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The effect of culinary interventions (cooking classes) on dietary intake and behavioral change: a systematic review and evidence map
BMC Nutrition Pub Date : 2019-05-10 , DOI: 10.1186/s40795-019-0293-8
Bashar Hasan 1, 2 , Warren G Thompson 3 , Jehad Almasri 1, 2 , Zhen Wang 1, 2 , Sumaya Lakis 1, 2 , Larry J Prokop 4 , Donald D Hensrud 3 , Kristen S Frie 5 , Mary J Wirtz 5 , Angela L Murad 5 , Jason S Ewoldt 5 , M Hassan Murad 1, 2, 3
Affiliation  

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 effects of culinary interventions on dietary intake and behavioral and cardiometabolic outcomes. We conducted a systematic review of MEDLINE, EMBASE, Cochrane Central Register of Controlled Trials, Cochrane Database of Systematic Reviews, and Scopus for comparative studies that evaluated culinary interventions to a control group or baseline values. The intervention was defined as a cooking class regardless of its length or delivery approach. Studies included populations of children, healthy adults or adults with morbidities. The risk of bias was assessed using the Cochrane Risk of Bias tool and the Newcastle-Ottawa Scale. Outcomes were pooled using the random-effects model and descriptive statistics and depicted in an evidence map. Simple logistic regression was used to evaluate factors associated with intervention success. We included 30 studies (6 were randomized, 7381 patients, average follow up 25 weeks). Culinary interventions were not associated with a significant change in body mass index (− 0.07 kg/m2, 95% CI: -1.53, 1.40), systolic (− 5.31 mmHg, 95% CI: -34.2, 23.58) or diastolic blood pressure (− 3.1 mmHg, 95% CI: -23.82, 17.62) or LDL cholesterol (− 8.09 mg/dL, 95% CI: -84.43, 68.25). Culinary interventions were associated with improved 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 various characteristics of the intervention such as its delivery or intensity. Interventions with additional components such as education on nutrition, physical activity or gardening were particularly effective. Culinary interventions were not associated with a significant change in cardiometabolic risk factors, but were associated with improved attitudes, self-efficacy and a healthier dietary intake in adults and children.

中文翻译:

烹饪干预(烹饪课程)对饮食摄入和行为改变的影响:系统评价和证据图

烹饪干预(烹饪课程)已被用于提高饮食摄入的质量和改变行为。本系统评价的目的是调查烹饪干预对饮食摄入以及行为和心脏代谢结果的影响。我们对 MEDLINE、EMBASE、Cochrane 对照试验中央注册库、Cochrane 系统评价数据库和 Scopus 进行了系统评价,用于评估烹饪干预对对照组或基线值的比较研究。干预被定义为烹饪课,无论其长度或交付方式如何。研究包括儿童、健康成人或患有疾病的成人。使用 Cochrane 偏倚风险工具和纽卡斯尔-渥太华量表评估偏倚风险。使用随机效应模型和描述性统计汇总结果,并在证据图中进行描述。简单逻辑回归用于评估与干预成功相关的因素。我们纳入了 30 项研究(6 项是随机的,7381 名患者,平均随访 25 周)。烹饪干预与体重指数(- 0.07 kg/m2,95% CI:-1.53​​, 1.40)、收缩压(- 5.31 mmHg,95% CI:-34.2, 23.58)或舒张压( − 3.1 mmHg, 95% CI: -23.82, 17.62) 或 LDL 胆固醇 (− 8.09 mg/dL, 95% CI: -84.43, 68.25)。烹饪干预与成人和儿童的态度改善、自我效能感和健康饮食摄入有关。我们无法证明烹饪干预的效果是否会受到干预的各种特征(例如其传递或强度)的影响。包含营养、体育活动或园艺教育等额外内容的干预措施特别有效。烹饪干预与心脏代谢风险因素的显着变化无关,但与成人和儿童的态度、自我效能和更健康的饮食摄入有关。
更新日期:2020-04-22
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