human
***TASK*** the task is to summarize an input biomedical literature in six sentences 
    ***INPUT*** the input is a biomedical literature 
    ***OUTPUT*** the output is the summary of an input biomedical literature in six sentences 
    ***DOCUMENTATION*** 
    ***EXAMPLES*** 
    Input: Background Reported associations between preparing and eating home cooked food , and both diet and health , are inconsistent . Most previous research has focused on preparing , rather than eating , home cooked food ; used small , non- population based sample s ; and studied markers of nutrient intake , rather than overall diet quality or health . We aim ed to assess whether frequency of consuming home cooked meals was cross-sectionally associated with diet quality and cardio-metabolic health . Methods We used baseline data from a United Kingdom population -based cohort study of adults aged 29 to 64 years ( n = 11,396 ) . Participants self-reported frequency of consuming home cooked main meals .  Diet quality was assessed using the  Mediterranean Diet Score , Dietary Approaches to Stop Hypertension ( DASH ) score , fruit and vegetable intake calculated from a 130-item food frequency question naire , and plasma vitamin C. Markers of cardio-metabolic health were research er-measured body mass index ( BMI ) , percentage body fat , haemoglobin A1c ( HbA1c ) , cholesterol and hypertension . Differences across the three exposure categories were assessed using linear regression ( diet variables ) and logistic regression ( health variables ) . Results Eating home cooked meals more frequently was associated with greater adherence to DASH and Mediterranean diets , greater fruit and vegetable intakes and higher plasma vitamin C , in adjusted models . Those eating home cooked meals more than five times , compared with less than three times per week , consumed 62.3 g more fruit ( 99 % CI 43.2 to 81.5 ) and 97.8 g more vegetables ( 99 % CI 84.4 to 111.2 ) daily . More frequent consumption of home cooked meals was associated with greater likelihood of having normal range BMI and normal percentage body fat . Associations with HbA1c , cholesterol and hypertension were not significant in adjusted models . Those consuming home cooked meals more than five times , compared with less than three times per week , were 28 % less likely to have overweight BMI ( 99 % CI 8 to 43 % ) , and 24 % less likely to have excess percentage body fat ( 99 % CI 5 to 40 % ) . Conclusions In a large population -based cohort study , eating home cooked meals more frequently was associated with better dietary quality and lower adiposity . Further prospect i ve research is required to identify whether consumption of home cooked meals has causal effects on diet and health INTRODUCTION Cooking at home is associated with better  diet quality . This study examined the frequency of home-cooked dinners versus eating out in relation to the Healthy Eating Index ( HEI ) , and food expenditures . METHODS The Seattle Obesity Study used a stratified r and om sample of 437 King County adults .  In-person computer-assisted interviews collected sociodemographic and behavioral data during 2011 - 2013 . HEI-2010 and 2005 were computed using Food Frequency Question naires . Multivariable regression analyses , conducted in 2015 , examined associations among HEI scores , food expenditures , and frequency of  cooking at home versus eating out variables . RESULTS Frequent home-cooked dinners were associated with being married , unemployed , larger households , presence of children aged < 12 years , and lower frequency of eating out , but unrelated to education or income . In adjusted models , frequent at-home cooking was associated with higher HEI-2010 ( β=7.4 , p<0.001 ) , whereas frequent eating out was associated with lower HEI-2010 ( β= -6.6 , p<0.001 ) . Frequent home cooking was linked with reduced per capita food expenditures overall ( $ 330/month among low vs $ 273/month among high cooking group , p<0.001 ) , and reduced away-from-home expenditures ( $ 133 and $ 65 , respectively ) , without any significant increase in at-home food expenditures . However , frequent eating out was associated with significantly higher per capita food expenditures overall ( $ 261 in low vs $ 364 among high eating out group , p=0.001 ) , and higher away-from-home expenditures . CONCLUSIONS Home-cooked dinners were associated with greater dietary guideline compliance , without significant increase in food expenditures . By contrast , frequent eating out was associated with higher expenditures and lower compliance . Home cooking may be a component of nutrition resilience Purpose : To determine whether an experiential nutrition education intervention focusing on spices and herbs ( “ Spice MyPlate ” ) is feasible and improves diet quality and healthy eating attitudes among an urban and predominantly African-American sample of adolescents more than st and ard nutrition education alone . Design : A nonr and omized controlled trial compared st and ard nutrition education in U.S. Department of Agriculture MyPlate guidelines ( control group ) with st and ard nutrition education plus adjuvant Spice MyPlate curriculum ( intervention group ) . Data were collected at baseline and after 3 , 6 , and 10 weeks . Setting : Study setting was two public high schools in Baltimore , Maryl and . Subjects : A total of 110 students in grade s 9 to 12 participated . Intervention : The 6-week school-based intervention conducted during health class focused on cooking using spices and herbs to eat healthier diets according to MyPlate . Measures : Dietary intake reported on 3-day food records and healthy eating attitudes question naires was analyzed . Analysis : Differences in diet quality and healthy eating attitudes between study groups were estimated by t-tests , Wilcoxon-Mann-Whitney tests , and covariate-adjusted regression models . Results : Spice MyPlate was feasible and there were modest but significant improvements ( p ≤ .05 ) in the Spice MyPlate group compared with control in whole grains ( 31.2 g/wk ) and protein foods ( 13.2 ounces per week ) intake , and attitudes toward eating vegetables , whole grains , lean protein , and low-fat dairy . Conclusions : Although r and omized trials are needed , experiential nutrition education focusing on spices and herbs may help urban and predominantly African-American adolescent population s eat healthier diets BACKGROUND Cooking with Kids ( CWK ) , an experiential school-based food education program , has demonstrated modest influence on fruit and vegetable preference , food and cooking attitudes ( AT ) , and self-efficacy ( SE ) among fourth- grade , mostly low-income Hispanic students in a quasiexperimental study with an inconsistent baseline . Effect was notably strong for boys and those without previous cooking experience . The aim of this project was to assess the effect of CWK with a mostly non-Hispanic white sample that assured no previous CWK exposure . METHODS The r and omized , controlled assessment of CWK effect on fourth grade rs was conducted with 257 students in 12 classes in four public schools .  CWK included a 1-hour introductory lesson , three 2-hour cooking classes , and three 1-hour fruit and vegetable tasting sessions led by trained food educators during the school day for one semester . Fruit preference , vegetable preference , and cooking AT and SE were assessed with a tested 35-item measure , shown to have test-retest reliability . Univariate analyses considered gender and previous cooking experience . RESULTS Intervention efficacy was confirmed in this mostly white sample ( 75 % ; 79 % with previous cooking experience ; 54 % girls ) . Increases in vegetable preference , AT , and SE were all significantly greater in CWK students with ηp ( 2 ) of 0.03 , 0.02 , and 0.06 , respectively . CWK most strongly improved AT and SE for boys without previous cooking experience . CONCLUSIONS CWK significantly improved  fourth- grade students ' vegetable preferences , AT , and SE toward food and cooking , which are factors important to healthful eating and obesity prevention . Noncookers , especially boys , benefitted from this intervention AIMS A medical school-based teaching kitchen sought to establish proof-of-principle for its h and s-on Mediterranean diet (MD)-based cooking and nutrition curriculum for patients with type 2 diabetes ( T2D ) . METHODS This pilot r and omized controlled trial ( RCT ) allocated 27 patients with T2D between the control and GCCM arms . Mixed effects linear regression with repeated measures was used to investigate differences from baseline to 6 months . The primary and secondary endpoints were HbA1c -0.3 % ( -27 mmol/mol ) and diastolic blood pressure ( DBP ) -10 mmHg and a 25 % improved responses in dietary habits and attitudes and competencies in healthy nutrition . RESULTS Compared to the control group , the GCCM group had superior HbA1c reduction ( -0.4 % vs. -0.3 % , p = 0.575 ) that was not statistically significant . There were significantly greater reductions in the GCCM vs. control group for DBP ( -4 vs. 7 mmHg , p=0.037 ) and total cholesterol ( -14 vs. 17 mg/dL , p = 0.044 ) . There was a greater proportion increase though not significant of GCCM subjects compared to controls who mostly