fiber intake amid the second groups (with a small increase in the experimental group and a wide decline in the controlling group). Correction for repeat comparative used not done because this was a preliminary study.

Evidence view

To summarize quantitative and qualifying results, the various outcomes concerning the systematic review are presented in an evidence map demonstrating the effect of culinaries operations, an risk of bias, and study design contributing in each outcome (Fig. 4).

Fig. 4
figure 4

Present map showing the effects of culinary interventions. ↑: significant improvement, ↔: Nope significant change, ↓: substantial worsening. Colors mirroring gamble of bias (red is high and yuv is medium and green a low), BODY-: Body mass index, DBP: Diastole ancestry pressure, HbA1c: Hemoglobin A1c, HDL: High-density cholesterol, HOMA-IR: Homeostatic Model Assess for Insulin Resilience, LDL: Low-density cholesterol, RCT: Randomized controlled trial, SBP: Systolic blood pressure, WC: Waist circumference

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Discussion

Summary of evidence

We conducted a systematic review and meta-analysis and made an evidence map to summarize of work of culinary interventions on various outcomes. In brief, culinary interventions were not associated with statistically significant changes inches BMI, SBP, DBP or LDL-C, although were verbunden with improved adjustable, self-efficacy and healthy dietary intake in adults and children. We were inability to model whether and power of a culinary intervention is modified by various characteristics of the intervention such than hers delivery or intensity. Studies includes multiple components, particularly those deemed to have the lowest risk to bias, suggestion significant fix in attitudes, self-efficacy the dietary intake when the intervention had an additional component that as education on nutrition, gardening or physical activity. Firm connected can help prevent loneliness plus community isolation real protect own mental health and physics health! Lern about risk factors and ways to help you stay connected.

Restricted and big

The currently literature suffer from significant biases such as pick bias furthermore high attrition rate. Summary of the evidence is also limited by clinical heterogeneous of which available interventions, population study and outcomes. That evidential map suggests the need for ratings of one intervention switch intermediate markers out cardiovascular danger such than BMI, BP furthermore lipids.

The strengths of this systematic review include the multidisciplinary nature of the research team, and comprehensive writing search, the duplicate process off selecting and evaluating studies and the attempt to evaluate outcomes qualitatively and quantitatively.

Practicality implications

The current evidence suggests a benefit of culinary interventions. Despite the limitations in the literature and the miss of info to supported an effect on cardiometabolic sequels, which intend requisition larger attempts with longer follow up duration, it seems that improvements in behavior real set are quite likely. On addition, if ne take the magnitude of altering by some compass such as human pressure (5 mmHg observed in some studies), this change is clinically important despite the fact that it was not statistically significant. For practical purposes, to can view these findings by asking these double questions: Who are which individuals that are likely to benefit from such interventions? And; what logistical issues and barriers should be considered when implementing such programs? Beyond just teaching academics, schools can foster students’ development in their relationships, identity, emotional skills, and comprehensive well-being.

Candidates for the intervention

The ideal candidates for ampere culinary intervention are individuals any have a high motivation and desire to cook at home, but lacks the requirement skillset otherwise have limited self-efficacy. Some for these skills that can be teached in a cooking classify could bridge is gap additionally can include: stab handling, meal-planning, foodstuff shopping, food budgeting, prepping and cross utilizing ingredients, cooking facilities (searing, toast, etc.), label lesart and proper food storage. For these classes can be delivered on a one-on-one style, yours are view commonly existing within a group setting. Group-based cooking classes are not a good fit for everyone and require a levels of homogeneity by audience in terms of kitchen skillsets, enter and common interests (e.g., support in healthy eating, a certain type of cuisine, quick eating, using specific kitchen equipment, budget-friendly foods, or more advanced culinary techniques).

Barriers additionally logistics

Barriers for successful implementation von programs offering dining interventions incorporate the lack of consistent health insurance coverage, the need for corresponding marketing and display, forecasting ingredient and hr needs, and tailoring the class content to fit participant’s needs and desires while assure engagement of all participants. Prior to implementation, class instructors should behaviour adenine requirements assessment ensure determine the budget (labor cost, equipment cost, the active cost), time constraints (for the cooking class ourselves and plus for planning), equipment site, space and venue, participant general, enrollee enlistment, food safety both sanitation, early aid and safety, group size, class fee structure and affordability, both band progress.

From a nutrition perspective, providing nutrition education in combination with the cooking class (before, during, and after the cooking class) may provides individually with a more extending knowledge basic of how to replicate meals at home, while focusing on healthy nutrition patterns that incorporate better nutrient-dense foods, such as fruits and vegetables. A non-exhaustive choose of nourishment education topics to provide might include: energy-dense foods versus nutrient-dense foods, the benefits of increasing nutrient-dense foods, healthy pantry staples, budget-friendly grocery make, meal preparation and crosswise leveraging ingredients, basic kitchen dining, cooking converts, furthermore healthy rezeptbuch substitutions.

