Culinary Education Programs for Children in Low-Income Households: A Scoping Review

Priscilla P Li, Guisela Mackey, Chishinga Callender, Jayna M Dave, Norma Olvera, Shana Alford, Debbe Thompson, Priscilla P Li, Guisela Mackey, Chishinga Callender, Jayna M Dave, Norma Olvera, Shana Alford, Debbe Thompson

Abstract

Child obesity in the United States is at an all-time high, particularly among underserved populations. Home-cooked meals are associated with lower rates of obesity. Helping children develop culinary skills has been associated with improved nutrition. The purpose of this study is to report results from a scoping review of culinary education interventions with children from low-income families. Three databases and hand searches of relevant articles were examined. Retained articles met inclusionary criteria. The Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines were followed, as appropriate. A data extraction template was developed. Data were independently extracted and verified. Only nine out of 370 articles met the inclusionary criteria and were included in the review. Most interventions were school-based, used a quasi-experimental design, and recruited minority children. Children-only was the primary intervention focus. Primary outcomes were mostly psychosocial from child self-report. Most interventions focused on children only and were guided by Social Cognitive Theory. Most reported stakeholder involvement; however, type and degree varied. All had an in-person component; only one used technology. Few reported training program leaders. Culinary education programs for children from low-income families could benefit from a broader theoretical grounding, program leader training, and greater parental involvement.

Keywords: culinary education; elementary aged children; low-income.

Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Consort Diagram.