believed they could eat correct portions ( 18 % vs. -11 % , p = 0.124 ) , and who used nutrition panels to make food choices ( 34 % vs. 0 % , p = 0.745 ) . CONCLUSION This is the first known RCT demonstrating improved biometrics using a novel MD-based h and s on cooking and nutrition curriculum for patients with T2D . These results suggest subsequent clinical trials are warranted on the grounds of documented feasibility and clinical efficacy Nutrition in early childhood can significantly impact physical and mental health outcomes for children . However , research on broadly defined pre/postnatal nutrition interventions is sparse . The present study is a process and outcome evaluation of a primary care-based nutrition intervention targeting low-income Hispanic women . Pregnant women enrolled in the program were in their first trimester and received services through their 6-month well child check . The program provided vouchers for fruits and vegetables from the local farmers ’ market , nutrition classes , cooking classes , and lactation counseling . We conducted a prospect i ve study of program participants ( n = 32 ) and a comparable group of women for whom the program was not available ( n = 29 ) . Panel survey data measured maternal diet , exercise , stress , depression , social support , infant feeding practice s , and demographics . Outcome measures obtained from medical records included pregnancy weight gain , infant weight at 6 and 12 months , and infant development at 9 months . Findings reveal that the program was not associated with infant weights . However , despite similar profiles at baseline , women in the intervention group were more likely than women in the comparison group to have significant improvements in diet , exercise , and depression ( p ≤ .05 ) . In addition , participants were more likely to breastfeed ( p = .07 ) and their infants were more likely to pass the ages and stages developmental screen ( p = .06 ) than women in the comparison group . The study was limited by a lack of r and om assignment and small sample s. However , the breadth and size of the effects suggest pre/postnatal nutrition interventions integrated into primary care warrant additional investigation OBJECTIVE Evaluate achievement of the Stephanie Alex and er Kitchen Garden Program in increasing child appreciation of diverse , healthy foods . DESIGN Comparative 2-year study . SETTING Six program and 6 comparison primary schools in rural and metropolitan Victoria , Australia , matched for socioeconomic status and size . PARTICIPANTS A total of 764 children in grade s 3 to 6 ( 8 - 12 years of age ) and 562 parents recruited . Retention rates at follow-up included 85 % children and 75 % parents . INTERVENTION Each week of the school year , children spent 45 to 60 minutes in a garden class and 90 minutes in a kitchen class . PHENOMENON OF INTEREST Program impact on children 's willingness to try new foods , capacity to describe foods , and healthy eating . ANALYSIS Qualitative data analyzed using inductive thematic analysis . Quantitative data analyzed using r and om-effects linear regressions adjusted for school clustering . RESULTS Child and parent qualitative and quantitative measures ( if never tried before , odds ratio 2.0 ; confidence interval , 1.06 - 3.58 ) showed increases in children 's reported willingness to try new foods . No differences in articulation of food descriptions ( program vs comparison groups ) . Qualitative evidence showed that the program extended its influence to healthy eating , but this was not reflected in the quantitative evidence . CONCLUSIONS AND IMPLICATION S Findings indicate program success in achieving its primary objective , meriting further program research OBJECTIVES Sodium reduction is very important in preventing cardiovascular diseases , especially in regions with high salt intake such as Japan . One strategy for salt reduction is to raise consumer awareness of the need to reduce daily salt intake . We investigated whether cooking classes given to housewives focussing on salt reduction would influence not only their own consumption behaviour but also that of their family members . STUDY DESIGN Single-blinded , cluster r and omized trial . METHODS We r and omly assigned housewives to participate in cooking classes focussing on salt reduction ( intervention group ) or lectures about a healthy lifestyle ( control group ) . The main outcome measure was the difference in estimated daily salt intake by spot urine sampling of housewives and their family members 2 months after intervention between the groups . RESULTS A total of 35 housewives and  
    Output:
    