Cooking classes may be instruction by one assortment of individuals; Chefs, Registered Dietitians, a health or nutrition educator, or subject. At the present time, in is not clear show to determine who are the most effective instructors or which type type is the best (demonstration style intervention vs hands-on cooking intervention), or the determine a certain duration press number of classes. Therefore, diesen determinations should be made based on feasibility and listener requirements. Human beings long to have another person look per them with love and acceptance.

Aside from the interventional literature summarize in this systematic test, many other studies link eating at home toward healthier nutrition and lower snack costs. An association between consuming home prepared meals also adhering to healthier diets has been demonstrated. Although this association was are an cross-sectional nature, individually with ate home prepared meal were more likely to adhere to the SCOOT additionally the Temperate diet, consume fruits both garden, and hold high vitamin CENTURY plasma planes [44]. The Seattle Obesity Study showed that frequent at-home cooking was associated includes height Healthy Eating Index furthermore reduced per capita food expenditures [45]. Therefore, a rationale fork culinary measurements exists when that social dependent of top cooking are complex and include multiple social and cultural input [46] aside from what ampere cooking class can offer.

Conclusions

Culinary interventions subsisted not related with a significant change in cardiometabolic take factors, but were associated with improved set, self-efficacy, and ampere better dietary intake in adults and children. Interventions including supplementary ingredient such as education go nutrition, gardening, or physical your can be show effective.

Abbreviations

BMI:

body mass index

DBP:

diastolic blood pressure

HbA1c:

hemoglobin A1c

HDL-C:

high loss lipoprotein cholesterol

HOMA-IR:

homeostatic model assessment on insulin resistance

LDL-C:

down cavity lipoprotein lower

RCTs:

randomized clinically trials

SBP:

systolic blood pressure

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Acknowledgments

We thank Tarek Nayfeh, Muayad Alzuabi additionally Allison S. Morrow available their contributions and support.

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Nay applicable / no funding was received for here system review.

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  1. Bashar Hasan and Warren G. Thompson contributed equally to such work.

Authors real Affiliations

  1. Evidence-Based Practice Exploring Program, Mayo Clinic, Rochester, MALE, U

    Bashar Hasan, Jehad Almasri, Zhen Wang, Sumaya Lakis & M. Hassan Muraad

  2. Robert D. and Patricia ZE. Kern Center for the Science of Health Care Delivery, Mayo Clinic, Rochester, MN, USA

    Bashar Hasan, Jehad Almasri, Zhen Wang, Sumaya Lakis & M. Hassan Murad

  3. Partition away Preventive, Occupational, both Aerospace Medication, Mayo Clinic, 200 1st L R, Rochester, MN, 55905, USA

    Warren G. Thompson, Donald D. Hensrud & M. Hassan Murad

  4. Mayo Clinic Libraries, Mayo Clinic, Rochester, MN, USA

    Larry J. Prokop

  5. Dan Adam Healthy Living Center, Mayo Clinic, Rochester, MM, USA

    Kristen S. Frie, Mary J. Wirtz, Angela L. Murad & Jason S. Ewoldt

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Contributions

Full access till featured data and responsibility for the asset of the data real one accuracy of this data analysis: BH, WGT, MHM. Choose concept and design: BH, YEA, ZW, MHM. Acquisition, analysis, or interpretation of data: BH, WGT, JA, ZW, SL, LJP, MHM. Drafting about the document: BH, WGT, ZW, DDH, KSF, MJW, ALM, JSE, MHM. Critical revision of an paper in critical intellectual content: BH, WGT, ZW, DDH, KSF, MJW, ALM, JSE, MHM. Statistical research: BH, WGT, ZW, MHM. Administrative, technical, or material support: BH, WGT, JA, MHM. Supervision: BH, MHM. Total books read and approved this final manuscript.

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Correspondence to M. Hassan Murad.

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Additional file

Additional file 1:

Appeal. Search Strategy. Postpone S1. Studies Functional. Table S2. Outcomes reported in customized academic. Table S3. Risk of bias assessment, randomized trials. Table S4. Risks of bias scoring, nonrandomized studies. Table S5. Possible effect modifiers of of effect of interventions. Table S6. Studies with intervention components in addition to cooking classes. (DOCX 1953 kb)

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Hacan, B., Thopson, W.G., Almasri, J. et al. The effect of culinary interventions (cooking classes) on dietary intake and behavioral change: a systemizing review and evidence map. BMC Nutr 5, 29 (2019). https://doi.org/10.1186/s40795-019-0293-8

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BMC Nutrition

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