References

    1. Fryar C.D., Carroll M.D., Ogden C.L. Prevalence of Overweight, Obesity, and Severe Obesity among Children and Adolescents Aged 2–19 Years: United States, 1963–1965 through 2015–2016. [(accessed on 13 January 2020)]; Available online: .
    1. Hales C.M., Carroll M.D., Fryar C.D., Ogden C.L. Prevalence of obesity among adults and youth: United States, 2015–2016. NCHS Data Brief. 2017;2017:1–8.
    1. Ogden C.L., Carroll M.D., Fakhouri T.H., Hales C.M., Fryar C.D., Li X., Freedman D.S. Prevalence of obesity among youths by household income and education level of head of household-United States 2011–2014. Morb. Mortal. Wkly. Rep. 2018;67:186–189. doi: 10.15585/mmwr.mm6706a3.
    1. U.S. Department of Health and Human Services Healthy People 2020. [(accessed on 13 January 2020)]; Available online:
    1. Clifford Astbury C., Penney T.L., Adams J. Comparison of individuals with low versus high consumption of home-prepared food in a group with universally high dietary quality: A cross-sectional analysis of the UK National Diet & Nutrition Survey (2008–2016) Int. J. Behav. Nutr. Phys. Act. 2019;16:9. doi: 10.1186/s12966-019-0768-7.
    1. Tumin R., Anderson S.E. Television, home-cooked meals, and family meal frequency: Associations with adult obesity. J. Acad Nutr. Diet. 2017;117:937–945. doi: 10.1016/j.jand.2017.01.009.
    1. Larson N.I., Perry C.L., Story M., Neumark-Sztainer D. Food preparation by young adults is associated with better diet quality. J. Am. Diet Assoc. 2006;106:2001–2007. doi: 10.1016/j.jada.2006.09.008.
    1. Larson N.I., Story M., Eisenberg M.E., Neumark-Sztainer D. Food preparation and purchasing roles among adolescents: Associations with sociodemographic characteristics and diet quality. J. Am. Diet Assoc. 2006;106:211–218. doi: 10.1016/j.jada.2005.10.029.
    1. Berge J.M., MacLehose R.F., Larson N., Laska M., Neumark-Sztainer D. Family food preparation and its effects on adolescent dietary quality and eating patterns. J. Adolesc. Health. 2016;59:530–536. doi: 10.1016/j.jadohealth.2016.06.007.
    1. Van der Horst K., Ferrage A., Rytz A. Involving children in meal preparation. Effects on food intake. Appetite. 2014;79:18–24. doi: 10.1016/j.appet.2014.03.030.
    1. Mills S., White M., Brown H., Wrieden W., Kwasnicka D., Halligan J., Robalino S., Adams J. Health and social determinants and outcomes of home cooking: A systematic review of observational studies. Appetite. 2017;111:116–134. doi: 10.1016/j.appet.2016.12.022.
    1. Ziauddeen N., Page P., Penney T.L., Nicholson S., Kirk S.F., Almiron-Roig E. Eating at food outlets and leisure places and “on the go” is associated with less-healthy food choices than eating at home and in school in children: Cross-sectional data from the UK National Diet and Nutrition Survey Rolling Program (2008–2014) Am. J. Clin. Nutr. 2018;107:992–1003. doi: 10.1093/ajcn/nqy057.
    1. Cullen K.W., Bishop R.G., de Moor C. Fat practices and consumption among African-American adolescent Boy Scouts: The impact of meal source. Ethn. Dis. 2002;12:193–198.
    1. Lachat C., Nago E., Verstraeten R., Roberfroid D., Van Camp J., Kolsteren P. Eating out of home and its association with dietary intake: A systematic review of the evidence. Obes. Rev. 2012;13:329–346. doi: 10.1111/j.1467-789X.2011.00953.x.
    1. Poti J.M., Popkin B.M. Trends in energy intake among US children by eating location and food source, 1977–2006. J. Am. Diet Assoc. 2011;111:1156–1164. doi: 10.1016/j.jada.2011.05.007.
    1. Kant A.K., Whitley M.I., Graubard B.I. Away from home meals: Associations with biomarkers of chronic disease and dietary intake in American adults, NHANES 2005–2010. Int. J. Obes. 2015;39:820–827. doi: 10.1038/ijo.2014.183.
    1. Zick C.D., Stevens R.B. Trends in Americans’ food-related time use: 1975–2006. Public Health Nutr. 2010;13:1064–1072. doi: 10.1017/S1368980009992138.