agent
***TASK*** the task is to summarize an input biomedical literature in six sentences 
    ***INPUT*** the input is a biomedical literature 
    ***OUTPUT*** the output is the summary of an input biomedical literature in six sentences 
    ***DOCUMENTATION*** 
    ***EXAMPLES*** 
    Input: Background Reported associations between preparing and eating home cooked food , and both diet and health , are inconsistent . Most previous research has focused on preparing , rather than eating , home cooked food ; used small , non- population based sample s ; and studied markers of nutrient intake , rather than overall diet quality or health . We aim ed to assess whether frequency of consuming home cooked meals was cross-sectionally associated with diet quality and cardio-metabolic health . Methods We used baseline data from a United Kingdom population -based cohort study of adults aged 29 to 64 years ( n = 11,396 ) . Participants self-reported frequency of consuming home cooked main meals .  Diet quality was assessed using the  Mediterranean Diet Score , Dietary Approaches to Stop Hypertension ( DASH ) score , fruit and vegetable intake calculated from a 130-item food frequency question naire , and plasma vitamin C. Markers of cardio-metabolic health were research er-measured body mass index ( BMI ) , percentage body fat , haemoglobin A1c ( HbA1c ) , cholesterol and hypertension . Differences across the three exposure categories were assessed using linear regression ( diet variables ) and logistic regression ( health variables ) . Results Eating home cooked meals more frequently was associated with greater adherence to DASH and Mediterranean diets , greater fruit and vegetable intakes and higher plasma vitamin C , in adjusted models . Those eating home cooked meals more than five times , compared with less than three times per week , consumed 62.3 g more fruit ( 99 % CI 43.2 to 81.5 ) and 97.8 g more vegetables ( 99 % CI 84.4 to 111.2 ) daily . More frequent consumption of home cooked meals was associated with greater likelihood of having normal range BMI and normal percentage body fat . Associations with HbA1c , cholesterol and hypertension were not significant in adjusted models . Those consuming home cooked meals more than five times , compared with less than three times per week , were 28 % less likely to have overweight BMI ( 99 % CI 8 to 43 % ) , and 24 % less likely to have excess percentage body fat ( 99 % CI 5 to 40 % ) . Conclusions In a large population -based cohort study , eating home cooked meals more frequently was associated with better dietary quality and lower adiposity . Further prospect i ve research is required to identify whether consumption of home cooked meals has causal effects on diet and health INTRODUCTION Cooking at home is associated with better  diet quality . This study examined the frequency of home-cooked dinners versus eating out in relation to the Healthy Eating Index ( HEI ) , and food expenditures . METHODS The Seattle Obesity Study used a stratified r and om sample of 437 King County adults .  In-person computer-assisted interviews collected sociodemographic and behavioral data during 2011 - 2013 . HEI-2010 and 2005 were computed using Food Frequency Question naires . Multivariable regression analyses , conducted in 2015 , examined associations among HEI scores , food expenditures , and frequency of  cooking at home versus eating out variables . RESULTS Frequent home-cooked dinners were associated with being married , unemployed , larger households , presence of children aged < 12 years , and lower frequency of eating out , but unrelated to education or income . In adjusted models , frequent at-home cooking was associated with higher HEI-2010 ( β=7.4 , p<0.001 ) , whereas frequent eating out was associated with lower HEI-2010 ( β= -6.6 , p<0.001 ) . Frequent home cooking was linked with reduced per capita food expenditures overall ( $ 330/month among low vs $ 273/month among high cooking group , p<0.001 ) , and reduced away-from-home expenditures ( $ 133 and $ 65 , respectively ) , without any significant increase in at-home food expenditures . However , frequent eating out was associated with significantly higher per capita food expenditures overall ( $ 261 in low vs $ 364 among high eating out group , p=0.001 ) , and higher away-from-home expenditures . CONCLUSIONS Home-cooked dinners were associated with greater dietary guideline compliance , without significant increase in food expenditures . By contrast , frequent eating out was associated with higher expenditures and lower compliance . Home cooking may be a component of nutrition resilience Purpose : To determine whether an experiential nutrition education intervention focusing on spices and herbs ( “ Spice MyPlate ” ) is feasible and improves diet quality and healthy eating attitudes among an urban and predominantly African-American sample of adolescents more than st and ard nutrition education alone . Design : A nonr and omized controlled trial compared st and ard nutrition education in U.S. Department of Agriculture MyPlate guidelines ( control group ) with st and ard nutrition education plus adjuvant Spice MyPlate curriculum ( intervention group ) . Data were collected at baseline and after 3 , 6 , and 10 weeks . Setting : Study setting was two public high schools in Baltimore , Maryl and . Subjects : A total of 110 students in grade s 9 to 12 participated . Intervention : The 6-week school-based intervention conducted during health class focused on cooking using spices and herbs to eat healthier diets according to MyPlate . Measures : Dietary intake reported on 3-day food records and healthy eating attitudes question naires was analyzed . Analysis : Differences in diet quality and healthy eating attitudes between study groups were estimated by t-tests , Wilcoxon-Mann-Whitney tests , and covariate-adjusted regression models . Results : Spice MyPlate was feasible and there were modest but significant improvements ( p ≤ .05 ) in the Spice MyPlate group compared with control in whole grains ( 31.2 g/wk ) and protein foods ( 13.2 ounces per week ) intake , and attitudes toward eating vegetables , whole grains , lean protein , and low-fat dairy . Conclusions : Although r and omized trials are needed , experiential nutrition education focusing on spices and herbs may help urban and predominantly African-American adolescent population s eat healthier diets BACKGROUND Cooking with Kids ( CWK ) , an experiential school-based food education program , has demonstrated modest influence on fruit and vegetable preference , food and cooking attitudes ( AT ) , and self-efficacy ( SE ) among fourth- grade , mostly low-income Hispanic students in a quasiexperimental study with an inconsistent baseline . Effect was notably strong for boys and those without previous cooking experience . The aim of this project was to assess the effect of CWK with a mostly non-Hispanic white sample that assured no previous CWK exposure . METHODS The r and omized , controlled assessment of CWK effect on fourth grade rs was conducted with 257 students in 12 classes in four public schools .  CWK included a 1-hour introductory lesson , three 2-hour cooking classes , and three 1-hour fruit and vegetable tasting sessions led by trained food educators during the school day for one semester . Fruit preference , vegetable preference , and cooking AT and SE were assessed with a tested 35-item measure , shown to have test-retest reliability . Univariate analyses considered gender and previous cooking experience . RESULTS Intervention efficacy was confirmed in this mostly white sample ( 75 % ; 79 % with previous cooking experience ; 54 % girls ) . Increases in vegetable preference , AT , and SE were all significantly greater in CWK students with ηp ( 2 ) of 0.03 , 0.02 , and 0.06 , respectively . CWK most strongly improved AT and SE for boys without previous cooking experience . CONCLUSIONS CWK significantly improved  fourth- grade students ' vegetable preferences , AT , and SE toward food and cooking , which are factors important to healthful eating and obesity prevention . Noncookers , especially boys , benefitted from this intervention AIMS A medical school-based teaching kitchen sought to establish proof-of-principle for its h and s-on Mediterranean diet (MD)-based cooking and nutrition curriculum for patients with type 2 diabetes ( T2D ) . METHODS This pilot r and omized controlled trial ( RCT ) allocated 27 patients with T2D between the control and GCCM arms . Mixed effects linear regression with repeated measures was used to investigate differences from baseline to 6 months . The primary and secondary endpoints were HbA1c -0.3 % ( -27 mmol/mol ) and diastolic blood pressure ( DBP ) -10 mmHg and a 25 % improved responses in dietary habits and attitudes and competencies in healthy nutrition . RESULTS Compared to the control group , the GCCM group had superior HbA1c reduction ( -0.4 % vs. -0.3 % , p = 0.575 ) that was not statistically significant . There were significantly greater reductions in the GCCM vs. control group for DBP ( -4 vs. 7 mmHg , p=0.037 ) and total cholesterol ( -14 vs. 17 mg/dL , p = 0.044 ) . There was a greater proportion increase though not significant of GCCM subjects compared to controls who mostly