Many children consume a poor quality diet with only a third of children aged 6–9 years eating vegetables daily. A high quality diet is important for good health in childhood; however, the prevalence of children living with obesity has doubled from 10% to 23% during primary school in the UK. Cooking lessons have the potential to improve diet quality and reduce obesity prevalence in childhood, both of which are associated with improved cardiometabolic outcomes in adulthood. The aim of this systematic review is to investigate the impact of school-based cooking classes on cooking skills, food literacy and vegetable intake of children aged 4–12 years. We conducted a systematic review of OVID Medline, OVID Embase, EBSCO CINHAL and EBSCO ERIC for comparative studies that evaluated outcomes of children receiving cooking classes compared to a control group. Interventions included contained food preparation or a cooking activities and took place on school premises. Risk of bias was assessed using ROB2 and Robins-I. Outcomes were pooled in a meta-analysis using a random-effects model using standardised mean differences or reviewed using narrative synthesis. Certainty of evidence was assessed using GRADE. We included 21 studies, (6 randomised). Meta-analysis showed a small positive effect on cooking self-efficacy of 0.39 units (95% CI 0.05 to 0.54), and a small positive effect on vegetable intake of 0.25 units (95% CI 0.05 to 0.45). Programmes with more than 6 h of cooking showed the greatest effects. Children's cooking programmes result in small improvements in cooking efficacy and vegetable intake, particularly those with more than 6 h of classes. It is recommended that future interventions use consistent measurement for children's food literacy and cooking confidence.

中文翻译：

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学校烹饪课程对 4-12 岁儿童蔬菜摄入量、烹饪技能和食物素养的影响：对 2001-2021 年证据的系统回顾


许多儿童的饮食质量很差，只有三分之一的 6-9 岁儿童每天吃蔬菜。高质量的饮食对于儿童时期的健康非常重要；然而，英国小学期间肥胖儿童的患病率从 10% 翻了一番，达到 23%。烹饪课程有可能改善儿童时期的饮食质量并减少肥胖患病率，这两者都与改善成年后的心脏代谢结果有关。本系统评价的目的是调查学校烹饪课程对 4-12 岁儿童烹饪技能、食物素养和蔬菜摄入量的影响。我们对 OVID Medline、OVID Embase、EBSCO CINHAL 和 EBSCO ERIC 进行了系统回顾，以进行比较研究，评估接受烹饪课程的儿童与对照组的结果。干预措施包括在学校场地内进行食品准备或烹饪活动。使用 ROB2 和 Robins-I 评估偏倚风险。使用标准化均值差异的随机效应模型对结果进行荟萃分析，或使用叙述综合进行审查。使用 GRADE 评估证据的质量。我们纳入了 21 项研究（其中 6 项是随机的）。荟萃分析显示，对烹饪自我效能有 0.39 个单位（95% CI 0.05 至 0.54）的小幅正向影响，对蔬菜摄入量有 0.25 个单位（95% CI 0.05 至 0.45）的小幅正向影响。烹饪时间超过 6 小时的程序显示出最大的效果。儿童烹饪课程可在烹饪效果和蔬菜摄入量方面取得小幅改善，特别是那些课程时间超过 6 小时的课程。建议未来的干预措施对儿童的食物素养和烹饪信心使用一致的测量。