    1. Smith L.P., Ng S.W., Popkin B.M. Trends in US home food preparation and consumption: Analysis of national nutrition surveys and time use studies from 1965–1966 to 2007–2008. Nutr. J. 2013;12:45. doi: 10.1186/1475-2891-12-45.
    1. McKinsey & Company The Changing Market for Food Delivery. [(accessed on 27 January 2020)]; Available online: .
    1. Statista Main Reasons People Order Pick up and/or Delivery Food the United States in 2018. [(accessed on 27 January 2020)]; Available online:
    1. Bowers D. Cooking trends echo changing roles of women. Food Rev. 2000;23:23–29. doi: 10.22004/ag.econ.205513.
    1. U.S. Census Bureau The Majority of Children Live with Two Parents, Census Bureau Reports. [(accessed on 27 January 2020)]; Available online: .
    1. Christian T.J. Trade-offs between commuting time and health-related activities. J. Urban Health. 2012;89:746–757. doi: 10.1007/s11524-012-9678-6.
    1. Lavelle F., McGowan L., Spence M., Caraher M., Raats M.M., Hollywood L., Dowell D., Cloat A., Mooney E., Dean M. Barriers and facilitators to cooking from ‘scratch’ using basic or raw ingredients: A qualitative interview study. Appetite. 2016;107:383–391. doi: 10.1016/j.appet.2016.08.115.
    1. Share Our Strength’s Cooking Matters It’s Dinnertime: A Report on Low-Income Families’ Efforts to Plan, Shop for and Cook Healthy Meals. [(accessed on 13 January 2020)]; Available online: .
    1. Dave J.M., Thompson D.I., Svendsen-Sanchez A., Cullen K.W. Perspectives on barriers to eating healthy among food pantry clients. Health Equity. 2017;1:28–34. doi: 10.1089/heq.2016.0009.
    1. Hilmers A., Hilmers D.C., Dave J. Neighborhood disparities in access to healthy foods and their effects on environmental justice. Am. J. Public Health. 2012;102:1644–1654. doi: 10.2105/AJPH.2012.300865.
    1. Walker R.E., Keane C.R., Burke J.G. Disparities and access to healthy food in the United States: A review of food deserts literature. Health Place. 2010;16:876–884. doi: 10.1016/j.healthplace.2010.04.013.
    1. Wingert K., Zachary D.A., Fox M., Gittelsohn J., Surkan P.J. Child as change agent. The potential of children to increase healthy food purchasing. Appetite. 2014;81:330–336. doi: 10.1016/j.appet.2014.06.104.
    1. Lavelle F., Spence M., Hollywood L., McGowan L., Surgenor D., McCloat A., Mooney E., Caraher M., Raats M., Dean M. Learning cooking skills at different ages: A cross-sectional study. Int. J. Behav. Nutr. Phys. Act. 2016;13:119. doi: 10.1186/s12966-016-0446-y.
    1. Quelly S.B. Helping with meal preparation and children’s dietary intake: A literature review. J. Sch. Nurs. 2019;35:51–60. doi: 10.1177/1059840518781235.
    1. Hersch D., Perdue L., Ambroz T., Boucher J.L. The impact of cooking classes on food-related preferences, attitudes, and behaviors of school-aged children: A systematic review of the evidence, 2003–2014. Prev. Chronic Dis. 2014;11:E193. doi: 10.5888/pcd11.140267.
    1. Muzaffar H., Metcalfe J.J., Fiese B. Narrative review of culinary interventions with children in schools to promote healthy eating: Directions for future research and practice. Curr. Dev. Nutr. 2018;2:nzy016. doi: 10.1093/cdn/nzy016.
    1. Pham M.T., Rajic A., Greig J.D., Sargeant J.M., Papadopoulos A., McEwen S.A. A scoping review of scoping reviews: Advancing the approach and enhancing the consistency. Res. Synth. Methods. 2014;5:371–385. doi: 10.1002/jrsm.1123.
    1. Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) [(accessed on 26 February 2020)]; Available online:
    1. Bell B.M., Martinez L., Gotsis M., Lane H.C., Davis J.N., Antunez-Castillo L., Ragusa G., Spruijt-Metz D. Virtual Sprouts: A virtual gardening pilot intervention increases self-efficacy to cook and eat fruits and vegetables in minority youth. Games Health J. 2018;7:127–135. doi: 10.1089/g4h.2017.0102.