believed they could eat correct portions ( 18 % vs. -11 % , p = 0.124 ) , and who used nutrition panels to make food choices ( 34 % vs. 0 % , p = 0.745 ) . CONCLUSION This is the first known RCT demonstrating improved biometrics using a novel MD-based h and s on cooking and nutrition curriculum for patients with T2D . These results suggest subsequent clinical trials are warranted on the grounds of documented feasibility and clinical efficacy Nutrition in early childhood can significantly impact physical and mental health outcomes for children . However , research on broadly defined pre/postnatal nutrition interventions is sparse . The present study is a process and outcome evaluation of a primary care-based nutrition intervention targeting low-income Hispanic women . Pregnant women enrolled in the program were in their first trimester and received services through their 6-month well child check . The program provided vouchers for fruits and vegetables from the local farmers ’ market , nutrition classes , cooking classes , and lactation counseling . We conducted a prospect i ve study of program participants ( n = 32 ) and a comparable group of women for whom the program was not available ( n = 29 ) . Panel survey data measured maternal diet , exercise , stress , depression , social support , infant feeding practice s , and demographics . Outcome measures obtained from medical records included pregnancy weight gain , infant weight at 6 and 12 months , and infant development at 9 months . Findings reveal that the program was not associated with infant weights . However , despite similar profiles at baseline , women in the intervention group were more likely than women in the comparison group to have significant improvements in diet , exercise , and depression ( p ≤ .05 ) . In addition , participants were more likely to breastfeed ( p = .07 ) and their infants were more likely to pass the ages and stages developmental screen ( p = .06 ) than women in the comparison group . The study was limited by a lack of r and om assignment and small sample s. However , the breadth and size of the effects suggest pre/postnatal nutrition interventions integrated into primary care warrant additional investigation OBJECTIVE Evaluate achievement of the Stephanie Alex and er Kitchen Garden Program in increasing child appreciation of diverse , healthy foods . DESIGN Comparative 2-year study . SETTING Six program and 6 comparison primary schools in rural and metropolitan Victoria , Australia , matched for socioeconomic status and size . PARTICIPANTS A total of 764 children in grade s 3 to 6 ( 8 - 12 years of age ) and 562 parents recruited . Retention rates at follow-up included 85 % children and 75 % parents . INTERVENTION Each week of the school year , children spent 45 to 60 minutes in a garden class and 90 minutes in a kitchen class . PHENOMENON OF INTEREST Program impact on children 's willingness to try new foods , capacity to describe foods , and healthy eating . ANALYSIS Qualitative data analyzed using inductive thematic analysis . Quantitative data analyzed using r and om-effects linear regressions adjusted for school clustering . RESULTS Child and parent qualitative and quantitative measures ( if never tried before , odds ratio 2.0 ; confidence interval , 1.06 - 3.58 ) showed increases in children 's reported willingness to try new foods . No differences in articulation of food descriptions ( program vs comparison groups ) . Qualitative evidence showed that the program extended its influence to healthy eating , but this was not reflected in the quantitative evidence . CONCLUSIONS AND IMPLICATION S Findings indicate program success in achieving its primary objective , meriting further program research OBJECTIVES Sodium reduction is very important in preventing cardiovascular diseases , especially in regions with high salt intake such as Japan . One strategy for salt reduction is to raise consumer awareness of the need to reduce daily salt intake . We investigated whether cooking classes given to housewives focussing on salt reduction would influence not only their own consumption behaviour but also that of their family members . STUDY DESIGN Single-blinded , cluster r and omized trial . METHODS We r and omly assigned housewives to participate in cooking classes focussing on salt reduction ( intervention group ) or lectures about a healthy lifestyle ( control group ) . The main outcome measure was the difference in estimated daily salt intake by spot urine sampling of housewives and their family members 2 months after intervention between the groups . RESULTS A total of 35 housewives and  
    Output:
    