    1. Chen Q., Goto K., Wolff C., Bianco-Simeral S., Gruneisen K., Gray K. Cooking up diversity. Impact of a multicomponent, multicultural, experiential intervention on food and cooking behaviors among elementary-school students from low-income ethnically diverse families. Appetite. 2014;80:114–122. doi: 10.1016/j.appet.2014.05.009.
    1. Cunningham-Sabo L., Lohse B. Impact of a school-based cooking curriculum for fourth-grade students on attitudes and behaviors is influenced by gender and prior cooking experience. J. Nutr. Educ. Behav. 2014;46:110–120. doi: 10.1016/j.jneb.2013.09.007.
    1. D’Adamo C.R., McArdle P.F., Balick L., Peisach E., Ferguson T., Diehl A., Bustad K., Bowden B., Pierce B.A., Berman B.M. Spice MyPlate: Nutrition education focusing upon spices and herbs improved diet quality and attitudes among urban high school students. Am. J. Health Promot. 2016;30:346–356. doi: 10.1177/0890117116646333.
    1. Davis J.N., Martinez L.C., Spruijt-Metz D., Gatto N.M. LA Sprouts: A 12-week gardening, nutrition, and cooking randomized control trial improves determinants of dietary behaviors. J. Nutr. Educ. Behav. 2016;48:2–11.e1. doi: 10.1016/j.jneb.2015.08.009.
    1. Gatto N.M., Martinez L.C., Spruijt-Metz D., Davis J.N. LA sprouts randomized controlled nutrition, cooking and gardening programme reduces obesity and metabolic risk in Hispanic/Latino youth. Pediatr Obes. 2017;12:28–37. doi: 10.1111/ijpo.12102.
    1. Jarpe-Ratner E., Folkens S., Sharma S., Daro D., Edens N.K. An experiential cooking and nutrition education program increases cooking self-efficacy and vegetable consumption in children in grades 3–8. J. Nutr. Educ. Behav. 2016;48:697–705.e1. doi: 10.1016/j.jneb.2016.07.021.
    1. Liquori T., Koch P.D., Contento I.R., Castle J. The Cookshop Program: Outcome evaluation of a nutrition education program linking lunchroom food experiences with classroom cooking experiences. J. Nutr. Educ. 1998;30:302–313. doi: 10.1016/S0022-3182(98)70339-5.
    1. Overcash F., Ritter A., Mann T., Mykerezi E., Redden J., Rendahl A., Vickers Z., Reicks M. Impacts of a vegetable cooking skills program among low-income parents and children. J. Nutr. Educ. Behav. 2018;50:795–802. doi: 10.1016/j.jneb.2017.10.016.
    1. Harris A.D., McGregor J.C., Perencevich E.N., Furuno J.P., Zhu J., Peterson D.E., Finkelstein J. The use and interpretation of quasi-experimental studies in medical informatics. J. Am. Med. Inform. Assoc. 2006;13:16–23. doi: 10.1197/jamia.M1749.
    1. Handley M.A., Lyles C.R., McCulloch C., Cattamanchi A. Selecting and improving quasi-experimental designs in effectiveness and implementation research. Annu. Rev. Public Health. 2018;39:5–25. doi: 10.1146/annurev-publhealth-040617-014128.
    1. Institute for Policy Studies Income Inequality in the United States. [(accessed on 28 January 2020)]; Available online:
    1. Kumanyika S.K., Whitt-Glover M.C., Gary T.L., Prewitt T.E., Odoms-Young A.M., Banks-Wallace J., Beech B.M., Hughes-Halbert C., Karanja N., Lancaster K.J., et al. Expanding the obesity research paradigm to reach African American communities. Prev. Chronic. Dis. 2007;4:A112.
    1. Melius J., Barr-Anderson D.J., Orekoya O. Consideration of factors influencing weight outcomes among U.S. racial-ethnic minority populations in the social work literature. Soc. Work Public Health. 2019;34:158–175. doi: 10.1080/19371918.2019.1575309.
    1. Bandura A. Social Foundations of Thought and Action: A Social Cognitive Theory. Prentice Hall; Englewood Cliffs, NJ, USA: 1986.
    1. Baranowski T., Perry C.L., Parcel G.S. How individuals, environments, and health behaviors interact. In: Glanz K., Rimer B.K., Lewis F.M., editors. Health Behavior and Health Education: Theory, Research and Practice. 3rd ed. Jossey-Bass; San Francisco, CA, USA: 2002. pp. 165–184.
    1. Murimi M.W., Kanyi M., Mupfudze T., Amin M.R., Mbogori T., Aldubayan K. Factors influencing efficacy of nutrition education interventions: A systematic review. J. Nutr. Educ. Behav. 2017;49:142–165.e1. doi: 10.1016/j.jneb.2016.09.003.
    1. Ryan R.M., Deci E.L. Self-determination theory and the facilitation of intrinsic motivation, social development, and well being. Am. Psychol. 2000;55:68–78. doi: 10.1037/0003-066X.55.1.68.
    1. Teixeira P.J., Carraca E.V., Markland D., Silva M.N., Ryan R.M. Exercise, physical activity, and self-determination theory: A systematic review. Int. J. Behav. Nutr. Phys. Act. 2012;9:78. doi: 10.1186/1479-5868-9-78.
    1. National Cancer Institute. U.S. Department of Health and Human Services. National Institutes of Health . Theory at a Glance: A Guide for Health Promotion Practice. 2nd ed. U.S. Government Printing Office; Washington, DC, USA: 2005.
    1. Michie S., Prestwich A. Are interventions theory-based? Development of a theory coding scheme. Health Psychol. 2010;29 doi: 10.1037/a0016939.
    1. Concannon T.W., Meissner P., Grunbaum J.A., McElwee N., Guise J.M., Santa J., Conway P.H., Daudelin D., Morrato E.H., Leslie L.K. A new taxonomy for stakeholder engagement in patient-centered outcomes research. J. Gen. Intern. Med. 2012;27:985–991. doi: 10.1007/s11606-012-2037-1.
    1. Morton K.L., Atkin A.J., Corder K., Suhrcke M., Turner D., van Sluijs E.M. Engaging stakeholders and target groups in prioritising a public health intervention: The Creating Active School Environments (CASE) online Delphi study. BMJ Open. 2017;7:e013340. doi: 10.1136/bmjopen-2016-013340.
    1. Boaz A., Hanney S., Borst R., O’Shea A., Kok M. How to engage stakeholders in research: Design principles to support improvement. Health Res. Policy Syst. 2018;16:60. doi: 10.1186/s12961-018-0337-6.
    1. Gruber K.J., Haldeman L.A. Using the family to combat childhood and adult obesity. Prev. Chronic. Dis. 2009;6:A106.
    1. Lenhart A., Kahne J., Middaugh E., Macgill A.R., Evans C., Vitak J. Teens, Video Games and Civics: Teens’ Gaming Experiences are Diverse and Include Significant Social Interaction and Civic Engagement. [(accessed on 28 January 2020)]; Available online:
    1. Pew Research Center Mobile Fact Sheet. [(accessed on 28 January 2020)]; Available online:
    1. Rideout V.J., Foehr U.G., Roberts D.F. Generation M2: Media in the Lives of 8- to 18-Year-Olds. [(accessed on 28 January 2020)]; Available online: .
    1. Thompson D., Bhatt R., Vazquez I., Cullen K.W., Baranowski J., Baranowski T., Liu Y. Creating action plans in a serious video game increases and maintains child fruit-vegetable intake: A randomized controlled trial. Int. J. Behav. Nutr. Phys. Act. 2015;12:39. doi: 10.1186/s12966-015-0199-z.
    1. Pearson Student Mobile Device Survey 2015: National Report: Students in Grades 4-12. [(accessed on 13 January 2020)]; Available online: .
    1. Steckler A., Linnan L. Process Evaluation for Public Health. 1st ed. Jossey-Bass; San Francisco, CA, USA: 2002. Process evaluation for public health interventions and research: An overview; pp. 1–24.
    1. Heerman W.J., JaKa M.M., Berge J.M., Trapl E.S., Sommer E.C., Samuels L.R., Jackson N., Haapala J.L., Kunin-Batson A.S., Olson-Bullis B.A., et al. The dose of behavioral interventions to prevent and treat childhood obesity: A systematic review and meta-regression. Int. J. Behav. Nutr. Phys. Act. 2017;14:157. doi: 10.1186/s12966-017-0615-7.
    1. Althubaiti A. Information bias in health research: Definition, pitfalls, and adjustment methods. J. Multidiscip Healthc. 2016;9:211–217. doi: 10.2147/JMDH.S104807.
    1. Baranowski T., Anderson C., Carmack C. Mediating variable framework in physical activity interventions. How are we doing? How might we do better? Am. J. Prev. Med. 1998;15:266–297. doi: 10.1016/S0749-3797(98)00080-4.
    1. Wu Y.P., Thompson D., Aroian K.J., McQuaid E.L., Deatrick J.A. Commentary: Writing and evaluating qualitative research reports. J. Pediatr. Psychol. 2016;41:493–505. doi: 10.1093/jpepsy/jsw032.

Source: PubMed

Спонсоры и соавторы

Заболевания

Медикаментозные вмешательства

Подписаться